| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 605 | 0g | 0g | 155g |
| sugars | fibre | protein | salt |
| 152g | 3g | 1g | 0g |
Growing up in the Rocky Mountains, my taste in food was shaped by the wilderness surrounding me. Game meats, hearty stews, and of course, freshly caught trout dishes, were staples on my family’s dinner table. But even amidst this alpine culinary adventure, I developed a love for the delicate, the sweet, and the vibrant – hence one of my all-time favorite recipes: the Japanese Plum Jelly.
A Mountainside Delight with a Japanese Twist
Living in the Rockies doesn’t necessarily picture an environment teeming with fruit trees, especially Japanese plums, also known as Ume. But during my travels to Japan with my partner, Gordon, I was introduced to Ume and was smitten by its clean, fruity flavor and its versatility in the kitchen. The Japanese Plum Jelly brings back memories of those travels, combining it with my love for home-made winter provisions.
Nutritional and Health Benefits
Japanese Plum Jelly isn’t just about appeasing the palate. Ume contains a wealth of essential nutrients, not least of which are antioxidants that help to fight off body-damaging free radicals. On top of that, they are an excellent source of Vitamin C, which boosts the immune system, and dietary fibre, which promotes good digestive health. And let’s not forget about the calcium and iron – arts of any balanced diet.
Despite containing sugar, this jelly can still fit into a healthy diet. When consumed in moderation, it may just be the decadent yet nutritious treat you need on a cold Colorado mountain night.
Diverse Culinary Applications
What I love about the Japanese Plum Jelly is its multitude of culinary uses. Lather it on a toasty piece of sourdough for breakfast, serve it with a cheese board during a wine night, or use it as a glaze for chicken or pork for that sweet-savory kick. It’s reminiscent of cranberry jelly but with a more exotic and unique taste profile.
This recipe also works exceptionally well with dishes that need a hint of sweetness – try it with game meats to create a tender venison loin or a perfectly seared duck breast. You can also serve this with trout for a dish that truly shows off the mountain lifestyle, similar to its delightful pairings with trout and crispy Parma ham.
So curl up by the fireside, slather some Japanese Plum Jelly on a piece of your favorite rustic bread, and enjoy the unique fusion of mountainous Colorado and the serene landscapes of Japan within your cozy home.
What You’ll Need
- 3 cups of Japanese plums (Ume)
- 3 cups of water
- 1 package (1.75 oz) of fruit pectin
- 4 cups of sugar
- 6 sterilized Half-Pint glass preserving jars with lids and bands
Method
Step One
First, clean the plums by washing them under cold water. Make sure to remove the stems and pit them.
Step Two
Place the cleaned plums in a large pot. Add the 3 cups of water to the pot with the plums. Heat the mixture over medium-high heat until it comes to a boil. Reduce the heat to medium-low and simmer for about 15-20 minutes or until the plums become soft.
Step Three
Once soft, use a potato masher or a fork to mash the plums in order to extract as much juice as possible. Pour the plum mixture into a jelly bag or cheesecloth over a large bowl and let it drip without squeezing it to get a clear juice. This process may take a few hours or even overnight.
Step Four
Measure out 2 cups of the plum juice and pour it back into the large pot. It’s okay if you don’t have the full 2 cups, just add enough water to equal 2 cups.
Step Five
Add the fruit pectin to the pot and stir until it’s fully dissolved. Bring the mixture to a full rolling boil over high heat, stirring constantly. Once boiling, add the 4 cups of sugar all at once, stirring to dissolve the sugar.
Step Six
Return the mixture to a full rolling boil. Keep boiling it, stirring constantly, for one minute. After one minute, remove the pot from the heat.
Step Seven
Ladle the hot jelly into the sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rim of the jars with a clean damp cloth to remove any jelly. Place the lids on the jars and screw on the bands until they are just tight. You don’t want to over-tighten them.
Step Eight
Process the filled jars in a boiling water canner for 10 minutes. After 10 minutes, remove the jars from the canner and let them cool completely. The jelly is ready when the lids have popped and are sealed on tight. This could take up to 24 hours. Enjoy your homemade Japanese Plum Jelly!
