Plum Jam
User Reviews
5
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Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
1 jar
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Calories
944 kcal
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Course
Condiments
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Cuisine
Japanese
Plum Jam
Description
Plum Jam combines the unique flavor of ume plums with plum wine and sugar to produce a soft, spreading jam. After boiling and cooling plums to loosen their flesh, the flesh is minced and cooked with sugar and plum wine to develop sweetness and depth while retaining some tartness. The jam is simmered gently to dissolve sugar and then boiled briefly before being jarred. This preserves the natural plum aroma enhanced by the subtle alcoholic note from plum wine, giving the jam a distinct character.
The texture is tender and spreadable rather than firm, ideal for toast, pairing with yogurt, or adding to desserts for a fruity accent. The use of plum wine as an ingredient differentiates this jam from ordinary plum preserves.
The jam should be stored in sterilized jars and cooled before sealing to maintain freshness. The simmering and boiling steps ensure it is cooked safely and maintains a balanced consistency that firms up as it cools.
Ingredients
- 1.1 lb ume plums used from making plum wine/syrup
- ¾ cup sugar
- ¼ cup plum wine
Instructions
- With a sterilized spoon, take out the plums from the plum wine.
- Measure the weight of the plums. It should be roughly 1.1 lb (500 g). Pour ¼ cup (60 ml) plum wine to a measuring cup.
- Place the plums in a large pot and add water to cover the plums. Bring it to a boil and cook on medium low heat for 5 minutes.
- Take out the plums and let cool until you can touch the plums.
- Separate the flesh and seeds using a knife.
- Mince the flesh. Measure the weight of the green plum flesh. You will need sugar that’s 50% of the weight of plum. My plums were 10.6 oz (300 g) total, so 5.3 oz (150 g) sugar.
- Add the chopped plums, sugar, and plum wine in the saucepan.
- Stir over low heat (simmer) until the sugar is dissolved, about 10-12 minutes. The jam should still be runny and it will thicken as it cools down.
- Before transferring to the jars, increase the heat to high, and bring the mixture to a full rolling boil, stirring often. Transfer to hot sterile jars, leaving ¼ inch headspace, and seal. If the jam is going to be eaten right away, refrigerate. If you are going to keep it for a long time, process in a water bath, using a proper canning technique.
To Store
- Store in the refrigerator for up to 2-3 weeks and enjoy it soon.
How to Sterilize the Jars.
- I use my Instant Pot to sterilize jars and utensils. Instant Pot Ultra has "Sterilize" button, but if you use other Instant Pot models, you can select “Steam” program and set high pressure for 5 minutes.
- Transfer the sterile jars onto a clean towel to cool.
Notes
- Use sterilized jars and utensils to ensure safe preservation.
- The jam will thicken as it cools, so expect it to be runny while hot.
- Plum wine contributes aroma and subtle flavor; it can be replaced cautiously but may alter the result.
- Keep the jam refrigerated after opening and consume within a reasonable time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1jar
Amount Per Serving
Calories 944 kcal
% Daily Value*
| Serving | 1jar | |
| Calories | 944kcal | 47% |
| Carbohydrates | 190g | 63% |
| Protein | 4g | 8% |
| Sodium | 12mg | 1% |
| Potassium | 1206mg | 26% |
| Fiber | 13g | 52% |
| Sugar | 201g | 402% |
| Vitamin C | 30mg | 33% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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