Although the pedigree dates back to Asia Minor and the Caucasus, they quickly found a place in Europe. They came to Poland from Germany, where they are a very valued fruit. We have a bit forgotten today, mirabelles can become a base for preparing a simple jam. They taste delicious with bread, pancakes and even as an addition to meats.
Mirabelles are a taste of childhood for many of us. Because they often grew wild, you could quickly satisfy hunger and thirst during summer adventures in the open air. These small, yellow plums, in addition to a specific taste, hide many health properties.
The underestimated mirabelles today are rich in dietary fiber, which supports digestion and improves intestinal work. They also contain B vitamins, important for the nervous system and metabolism, as well as vitamin Cwhich strengthens immunity and has an antioxidant effect. The presence of vitamins A and E has a positive effect on the condition of the skin and sight. Fruits are also a source of potassium, i.e. an element necessary for the proper heart rate and blood pressure regulation.
Mirabelles, like all plums, have a delicate laxative effect. Thanks to this, they support the removal of toxins and improve the functioning of the digestive system. They also have diuretic properties, which has a positive effect on kidney function. However, it is worth remembering that Mirabelle seeds contain amygdalin, which is toxic in larger quantities. Therefore, they should not be chewed or eaten. The fruits themselves are a valuable and natural ingredient in a summer diet, so it is worth saving them from oblivion.
Choose ripe fruit for mirabelle jam. It doesn’t matter if they will be yellow or red, do not collect them from trees that grow too close to the road. They can then contain many heavy metals.
Ingredients:
- 3 kg Mirabelek,
- 1 kg of sugar,
- 2-3 gel sugar sachets (dżemix or Żelfix),
- half a lemon juice,
- 100 ml of water,
- vanilla chick (optional).
Preparation method:
Wash and extract mirabelles from seeds. Put them into a pot with a thick bottom, pour in water and lemon juice, backfill with sugar and put in a cut vanilla pod. Heat the plums, stirring from time to time until the sugar is completely dissolved. When the fruit mass boils, reduce the heat and cook slowly before about 40-60 minutes until the jam becomes thick. At this point, you can turn off the gas and wipe the mirabelles through a strainer. You can also leave the skins in the jam, but then it will have more fiber and aroma, but it will also be more sour.
Take out the vanilla, pour in Żelfix and cook for a few more minutes. Apply hot jam to previously scalded jars, leaving about 1-2 cm free space to the edges of the jars. Tie each jar tightly and put up to cool. Use for sandwiches, cakes, pancakes. Mirabelle jam will also turn up the taste of sauces, it can also be served to meats like cranberry jam.
Source: NowowoPuje.pl
