![\"\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/07\/Confiture-de-mirabelles-350x525.jpg?resize=175%2C262\" "\\"Confiture")
<\/a><\/p>\n1.Laver, \u00e9goutter et d\u00e9noyauter les mirabelles.<\/p>\n
2.Les mettre dans une terrine. Ajouter le sucrer et le jus d’un citron. M\u00e9langer, couvrir d’un linge ou d’un film \u00e9tirable et laisser mac\u00e9rer toute une nuit \u00e0 temp\u00e9rature ambiante.<\/p>\n
3.Le lendemain, verser la pr\u00e9paration dans une bassine \u00e0 confiture et faire cuire \u00e0 petit feu pendant 40 minutes environ en remuant constamment pour que les mirabelles n’attachent pas au fond.<\/p>\n
4.La confiture est pr\u00eate \u00e0 \u00eatre mise en pots quand quelques gouttes d\u00e9pos\u00e9es sur une assiette froide se figent.<\/p>\n
5.Mettre la confiture chaude en pots et fermer. Retourner les pots et laisser compl\u00e8tement refroidir.<\/p>\n","protected":false},"excerpt":{"rendered":"
Encore une sp\u00e9cialit\u00e9 de la Lorraine. La mirabelle donne tout son parfum d’\u00e9t\u00e9 \u00e0 cette confiture, d\u00e9licieuse sur des tartines de pain grill\u00e9. Miam ! Ingr\u00e9dients 1 kg de mirabelles 750g de sucre (ou moins si vous aimez la confiture moins sucr\u00e9e) jus d’un citron Pr\u00e9paration 1.Laver, \u00e9goutter et d\u00e9noyauter les mirabelles. 2.Les mettre dans […]<\/p>\n","protected":false},"author":18,"featured_media":3086,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[73,171],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/Confiture-de-mirabelles-350x525.jpg?fit=350%2C525","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1759,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/08\/1759-tarte-aux-mirabelles\/","url_meta":{"origin":1771,"position":0},"title":"Tarte aux mirabelles","date":"8 juillet 2010","format":false,"excerpt":"Fruit\u00e9e et sucr\u00e9e, cette tarte fera le bonheur de toutes les papilles gourmandes.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/la-tarte-aux-mirabelles-1.jpg?fit=500%2C400&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1802,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/12\/1802-chaussons-aux-mirabelles\/","url_meta":{"origin":1771,"position":1},"title":"Chaussons aux mirabelles","date":"12 juillet 2010","format":false,"excerpt":"La mirabelle peur \u00eatre consomm\u00e9e de multiples fa\u00e7ons. Vous pouvez bien s\u00fbr la manger fra\u00eeche, dans une salade de fruits, par exemple. Elle s'associe bien avec les autres fruits rouges, la p\u00eache et l'abricot. Mais elle se consomme \u00e9galement en confiture ou en compote. On en fait par ailleurs des\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/chaussons-a-la-mirabelle-1.jpg?fit=680%2C482&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1786,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/06\/1786-tot-fait-a-la-mirabelle\/","url_meta":{"origin":1771,"position":2},"title":"T\u00f4t-fait \u00e0 la mirabelle","date":"6 juillet 2010","format":false,"excerpt":"La mirabelle est une petite prune ronde, de couleur jaune. C\u2019est un fruit r\u00e9pandu sp\u00e9cialement en Lorraine, r\u00e9gion qui fournit approximativement 80 % de la production mondiale de mirabelles. Un excellent fruit de bouche, au go\u00fbt plus d\u00e9licat qu\u2019une simple prune, elle se consomme \u00e0 maturit\u00e9, de la mi-ao\u00fbt \u00e0\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/tot-fait-a-la-mirabelle-1.jpg?fit=372%2C372&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2801,"url":"http:\/\/www.epicuria.fr\/index.php\/2011\/06\/21\/2801-confiture-de-cerises\/","url_meta":{"origin":1771,"position":3},"title":"Confiture de cerises","date":"21 juin 2011","format":false,"excerpt":"Avec de belles cerises rouges et bien m\u00fbres vous pouvez r\u00e9aliser cette d\u00e9licieuse confiture d\u2019un l\u00e9ger parfum de rhum et de vanille. Elle apportera un peu d\u2019\u00e9t\u00e9 et de soleil aux petits d\u00e9jeuners ou aux go\u00fbters d\u2019hiver. Une gouteuse confiture de cerises \u00e0 faire d\u00e9couvrir \u00e0 toute la famille !\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2011\/06\/Confiture-de-cerises-1.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":437,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/11\/437-confiture-de-pasteque\/","url_meta":{"origin":1771,"position":4},"title":"Confiture de past\u00e8que","date":"11 ao\u00fbt 2009","format":false,"excerpt":"A tout moment de la journ\u00e9e, sur une tranche de pain croustillant, un r\u00e9gal ! Ingr\u00e9dients pour 1 kg de chair \u00e9p\u00e9pin\u00e9e il faut compter 1 kg de sucre cristallis\u00e9 1 citron non trait\u00e9 1 gousse de vanille Pr\u00e9paration 1.Couper les past\u00e8ques, les peler et enlever les graines. 2.Dans une\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/confiture-pasteque-1.jpg?fit=490%2C370&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":618,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/02\/618-confiture-de-potiron-a-la-vanille\/","url_meta":{"origin":1771,"position":5},"title":"Confiture de potiron \u00e0 la vanille","date":"2 octobre 2009","format":false,"excerpt":"Sur une tartine au petit-d\u00e9jeuner, c'est le parfait d\u00e9but de la journ\u00e9e !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/confiture_potiron.jpg?fit=500%2C500&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1771"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1771"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1771\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3086"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1771"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}