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Ingredient
Umeshu Plum Jam
Introduce
Chef :
cookpad.japanUmeshu Plum Jam
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.
Cooking instructions
* Step 1
Wash and sterilize a jar, then thoroughly allow to dry.
* Step 2
Remove the pits from the plums and roughly chop the flesh. When cutting out the pits, be careful not to cut into them.
* Step 3
In a saucepan, place the chopped plums from Step 2, sprinkle with sugar and lemon juice, and let sit for about 10 minutes to blend.
* Step 4
Bring the saucepan to a boil, then reduce to low heat. Simmer for about 5-10 minutes while occasionally stirring to prevent it from burning.
* Step 5
After about 5 minutes, it will start to thicken. Once it falls off right the spatula when stirred, turn off the heat and it's ready.
* Step 6
Transfer to the jar while still hot. It's delicious served on yogurt.
* Step 7
I was told by another user that the plums will not gel. If your jam is lacking in sugar, pectin, or acid, it will not gel. This is a low-sugar umeshu (plum) jam.
* Step 8
If your jam is not gelling together, add powdered pectin or sugar. And be sure to not to forget the lemon juice.
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