Ripe Ume Jam

A jam that makes the most of the sweet scent of ripe ume. Make it in June–July when yellow, ripe ume are available.

Ingredients

• 1 kg ripe ume
• 600–800 g sugar (to taste)

Method

1. Wash the ume and remove the stem ends.
2. Put the ume in a pan with plenty of water, bring almost to the boil, then simmer until the skins split. Discard the water (repeat once more for a milder taste).
3. When cool enough, remove the stones and mash the flesh.
4. Cook the flesh with the sugar, stirring so it does not burn, until thickened.
5. Pour into sterilised jars while hot.

Tips

• It sets as it cools, so stop cooking while it is still a little loose.
• Keep in the fridge once opened.