The tartness of the ume jam cuts the grease of the pork. I made this because I thought the sweet-sour taste would suit this dish.If there is fat on the surface when you're simmering the pork, soak it up with a paper towel. The jam adds sweetness, and adding honey at the end would sweeten the flavor and add shine, so adjust to taste. Recipe by Rena0601

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

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

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

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

Every fall, my mother never fails to make this jam, so this time, I asked for the recipe.If you increase the amount of sugar by 30-40%, it will have a long shelf life.This recipe uses a reduced amount of sugar, so the jam should be consumed quickly. Recipe by suzu-ren

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

I received a bunch of persimmons from a friend, and when thinking of various ways to use them, I decided to make persimmon jam, since I've never had it before.After searching different recipes on the internet, I came up with my own version.Persimmons are more tart than apples, so it only need a little sugar.You can use either firm or ripened persimmons, so give this recipe a try when you have lots.You could also grate or put them in a food processor for a smoother texture. Recipe by Kawakamisan

I received Jiro persimmons, but they were bruised and I had too many, but didn't want to toss them out.So I decided that jam was the only answer.At the end of the process, simmering on low heat is to cook out the liquid. Please cook to desired consistency. It's important to keep it on low heat to prevent scorching.It's even creamier the day after transferring it to a jar. Recipe by Rugyaraga-

Whenever I've looked for a plum jam recipe they all describe countless hours of simmering in a saucepan. I'm too impatient for that so I tried using the method that I usually use to make strawberry jam to make a plum version and it turned it really well.Caution Please use a large, deep bowl as the jam has a tendency to bubble and spill over during cooking!You should be able to take any seeds out with ease after cooking. Recipe by toshimasu

I wanted to make a jam because some persimmons I had received became too soft.If you use persimmons that aren't overripe, slice them thinly and let them sit for an hour after mixing with the sugar to make syrup. You do not need to add the 50 ml of water if you do it this way (you can add the water if not enough syrup formed). I used 25% as much sugar as the persimmons. Please adjust this amount to your taste. Recipe by ankobby

I grew some butternut squashes in my garden.All you have to do is boil the squash, mash it, and cook it down.Since this jam doesn't contain dairy products, unlike kabocha cream, it keeps for a long time.If you use butternut squash, this jam will be nice and creamy. If you decide to use kabocha squash instead, choose ones that are fluffy. Recipe by cafe-cafe