1- Wash the mirabelles and put them whole without pitting them in a large saucepan, cover with mineral or spring water, bring to a boil pour your agar agar then cook at a gentle simmer for about twenty minutes.
When they are all soft using a stainless steel skimmer, crush the fruits like applesauce.
2- Pour everything onto a strainer lined with cheesecloth over a salad bowl and let the juice drain slowly for 2 to 3 hours.
3- It is then time to weigh your juice.
Add the equivalent of the weight obtained in crystallized sugar then pour everything into your jam pan and add the lemon juices then continue cooking.
4- Put a plate in the fridge.
5- After about 10 minutes start testing your jelly for this: Take your plate out of the cold and let a few drops of your juice drip if it sets immediately your jelly is set otherwise continue cooking a little cooking until you get this result.
6- Then pour boiling into sterilized jars and close them with your favorite closing technique, then turn the jars over and keep them until completely cooled.
What can I say to you? try it it's just divine!
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