For the mirabelle jam, rinse the mirabelles with cold water and rub dry. Cut the fruit in half and remove the stones. Cut the flesh into small cubes. Grate 1 tsp. lemon peel, squeeze out the juice. Slit the vanilla pod lengthwise and scrape out the pulp.
Place the mirabelle plum cubes in a saucepan with the remaining ingredients – except for the alcohol. Bring to a boil and simmer for 5 minutes until bubbling.
Make the jelly test. To do this, drip some of the juice onto a cold plate. If it becomes solid, the jam is ready. If not, let the mixture boil a little longer.
Pour the mirabelle plum jam into prepared twist-off jars – remove the cinnamon stick and vanilla bean. Drizzle a little alcohol over the top, light and seal immediately. Place on a tea towel with the lid down and let cool.
Preparation Tip:
Tip: You can also use this recipe to make a fruity blackberry-mirabelle jam. Simply replace half of the mirabelles with blackberries.