Homemade Mirabelle Plum Jam – Easy Authentic French Recipe (No Pectin)

Mirabelle plum jam is my late-summer weakness: golden, fragrant, and full of sunshine.

I still picture my grandmother in her floral apron, standing over a copper jam pan, turning these tiny golden plums into jars of amber we’d open in the middle of winter.

Today I’m sharing that same simple recipe, adapted for a modern kitchen—and especially for you if you love French food, seasonal cooking, and homemade pantry staples.

What are Mirabelle plums? (And where to find them)

Mirabelles are small, sweet, golden-yellow plums traditionally grown in Lorraine, in the northeast of France. They’re naturally high in sugar, very aromatic, and perfect for jam because:

• they keep their flavor when cooked
• they give a gorgeous golden color
• they don’t need any fancy ingredients to shine

If you’re outside France:

• Look for Mirabelle plums at farmers’ markets, European grocers, or specialty stores from late summer.
• If you can’t find them, try small sweet yellow plums and keep the rest of the method the same (just note: it won’t be exactly the classic French Mirabelle flavour).

The golden rule for a proper French jam

A good jam is all about balance:

• Enough sugar so it sets and keeps well.
• Not so much that it drowns the delicate fruit.

For this recipe, we use about 75% sugar to fruit (after pitting) – a very classic French ratio for a rich, natural, long-keeping jam.

Ingredients (about 6 jars)

• 1 kg Mirabelle plums (about 2.2 lb), ripe but still firm
• 750 g granulated sugar (about 3 ¾ cups)
• Juice of ½ lemon
• A pinch of vanilla powder or ½ tsp vanilla extract (optional but lovely)

Tip: Weigh the plums after removing the stones to adjust the sugar accurately.

Prepare the Mirabelles

1. Rinse the Mirabelles under cool water and dry them.
2. Cut in half and remove the stones.
3. Weigh the pitted fruit. Add 75% of that weight in sugar.
   • Example: 1 kg fruit → 750 g sugar.

Yes, pitting them is the “slow” part. It’s also the perfect moment to sneak a few.

Cooking: step-by-step (classic French method)

1. Combine
   In a large heavy pot (or traditional bassine en cuivre / copper jam pan if you have one), add:
   • Mirabelles
   • Sugar
   • Lemon juice
   • Vanilla, if using
2. Mac­erate
   Let sit for about 2 hours at room temperature.
   The sugar will dissolve and draw out the juice: this helps preserve the fruit and shortens cooking time, which keeps the flavor fresh.
3. Bring to a boil
   Place on medium-high heat and stir until it comes to a full rolling boil.
4. Simmer
   Lower to medium heat and cook 30–40 minutes, stirring regularly so it doesn’t catch.
   • Skim off the light foam that rises to the top: it makes the jam clearer and improves flavor.
5. Test the set
   The very French trick:
   • Chill a small plate in the fridge.
   • Drop a little jam on it.
   • Tilt the plate: if the jam wrinkles slightly and doesn’t run straight off, it’s ready.

If it’s still too runny, simmer a few more minutes and test again.

Sterilizing the jars (don’t skip this)

To store your jam safely for months:

• Wash jars and lids with hot soapy water, rinse well.
• Either:
  • Place jars and lids in the oven at 100°C / 210°F for 10 minutes, or
  • Boil them in water for 10 minutes, then let them dry upside down on a clean cloth.

Fill the jars piping hot, right up to the rim, wipe, close tightly, then turn upside down for 5 minutes to help create a vacuum. Turn right side up and let cool completely.

Little French tips for a perfect Mirabelle jam

• Use a wide pot
  A wider surface means quicker evaporation = better set, better color, better flavor.
• Lemon is essential
  Not just for taste—its natural acidity helps preserve the jam and supports the set.
• For a lighter color
  Add a small grated apple (rich in natural pectin) during cooking.
• For a twist
  • A pinch of cinnamon
  • A vanilla pod split and infused
  • A splash of dark rum at the very end (off the heat)
    All very French-country-kitchen approved.

How to enjoy it (beyond just toast)

Yes, it’s perfect on buttered toast or warm brioche, but try these too:

• On fresh sourdough or English muffins
• On crêpes or pancakes
• Swirled into Greek yogurt or porridge
• As a filling for a simple yogurt cake, sponge cake, or thumbprint cookies
• On a cheese board with goat cheese, brie, or aged cheddar (sweet Mirabelle + creamy cheese = magic)

Stored in a cool, dark place, your jars will keep up to one year. Once opened, keep in the fridge and enjoy within a few weeks.

And yes, keep one “secret jar” for the coldest months.

That first spoonful of golden Mirabelle jam in January feels like opening a window on late summer in France.

Make it your signature French house recipe

This recipe is:

• Authentic: based on traditional French ratios and techniques.
• Beginner-friendly: no pectin, no complicated steps.
• Perfect for a home & garden lifestyle blog:
  • Use homegrown or market-fresh fruit
  • Batch-cook, label neatly, store in your pantry
  • A lovely way to celebrate seasonal, sustainable living

Feel free to add:

• A note about your garden harvest
• Pretty photos of jars, baskets of Mirabelles, vintage spoons
• Printable recipe card for your readers who like quick, scannable content