Japanese Authentics, Recipe, Sauce/Jam/Condiments
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Ume (Japanese Plum) Jam | 梅ジャム

If anyone has tasted ‘umeboshi’, the extremely sour Japanese pickled plum, I am most certain that you will love this jam – ‘Ume (Japanese Plum) Jam’.

There are so many ways of making ‘Ume (Japanese Plum) Jam’ which last year done differently.  This year I wanted to make it more lighter and beautiful in color which I think is rather successful.  This recipe is not difficult to make.

 

去年の『梅ジャム』の作り方とはちょっと違う、今年の『梅ジャム』。今年は色をもう少しキレイにしたくてなるべく黄色い色を保存できる方法をトライしてみました。作り方と手間はとっても簡単。梅がある内に是非作っておくと重宝しますよ〜。

 

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Ume (Japanese Plum) Jam Recipe

 

  • Ume – Japanese Plum (yellow ripe) 1.5 kg
  • Granulated White Sugar 40% of weight of Plum 600g

 

  1. Wash the plums and remove the pit with skewer or sharp pointed bamboo stick.
  2. Boil the plums in water over medium to low heat for about 15 minutes.
  3. Let the plum cool. Separate the pulp and seeds with you fingers.
  4. Add 40% of sugar to the pulp. The sweetness of the jam all varies as per individual. Since the ume is a sour fruit, I added 40% of sugar but this can be increased up to 60~70% if you prefer you jams to be sweet.
  5. Let the jam simmer over low heat for about 20~25minutes occasionally mixing the jam to avoid bottom burning before concealing it into a jar.

 

Ume Jam Recipe – 梅ジャム

 

  1. 良く水洗いした後、へたを取ります。ホウロウの鍋に梅をヒタヒタの水に漬けて約15分梅を煮ます。
  2. 火を止めて鍋ごと冷まします。
  3. 果肉は指で種を取り除きます。種と果肉を別々にします。
  4. 果肉の方にグラーニュ糖 40%を入れます。砂糖の甘さは個人の好みで私は殆どのフルーツジャムは30%程度に糖度を押さえますが梅は酸っぱい果実なので砂糖の量を多少多めにしておきます。好み60〜70%まであげても大丈夫だとはおもいます。
  5. 弱火に焦げないように注意しながら20〜25分間、煮つめていきます。
  6. 煮沸した瓶に詰めれば出来上がりです。

 

 

 

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