I usually simmer spare ribs in marmalade, but since I was making my yearly ume juice, I had a lot of ume jam leftover. So instead of using marmalade, I used ume jam. They came out refreshing and delicious.

If you don't have the time, just throw in the chicken, jam, soy sauce, and sake all at one and bring it to a boil (although browning the chicken is more delicious)! You could also use pork spare ribs. Recipe by Gon mama