For 4 people
For 4 people
The day before, wash and pit the mirabellers until you get the necessary 1.2 kg.
In a large bowl or a basin of jam, mix the sugar and the fruits, then let rest in the fridge for a few hours all night.
Cook the mixture over high heat until boiling and simmer for about fifteen minutes, stirring regularly with a spatula.
Before removing from the heat, pour the mirabelle brandy and the lemon juice previously pressed in the mixture.
Check the cooking by pouring a few drops of jam on a cold plate. It should flow slowly.
Using a skimmer, remove the foam that has formed on the surface of the jam.
At the end of cooking, fill the jumpers with a ladle, then close the jars.
Return everything for 1 minute before putting back to the location and letting the jam cool.
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