Ripe Ume Jam (Japanese Plum Jam) | Vegan, Sunset-Colored, and Tart-Sweet
A simple jam made with ripe Japanese plums and sugar. Tart, fragrant, and deeply golden. Vegan-friendly and perfect for preserving ume season.*Adjust quantities as needed. Ensure ume are fully ripened for best results.
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.