Recently we had a good ume (Japanese green apricot) fruits harvest from our garden. Not knowing what to do with them beside eating them as fruit, I surfed on the Internet and found some alternatives. Either turn them into ume wine or into fruit jam. I opted the second option.
It was not too difficult really, the ume need to be soak in salt water overnight. Then I boiled them wtih water for 2 times until the skin breaks up and turns soft.
The dirty job is to remove the pits but it was alright since I am in the mood of cooking. Then the puree ume is put back into a pot with a bit of water just to cover the flesh and add sugar to simmer at very low heat.
Ume from our garden
Ume jam cooled down and in the jar
This is the end result, I ended up didn't put in a lot of sugar because the fruit itself doesn't taste too sour. Once it is cooled down, I transfer them to a jar. In fact it made precisely one jar.
Ume and ume jam closed up
First try - yogurt with a generous dash of ume jam, taste really good...
Since it is home made without preservatives, this has to be consume as soon as possible.
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