Canning Mirabelle Plums: How to Preserve Them

Canning Mirabelle Plums: Preserve This Delicious Fruit

Golden-yellow mirabelle plums are a midsummer treat. Their sweet, intense flavour makes them perfect for canning, preserving their taste for many months. Build up a supply to enjoy with desserts and cakes or serve as a fruity side dish.

Canned mirabelle plums are incredibly versatile. They add flavour to yoghurt, make a tasty topping for muesli or provide the basis for compote and sauces. Preserving food with heat is a safe, time-tested technique. All you need is the fruit, jars and a little time.

The basics: What does canning mean?

When canning, you heat filled, sealed jars. The heat kills germs and yeasts. As the jars cool, a vacuum forms inside. The resulting pressure pulls the lid firmly inwards and seals the jar airtight. Microorganisms can no longer grow.

This differs from simply filling jars with hot food. With canning, the contents are heated after the jar has been sealed. This creates a sterile environment and helps food keep for longer. It is a classic method for low-acid foods such as mirabelle plums.

Preparation: Which mirabelle plums are suitable?

Choose fully ripe but firm fruit. Overripe mirabelle plums with soft spots can break down during canning. The skin should be flawless and free from rotten areas. Ideally, harvest or buy the fruit on the day you plan to preserve it. This keeps the flavour as fresh as possible.

Wash the mirabelle plums thoroughly under running water. Remove the stems and leaves, then gently dry the fruit with a kitchen towel. Next, remove the stones. This is essential with mirabelle plums because the stones can release unwanted bitter compounds.

A cherry or olive pitter makes quick work of the task. Alternatively, carefully cut each fruit open with a sharp knife and lever out the stone. Allow enough time for this step. The effort is worthwhile when you enjoy the finished fruit.

Equipment: What do you need for canning?

As well as mirabelle plums, you need preserving jars with screw-top lids and new seals, or Weck jars with rubber rings and clips. Use a large pot or roasting pan as a water bath. An oven is an alternative heat source. A sieve, funnel and ladle make preparation easier.

The quality of the glass is crucial to success. Preserving jars are designed to withstand repeated temperature changes. Ordinary jars from shop-bought vegetables can crack in the heat of the oven or water bath.

For the syrup, you need water and sugar. The ratio determines how sweet it is. A classic canning syrup is made with one litre of water and 250 to 500 grams of sugar. You can also replace the sugar with honey or swap some of it for apple juice.

Step-by-step guide to canning

1. Sterilise the jars and equipment

Clean all jars, lids and rubber rings thoroughly with hot water and washing-up liquid. Rinse them carefully. Then sterilise the jars by placing them in boiling water for ten minutes or putting them in the oven at 140 degrees Celsius for ten minutes.

Leave the jars to drain on a clean kitchen towel. Do not touch the insides or rims with your fingers. Work as hygienically as possible. The hot jars are now ready for the mirabelle plums.

2. Prepare and fill the mirabelle plums

Place the washed and pitted mirabelle plums in the still-warm jars. Pack the fruit loosely without pressing it down. Leave about two centimetres of space below the rim. This headspace is needed for a vacuum to form during heating.

3. Add the hot syrup and seal the jars

Bring the water and sugar to the boil until the sugar has dissolved completely. Using a funnel, pour the boiling-hot syrup over the mirabelle plums until they are completely covered. The syrup should reach about one centimetre below the rim.

Wipe the rims of the jars immediately with a clean, damp cloth. Sugar or fruit residue can compromise the seal. Put the lids on straight away and close the jars firmly, but do not overtighten them. For Weck jars, attach the clips.

4. The actual canning process: Time and temperature

Now it is time for the heat treatment that preserves the fruit. Choose from two tried-and-tested methods: a water bath or the oven.

Water-bath method: Place the sealed jars in a large pot. Put a kitchen towel or rack on the bottom of the pot to prevent direct contact with the heat. Fill the pot with water until the jars are two-thirds covered. The water should be about the same temperature as the jars to prevent them from cracking.

Heat the water and let the jars simmer over medium heat for 30 minutes. Turn off the hob and leave the jars in the cooling water for another 15 minutes. Then remove them.

Heat is distributed more evenly in the oven than in a pot on the hob, reducing the risk of hot spots. Make sure the jars do not stand directly on the metal baking sheet. Place them on a damp oven towel or a rack instead.

Oven method: Preheat the oven to 150 to 170 degrees Celsius using conventional top and bottom heat. Place the sealed jars on a damp oven towel on the rack. Process the jars in the oven for about 45 minutes. Turn off the oven and leave the door slightly open. Let the jars cool in the switched-off oven for about one hour.

5. Check and store the jars

Once the jars have cooled completely, check each one. With screw-top lids, the centre of the lid should be curved inwards. This “button” indicates a vacuum. Gently press it with your finger – it should not move.

With Weck jars, you can remove the clips after 24 hours. Carefully lift the jar by the lid. If the lid stays in place thanks to the vacuum, the process was successful. Use any jars whose lids do not hold straight away.

