UME (Japanese apricot) jam- Japanese home cooking class in Tokyo
I would like to introduce a method for making plum jam using the ume (Japanese plums) that were used to make umeshu (plum liqueur) last year. This approach is not only a clever way to use ingredients without waste but also an opportunity to enjoy a new flavor. The plums that have been soaked in umeshu have absorbed a unique taste, so we can expect an adult flavor that is different from regular plum jam.
This endeavor, which allows us to enjoy last year's plum harvest in a new form as the seasons change, is an excellent example of how traditional Japanese food culture can be adapted for modern times. It demonstrates how we can creatively repurpose ingredients, reducing waste while creating something delicious and unique.
Homemade plum wine ‘2024- Japanese home cooking class in Tokyo
Ingredients
Plums from Umeshu: 500g
Sugar: 100-250g (adjust based on the sweetness of the plums)
Lemon Juice: Juice of 1/4 lemon
Water: Enough to cover the plums
Instructions
Remove Excess Umeshu Liquid: Place the plums on a strainer and press gently to remove excess liquid.
Boil the Plums: Place the plums in a pot with enough water to cover them. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the plums are soft.
Drain and Cool: Drain the water and let the plums cool slightly.
Remove Seeds: Once cooled, remove the seeds from the plums. You can do this by hand or with a spoon.
Blend for Smoothness: If desired, blend the plums to achieve a smoother texture.
Add Sugar and Lemon Juice: Return the plums to the pot, add sugar and lemon juice. The amount of sugar can be adjusted based on the sweetness of the plums.
Simmer Until Thickened: Simmer over low heat until the mixture thickens. Be careful not to overcook, as it will thicken further when cooled.
Fill Jars: Fill sterilized jars with the hot jam and seal.
Store: Store in the refrigerator. Once opened, consume within two weeks.
UME (Japanese apricot) jam- Japanese home cooking class in Tokyo with TOMOKITA
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This jam is great on toast, yogurt, or even as a base for a refreshing drink by mixing it with water or soda. The umeshu flavor will be gone after cooking, leaving a delicious plum jam with a hint of umeshu aroma.
It is available for a limited time only, but I'm offering it in my cooking class.
You can enjoy its refreshing aroma by adding it to soufflé pancakes or in other ways. Please savor the delightful fragrance!
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