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1
Take the stem ends off the ume plums using a toothpick.
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2
Soak the ume plums in plenty of water for 2 to 3 hours or overnight to remove their bitterness.
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3
Divide the ume plums into 500 g each, one batch with the greener unripe plums and the other with the ripe plums.
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4
Put plenty of water in two pans, add a lot of plums in each.
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5
Then, start cooking over medium heat.
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6
If the plums start to foam up in the water with bubbles on their surface, throw away the water and put in fresh water.
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7
Repeat 2-3 times.
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8
If you let the water come to a boil the plum skins will tear, so if the water becomes hot to the touch, drain it off and add fresh water.
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9
When the plums are tender, drain them and crush with a spatula to remove their pits.
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10
Puree the plums in a food processor.
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11
You can chop it up with a knife, or pass it through a sieve to make it smoother...whichever method you'd prefer.
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12
Please do this after letting the plums cool down.
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13
If you process the plums in a food processor, it will become smooth as if you passed it through a sieve.
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14
The skins add a pretty color.
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15
Place the puree in an enameled pan and simmer.
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16
When it starts to bubble, add the sugar in 2 to 3 batches Scum will rise from the unripe plums, so skim it off as you simmer.
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17
As you keep simmering it over medium heat while removing the scum, in about 10 minutes the color will change to apricot.
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18
When the puree becomes translucent and thick, it's done.
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19
Pour into sterilized jars while still hot.
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20
The upper jar is the one with ripe plums, and the bottom jar is the one with unripe plums.
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21
Here's a hamburger steak made with this ume plum jam.
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22
The sweet-and-sour flavor really goes well with the hamburger and it's delicious.
