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all recipes
Breakfast
Jam with mirabelle and bourbon vanilla
Details
20 min
2 h
30 min
vegan
print
Wilhelm Studio
Ingredients
For 1,5 liter (about 4 glasses, each 400 g)
1,5 kg mirabelles, washed and gutted
500 g
Rapunzel Cristallino sugar
2 lemons, freshly pressed
½ tsp
Rapunzel Bourbon vanilla powder
Details
20 min
2 h
30 min
vegan
print
Wilhelm Studio
Jam with mirabelle and bourbon vanilla
Method
Preheat the oven to 140° degrees. Put the empty jam jars in the oven for 10 minutes in order to they become sterile.
Put the mirabelles, washed and gutted, with the cane sugar, lemon juice and vanilla powder in a large saucepan and mix well.
Set the ingredients aside for 2 hours until the juice dries from the fruits.
Put the pot on the stove, bring it to a boil and let it simmer on low heat for half an hour until the jam thickens. If necessary, simmer a little longer.
Stir constantly so that the jam does not stick to the bottom. When cooling down the jam is still thickening. As long as it’s still warm fill in the sterile glasses and close immediately.
Chilled, the jam keeps at least 1 year.
Jam with mirabelle and bourbon vanilla
Ingredients
For 1,5 liter (about 4 glasses, each 400 g)
1,5 kg mirabelles, washed and gutted
500 g
Rapunzel Cristallino sugar
2 lemons, freshly pressed
½ tsp
Rapunzel Bourbon vanilla powder
Details
20 min
2 h
30 min
vegan
print
Wilhelm Studio
Jam with mirabelle and bourbon vanilla
Rapunzel Products
Cristallino cane sugar HAND IN HAND
Bourbon vanilla powder HAND IN HAND
HAND IN HAND
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