A simple, sunset-colored ume jam made from overripe or blemished Japanese plums. This is the final gift of ume season—a recipe to savor and preserve the fleeting fragrance of summer.
✉️ From the Rainy Kitchen
The season of ume work is almost over. Every sunny day has been a harvest day—picking, ripening, repeating. My kitchen still smells sweet with the last of the ripe plums.
These fragrant fruits may not be pretty enough for umeboshi, but they shine in jam. Their soft flesh and golden aroma deserve to be saved.
So I bottle that scent. For the winter days when green leaves feel far away, a spoonful of this jam will remind me: early summer will return.
Let this be a jar of hope, gently waiting on the shelf.
Jump to:
🌇 Why This Jam is Special
- Made with just two ingredients: ripe ume & sugar
- No need to remove pits before cooking
- Fragrant, tart, and sunset-golden
- Flexible: can become chutney or fruit spread with spices
🍊 Ingredients
- Ripe ume (Japanese plums) — Soft and fragrant, fully ripened
- Sugar — Use 60–80% of the plum weight; white, cane, or beet sugar all work
- Optional spices: cardamom, cinnamon
For exact measurements, see the recipe card at the bottom of the post👇
📖 Instructions (with Notes)
🕊️ Before you begin:
If you plan to store the jam long-term, sterilize your jars while preparing the fruit to save time.
- Wash: Rinse the ume gently and remove any surface dirt.
- Trim: Cut off blemishes and remove stems. Cut into chunks.
- Measure & Sugar: Weigh the fruit, then add sugar (80% of that weight) directly into the pot.
- Rest: Let sit 15–30 minutes until juices begin to release.
🕊️ Tip: Use this resting time to sterilize your storage jars — it’s an efficient way to multitask.
- Simmer: Heat on medium until bubbling, then reduce to low. Simmer until thickened.
🕊 Tip: Check texture with a cup test, or reference the "Blueberry Ume Jam" post for visuals.
- Jar: While still hot, transfer to sterilized jars. Store in fridge or vacuum seal for shelf-stable storage.
⚖️ Adjusting Sweetness & Acidity
Ume has a strong tartness. Start with 60% sugar and taste as it cooks. Add more if needed (10% at a time).
💐 If Gifting: Consider Removing Bitterness
To reduce bitterness:
- Blanch the fruit once (boil and drain)
- Skim off scum while cooking
- Remove pits after cooking for a smoother texture
🧹 Tools to Use
- Acid-resistant pot (like enamel)
- Wooden spoon or spatula
- Clean glass jars with lids
- Sharp knife and cutting board
Avoid prolonged use of metal tools, which can react with acidity.
📌 Storage Tips
- Short-term: Store in fridge for up to 2 weeks
- Long-term: Use water bath canning or freeze flat in bags for easy portioning
📝 Kitchen Notes & Variations
Spiced Ume Jam: Add a pinch of cardamom or cinnamon toward the end for a deeper note. Clove may overpower, but could work in chutney versions.
Chutney-Style: Add ginger, cumin, or Korean chili flakes for a savory twist. Pair with samosas or use like sweet chili sauce by adding finely chopped onion.
Next Experiment: Lemon zest + juice for brightness. (Still untested but promising!)
📓 Ume FAQs
A: Only with extensive prep. They’re highly astringent. Soak for 6+ hrs, boil and drain multiple times.
A: Yes! Light sugar = fruity. Brown or beet sugar = rich, nostalgic flavor. Try blends based on how you want to use it.
A: On toast, scones, or stirred into yogurt. Works well as a sponge cake glaze or with plain scone.
🧺 Related Recipes: More from Ume Season
☀️ Latest Vegan Recipes
More vegan recipes you might want to try:
✏️ Recipe Card
Ripe Ume Jam (Japanese Plum Jam) | Vegan, Sunset-Colored, and Tart-Sweet
Equipment
- Enamel or acid-resistant pot
- Wooden spoon or spatula
- cutting board
- Sharp knife
- large bowl
- Digital kitchen scale
- Sterilized glass jars with lids
- Tongs (for jar handling, if canning)
Ingredients
- 500 g ripe ume (Japanese plums, soft and fragrant)
- 300-400g sugar (60–80% of plum weight)
- cardamom or cinnamon (optional)
Instructions
- Wash the ripe ume gently under running water. Remove surface dirt and any stems.500 g ripe ume
- Trim off any damaged spots. Cut the fruit into chunks (no need to remove pits yet).
- Weigh the cut fruit. Add sugar equal to 60–80% of the fruit's weight into a non-reactive pot (like enamel).300-400g sugar
- Rest the mixture for 15–30 minutes until the ume starts to release juice.
- Simmer over medium heat until it comes to a boil. Lower to a gentle simmer and cook, stirring occasionally, until the mixture thickens (about 10–15 minutes depends on the amount).
- Test the consistency with a cold plate or spoon test. Adjust sweetness if needed.
- Jar the jam while still hot into sterilized jars. If planning long-term storage, follow water bath canning steps. Otherwise, cool and refrigerate.
Notes
- Adjust quantities as needed. Ensure ume are fully ripened for best results.
- Avoid prolonged contact with aluminum or reactive metals — ume is highly acidic.
- For smoother texture, pits can be removed after cooking.
- If giving as a gift or if bitterness is a concern, blanch ume briefly before making jam.
- This jam pairs beautifully with toast, scones, and dairy-free yogurt.
May this small jar bring warmth to your winter, and a quiet reminder that early summer always returns.
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