Refreshing and Jelly-Like Ume Plum Jam
There are many ways to make ume plum jam, such as adding the sugar at the start and simmering the whole plums but if you do that, you may throw out some of the sugar with the stones, and it also makes it harder to pass the jam through a sieve. If you use this method, I think you only need to cook the jam for the minimum amount of time, and you'll also only add the minimal amount of sugar. I simmered the jam 500 g at a time in an enameled pan. This cuts down on the overall cooking time, and I had jam in two colors, which made me happy.
Change the water 3 to 4 times for hard green plums, and 2 to 3 times for ripe plums, and they will become tender. Don't bring the water to a boil to prevent the plum skins from ripping. Add 70 to 80% of the weight of the plums in sugar. I think it's best to add more than 350g of sugar for every 500g of green plums. This jam becomes quite stiff when cold. When it changes color after 15 minutes of simmering and becomes thick and limpid, try dropping some of the jam in cold water. If it stiffens up it's done. Recipe by commeline
Refreshing and Jelly-Like Ume Plum Jam
There are many ways to make ume plum jam, such as adding the sugar at the start and simmering the whole plums but if you do that, you may throw out some of the sugar with the stones, and it also makes it harder to pass the jam through a sieve. If you use this method, I think you only need to cook the jam for the minimum amount of time, and you'll also only add the minimal amount of sugar. I simmered the jam 500 g at a time in an enameled pan. This cuts down on the overall cooking time, and I had jam in two colors, which made me happy.
Change the water 3 to 4 times for hard green plums, and 2 to 3 times for ripe plums, and they will become tender. Don't bring the water to a boil to prevent the plum skins from ripping. Add 70 to 80% of the weight of the plums in sugar. I think it's best to add more than 350g of sugar for every 500g of green plums. This jam becomes quite stiff when cold. When it changes color after 15 minutes of simmering and becomes thick and limpid, try dropping some of the jam in cold water. If it stiffens up it's done. Recipe by commeline
Cooking Instructions
- 1
Take the stem ends off the ume plums using a toothpick.
- 2
Soak the ume plums in plenty of water for 2 to 3 hours or overnight to remove their bitterness.
- 3
Divide the ume plums into 500 g each, one batch with the greener unripe plums and the other with the ripe plums.
- 4
Put plenty of water in two pans, add a lot of plums in each. Then, start cooking over medium heat. If the plums start to foam up in the water with bubbles on their surface, throw away the water and put in fresh water. Repeat 2-3 times. If you let the water come to a boil the plum skins will tear, so if the water becomes hot to the touch, drain it off and add fresh water.
- 5
When the plums are tender, drain them and crush with a spatula to remove their pits. Puree the plums in a food processor. You can chop it up with a knife, or pass it through a sieve to make it smoother...whichever method you'd prefer. Please do this after letting the plums cool down.
- 6
If you process the plums in a food processor, it will become smooth as if you passed it through a sieve. The skins add a pretty color.
- 7
Place the puree in an enameled pan and simmer. When it starts to bubble, add the sugar in 2 to 3 batches Scum will rise from the unripe plums, so skim it off as you simmer.
- 8
As you keep simmering it over medium heat while removing the scum, in about 10 minutes the color will change to apricot. When the puree becomes translucent and thick, it's done. Pour into sterilized jars while still hot. The upper jar is the one with ripe plums, and the bottom jar is the one with unripe plums.
- 9
Here's a hamburger steak made with this ume plum jam. The sweet-and-sour flavor really goes well with the hamburger and it's delicious.
Top Search in
Similar Recipes
-
Umeshu Plum Jam Umeshu Plum Jam
I make jam to use up my plums leftover from making umeshu.It's easy to make and it's packed with plenty of umeshu flavor.For this recipe I used our family's umeshu, using plums from a 3-year-vintage batch.In Step 2, they can be roughly chopped as shown. They will soften and become syrupy once heated.In Step 5, if you overcook the jam, it will harden when it cools, so be careful.The alcohol will remain after cooking, so this is not to be served to children. Recipe by Hawaiantomato
-
Ume Plum Jam Pie Ume Plum Jam Pie
My mother gave me some homemade ume plum jam, so I turned it into this pie.The gooey jam that seeps out when it's just baked is so good!Adjust the amount of jam filling depending how sweet it is. Recipe by Ruitan -
-
Plum and Earl Grey jam Plum and Earl Grey jam
By special request.After my last recipe for plum & almond cake (check it out here - https://cookpad.wasmer.app/us/recipes/2346832-plum-almond-cake-with-rosewater-icing), I had lots of requests by email to share my plum & earl grey jam recipe…So here it is!