Label each jar with its contents and the date. Store the canned mirabelle plums in a cool, dark, dry place. A cellar or pantry is ideal. Avoid direct sunlight and major temperature fluctuations.

Recipe Ideas and Creative Variations

The classic sugar syrup is just the beginning. Experiment with spices that enhance the flavor of the mirabelle plums. A cinnamon stick, a few cloves, or a vanilla bean added to the syrup will give them a festive note. Add the spices directly to the jars with the fruit.

For a more savory version, preserve mirabelle plums with a splash of red wine in the syrup. This creates an exquisite base for sauces served with game or poultry. Alternatively, use a robust malt syrup, as the

Castle Malting Abbey Malt, beer malt, barley malt - 41- 49 EBC, 1 kg, gives a robust flavor of baked bread, nuts and fruit

View product

Mirabelle plums also pair well with other fruits. Layer them with apricots or peaches. Or add a few leaves of lemon balm from the garden. The possibilities are endless, making preserving a creative process.

Using Preserved Mirabelle Plums

Open a jar and enjoy the mirabelle plums on their own as a compote. They’re the perfect filling for pancakes and waffles, or a delicious topping for ice cream. Puréed, they make a quick sauce for desserts or a fruity base for shakes.

In savory dishes, the sweet-and-tart fruit is an excellent accompaniment to fried liver, duck breast, or strong cheese. It also makes a standout chutney. Preserved mirabelle plums are the basis for many culinary experiments.

To turn them into jam, boil the contents of a jar with pectin and sugar. This gives you fresh mirabelle plum spread even in winter. Storing your own preserves is worthwhile if you want to cook and bake with fruit all year round, regardless of the season.

Common Mistakes and How to Avoid Them

Jars break: This is often caused by sudden temperature changes. Never pour boiling-hot syrup into cold jars. Do not place warm jars in a cold water bath. Always allow the jars to cool slowly after preserving.

The contents become cloudy or moldy: This indicates insufficient sterilization. The jars may not have been clean enough, the rim may not have been wiped clean, or the lid may have been damaged. Work with the utmost care and check all the equipment.

No vacuum seal forms: The lid does not curve inward. Possible reasons include insufficient headspace, a faulty seal, syrup that was not hot enough, or a processing time that was too short. Follow the stated times and quantities precisely.

Products such as the versatile

Cataplana - copper, for preparing fish, meat and seafood, 21cm

View product

Cataplana - copper, for preparing fish, meat and seafood, 30cm

View product

Cataplana - copper, for preparing fish, meat and seafood, 24cm

View product

Cataplana - copper, for preparing fish, meat and seafood, 33cm

View product

Preserving as a Sustainable Practice

Preserving mirabelle plums is an act of appreciation. You make full use of a plentiful harvest from your own garden or local markets. Nothing goes to waste. You reduce food waste and create packaging-free supplies.

The jars are reusable. Once you have eaten the mirabelle plums, rinse the jars, check the seals, and fill them again. This saves resources compared with constantly buying new canned goods. It is a traditional, cyclical way of storing food.

You invest time once in summer and enjoy the flavor throughout the winter. The preserving process connects you with the seasons and the rhythm of nature. It is a rewarding activity with a visible and delicious result.

Discover everything you need for growing and harvesting in our Garden + Outdoor range. For processing your harvest, you will also find suitable accessories in the Garden Equipment category. And if you would like to plant your own fruit tree, take a look at the Garden + Plant Accessories section.

Start preserving your mirabelle plums. These clear instructions will guide you to success. Enjoy summer in a jar, all year round.

Frequently Asked Questions

How long do canned mirabelle plums last?

Properly canned mirabelle plums will keep for at least one year when stored in a cool, dark place. Sterile jars, intact seals and a complete vacuum after cooling are essential. Check the lid before eating: it should be slightly concave and make a distinct popping sound when opened.

Do you need to remove the pits before canning mirabelle plums?

Yes, remove the pits from mirabelle plums before canning. They contain cyanogenic glycosides, which can dissolve into the syrup over time and make it taste bitter. Removing the pits also means you can eat the fruit straight from the jar later. A dedicated plum pitter from our garden tools range makes the job easier.

Can you can mirabelle plums without sugar?

You can can mirabelle plums in plain water or apple juice, or use a sweetener such as honey or agave syrup. However, sugar also helps preserve the fruit. For a sugar-free version, make sure everything is completely sterile. The shelf life may be slightly shorter. A juice concentrate from our BBQ + Smoking section is suitable as a base.

What jars are best for canning?

Use only purpose-made canning or Weck jars with intact rubber rings and working clips, or jars with screw-top lids and seals. The jars must be heat-resistant and free from cracks. Sterilize them thoroughly with boiling water before filling. Suitable storage containers can be found in the Garden Equipment category.

Why are my canned mirabelle plums turning brown?

Browning is caused by oxidation. Prevent it by placing the pitted fruit in the hot syrup immediately, then sealing the jars quickly and airtight. A splash of lemon juice in the syrup also helps. Make sure the fruit is completely covered with liquid and no oxygen remains in the jar.