Recipe for Mirabelle Plum Jam with Verbena, Vanilla, and Mirabelle Plum Brandy.

Prepare the sterilization of the jars: immerse them with the lids in boiling water for 5 to 10 minutes, then drain them upside down on a clean towel. (I always do it this way even though I have read that this step is unnecessary; washing them and letting them dry is sufficient, as filling them with boiling jam and inverting them sterilizes them very well).

Split the vanilla pod in half. Rinse and dry the verbena leaves. Wash the mirabelles and cut them in half, removing the pits. Place them in a bowl, alternating layers of fruit and sugar, finishing with a layer of sugar, and let them macerate in the cold until the next day, with the split vanilla pod and the verbena leaves. This way, the sugar dissolves and the juice begins to come out.

Pour into a heavy-bottomed pot with the alcohol and heat over a fairly high flame. Let it boil for 15 minutes. Skim if necessary. Remove the fruits with a slotted spoon and distribute them into the sterilized jars.

Reduce the syrup until it thickens. Pour a teaspoon of jam onto a very cold plate and check that it reaches the consistency of a gel. If it is runny, continue cooking for a bit longer. Finish filling the jars. Gently stir with a spoon to ensure the syrup mixes well with the fruit.

To finish, screw the lid on tightly, turn the jars upside down, and leave them turned until completely cooled the next day. Store these preserves in a cool but not damp place to consume them throughout the winter. Do not keep them longer as they may mold or crystallize. I use a sugar with pectin to achieve a firm consistency without too much cooking and without too much sugar.