Fresh mirabelle plums are a real treat, but let’s be honest—their season is blink-and-you’ll-miss-it short. If you want to enjoy that sweet, sunshine flavor all year round, preserving them is the way to go. I’m going to walk you through a few of my favorite ways to keep these yellow gems fresh in your pantry.
How long do preserved mirabelles last?
When you seal them up airtight and store them in a cool, dry spot, canned mirabelle plums will stay delicious for several months. It’s like catching summer in a jar!
A classic canning recipe
To get started with a batch of fruity preserved mirabelles, here is what you’ll need to gather:
- A good heap of fresh mirabelle plums
- Standard granulated sugar and water
- Optional: Cinnamon sticks or your favorite warm spices
- Canning jars, a standard pot, and a water bath canner (or a large stockpot)
Prep work before you start
Before we get to the actual canning, there are a few quick prep steps to handle:
- Give your mirabelles a thorough wash. This is the perfect time to sort through them and toss out any fruit that’s bruised or overripe.
- Next, go ahead and pit the fruit.
- Make your simple syrup. In a pot, combine about 1 to 2 cups (300–500g) of sugar with a quart (1 liter) of water, depending on how sweet you like them. Bring it to a boil, then let it cool down.
- Prep your jars. You want everything squeaky clean! Sterilize your jars and lids in the oven at about 200°F (90°C), and give the rubber seals a quick boil in a pot of water.
Canning the mirabelles
Now for the fun part—putting it all together:
- If you’re using cinnamon sticks or other spices, drop them into the jars first. Then, pack the jars with your washed and pitted plums.
- Pour the cooled sugar water over the fruit. Pro tip: Make sure the plums are completely submerged! Any fruit poking out of the liquid can turn an unappetizing brown.
- Wipe the rims and seal the jars tightly.
- Place the jars into your canner and fill it with enough water to cover them.
- Process the jars at about 165°F (75°C) for 30 minutes. Once the time is up, carefully remove them and let them cool completely.
The “boozy” no-cook method
If you’re looking for something even easier, you can skip the boiling water bath entirely by using alcohol. Just place your mirabelles in a large glass jar and submerge them in your choice of spirit (like brandy or vodka). Add sugar and spices to taste. Store the jar in a cool, dark place for two to three weeks to let the flavors marry. After that, they’ll keep in the fridge for about three months.
The best part? The leftover liquid makes a fantastic base for homemade liqueurs or a punchy addition to your favorite cocktails!
