Apricots and ripe Ume both in season. Harvest of apricots come with at a very short window, possibly a 2-3 weeks during the middle ~ end of June, suddenly disappears from the market.
When the ‘rainy season’ comes, it’s ‘PLUM (UME) season’ in Japan. I am sure a lot of readers are familiar with the authentic Japanese pickle called ‘umeboshi’,
Still in the midst of winter, perhaps KIWI may be one of the handy available few fruits for jam and compotes.
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’.
Although we’ve been encountering continuous rain during this ‘monsoon’ season, there are few days of hiatus here and there where when we decided to take a trip known to be the ‘Home of the Apricots’ in Nagano-prefecture (I will place a link but unfortunately none of the web pages have English sites).
Fresh and natural grown KIWI from my sister. I’ve been waiting to ripen – which I have kept the Kiwi in a dark room concealed in a plastic bag together with an apple. Kiwi jam goes well with yoghurt and my handmade breads…especially the ‘Campagnes’. Kiwi Jam Kiwi (ripe) Sugar 20% of Kiwi Pinch of Salt Lemon Juice If the Kiwi is not ripe, keep the Kiwi in a dark room in a plastic concealed bag with an apple. The apple will help the Kiwi to ripen. Peel the Kiwi and add 20% of sugar and a pinch of salt and bring to medium boil. Once the Kiwi starts to soften in syrup add lemon juice (to your liking).