Plum Jam

umeThis time of year we have many green plums on our 4 trees at the farm. They are used for making a kind of Plum Wine, and pickled plums called Umeboshi. The latter are a lovely purple color from the red shiso leaves we add. But my favorite is using the slightly-ripened ones to make Plum Jam.

Green Plums from our trees!

Green Plums from our trees!

Easy to make!!

Plum Jam

1  kilo slightly ripe ume

700-800 g sugar ( it sounds like a lot but the plums are very tart!)

Rinse them well, discarding ones with bad spots. Let soak in water to cover for several hours. In a enamel pan, “cook” the plums in 50 degree C water, stirring with your hands. After two or three minutes, pour into a colander. Repeat this two more times. Now the plums are soft. Let them cool enough to handle.

Cook in barely hot water 2 minutes. Repeat

Cook in barely hot water 2 minutes. Repeat

Use your hands to remove the pits. Chop the skins on a cutting board or just puree it all in a blender. Return to the pan and add 1/3 of the sugar. Cook over medium heat while stirring. Be careful not to let it burn. Add another 1/3 of the sugar. Cook and skim the bubbles off the surface. This is important for this is the bitter part. Add the rest of the sugar and cook until slightly thickened. (It’ll thicken a lot more when it cools.)

Cook in barely hot water

Remove pits and shop the skins.

DSCF7220Sterilize some empty jars and lids by boiling in hot water. Let set in hot water until you are ready to fill. Use tongs to take a jar, fill it with very hot jam and a hot lid. Screw the lids on tight and immediately turn the whole jar upside down. let cool. This seals the jar tightly and preserves your jam!


I know you’ll love this jam that is very much like Apricot Jam in taste!


4 Comments (+add yours?)

  1. ijusttaken
    Jul 09, 2013 @ 05:32:34

    Can you send to SIngapore as well 😛


  2. Trackback: Sand and Wheat | Japan Journal

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