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Mirabelle and saffron conserve
Serves 1 Litre Sauces and accompaniments
Ingredients
- 600g Mirabelle or golden plums
- 450g caster sugar
- pinch of saffron strands
- knob of butter (optional)
- jam jars, sterilised
- wax paper disks and cellophane pot covers or jar tops
Method
Put a cut in the side of each plum and put in a large pan with 225ml water. Cover and cook on a moderate heat until the plums are soft and splitting. Fish out as many stones as possible.
Add the sugar and saffron and dissolve over a low heat. Increase the heat, and boil for 20 minutes, until it reaches 150°C/300°F. If you don’t have a thermometer, pour a little mixture onto a chilled plate and let it cool in the fridge. Push gently with your finger. If it just wrinkles a little, it’s ready.
Take the pan off the heat and let it come off the boil. If there’s any froth on top, stir in a knob of butter and the foam will vanish. Ladle into hot sterilised jars, seal with wax paper discs and cellophane pot covers or jar tops.
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