-
Teriyaki-Style Simmered Chicken Drummettes with Ume Plum Jam Teriyaki-Style Simmered Chicken Drummettes with Ume Plum Jam
This is the first time that I made ume plum jam and I wanted to use it in cooking. I got hold of lots of ume plums lately and picked the irregular and and damaged ones, and let them fully ripen to make jam. It's quite sour but will make you feel good!Adjust the amount of sugar to the sweetness of the ume plum jam.Boil the sauce down to your preference. It's prone to scorching, so be careful.Apricot jam will also give this dish a nice flavour. Recipe by Blue poppy -
Vivid Strawberry Jam with Pulp Vivid Strawberry Jam with Pulp
I dreamed about red strawberry jam with loads of pulp!Enjoy this strawberry jam as a filling in buns.You can cook 500-600 g at one time.Use a bigger enameled pot and bring to a boil over high heat to reduce the liquid.If you use lemon concentrate instead of fresh lemon juice, add it little by little. And please adjust the taste as it is more sour than fresh lemon.You can also add brandy at the end. Recipe by commeline -
Mulberry Jam Mulberry Jam
I came up with this recipe after 9 years of experimentation. I wonder if the mulberry tree in the courtyard of my alma mater is still bearing fruit.Since snipping off the stems does not remove the part that is inside the berry, I've discovered this method. Since the berries are separated from the stem, there's no need for a blender or food processor. Recipe by Iguanano egao -
Refreshing Fruit Jelly Refreshing Fruit Jelly
I found the recipe here: https://www.tasteofhome.com/recipes/sangria-gelatin-ring/ and modified it to my liking. You can use other fruits as well.
-
Kumquat Jam Kumquat Jam
I learnt this recipe from a cooking class a long time ago, but I lost the recipe so I recreated it on my own. I think they taught us to wash the kumquats with rice bran, but I just eliminated any complicated steps.I used a 1/4 of the weight of the kumquats in sugar (if you want to preserve the jam for a long time, add more sugar). Incidentally, I always divide the jam into small batches and freeze it. I don't bother with sterilizing the jars with boiling water (since I've never had the jam go bad this way. If you are worried that it will though, sterilize the jars). Recipe by Setsubunhijiki -
Gentle Flavor Strawberry Jam Gentle Flavor Strawberry Jam
I bought strawberries in bulk because strawberry season has come!! I have been making strawberry jam every year at my parent's house, and so I posted the jam recipe here.Don't cook the strawberries too long, otherwise the jam won't keep the bright colour. Recipe by papann -
Frozen Strawberry Jam Frozen Strawberry Jam
I wasn't planning to make jam but I forgot to put the frozen strawberries I bought in the freezer, so I needed an emergency rescue.Please make it with 3 times this amount.The sugar is about 40 to 60% of the strawberries in weight. Please adjust the amount to taste.Try adding an equal amount of blueberries for a mixed berry jam.This jam is great on bread and scones of course, as well as on yogurt or ice cream.The procedure is the same using fresh strawberries. Recipe by Misuke mama chan -
Dried Prune Jam Dried Prune Jam
I was wondering if I could make jam with dried prunes, and I tried making it.Once the mixture cools, it thickens, so please be careful not so simmer for too long! Recipe by Ringono recipe
More Recipes
- Double Mousse Dome Cake (Zuccotto Cake)
- cucumber snack
- Authentic Mexican Carnitas
- My Version of Krispy Kreme Doughnuts
- Seafood Delight! Fluffy and Juicy Crab Omelette
- Chilli rellenos (authentic)
- Authentic Tiramisu for Valentine's Day
- M&N's substitute for ground beef eating RAw
- Refreshing Homemade Ponzu
- Plump & Fluffy Anpan with Yomogi (Japanese Mugwort)
Comments