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Apricot or Plum..which Jam? | 杏か梅?

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.
Not to miss my annual chores, my apricots are reserved from a fruit farm in Nagano (‘Kitahara Farm’). The farm combines apricots of Harcot and Showa apricots which I think are suitable for jam making.
Making Apricot Jam link here.


今年は杏と完熟南高梅が同時期に到着。
いっぺんに届くとさぁ〜たいへん。たいへん。
ジャム作りも大したことではないけど一年間貯蔵すると思うとなるべく丁寧に作りたいものです。ジャム瓶の数も膨大。
今年は杏はいつも通りの作り方。
完熟梅ジャムはなるべく「キレイな色」をめざし、梅を一端冷凍して種と果肉を分けてからつくってみました。成功!梅の香りもとっても良く、、色も抜群です。やはり手をかけると美味しくなるものです。
時短、簡単も嬉しいけれど、、
スロークッキング、手間をかける、、にまさる方法が未だなに見つからず。
人生のように奥深いは、、料理も。
 

 

 
 

 
 

 


 
Ripe Ume (Kanjyuku Nankou Ume) from Wakayama Prefecture
There are so many recipes of ‘how to make UME / PLUM’ jam.
My attempt this year was to make a vivid color jam in which attempted a different approach, freezing the plum first before cooking.
 
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Here the simple process and recipe.
4 kg of ripe (kanjyuku) Ume
1kg of white sugar

  1. Wash and clean the plum removing the brown skin and parts.
  2. Keep the plum soaked in water for about half a day.
  3. Dry off the plum.
  4. Freeze the plum.
  5. Thaw the plum.
  6. Separate the pulp and seed.
  7. Add 35% of white sugar (more if to your liking) and cook over medium heat. Continue stirring, remove the froth and be careful not to burn the jam (at the bottom), approx. 30 minutes or so.
  8. Sterilize the jar before use.

 
Other method of making Ume Jam is here.


 
 
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