Mirabelle Silver Edge Lavender Preserve

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

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  • 1kg mirabelles (or yellow plums), pitted and quartered
  • 2-4 sprigs silver edge lavender, tied tightly into a bouquet garni
  • 500g gelling sugar (I used Dr. Oetker's Extra Gelling Sugar 2:1)


  1. Place the mirabelles in a large pot. Put the lavender bouquet garni into the pot and cover with the sugar. Stir well to coat the fruit with the sugar and to release the juices.
  1. Bring the mixture to a boil, stirring constantly. Now start timing and keep the mixture at a boil for a good 3 minutes, constantly stirring and crushing the fruit gently. Remove the bouquet garni and discard.
  1. Check to see if the mixture gels using the saucer test mentioned at the beginning of this chapter. If not, keep mix at a boil for another minute and then check again. Skim off any foam.
  1. Fill the jam in sterilized jars, leaving about 3 mm space at the top of the jar. Seal, then turn upside down and leave for 5 minutes. Store jars in your pantry.
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