Ume (Plum or Japanese apricot) are perfect plants to me because in the winter, we can enjoy viewing their blooming. Then, we also can enjoy their fruit as well. Since I've written about the flowers, please feel free to take a look. (click here)
June and July were season for the Japanese apricots, and I always look forward to making jam with them because it's one of my favorite jam. My son-in-low gave me 2 kilograms of organic ones, so I froze them to make the jam-making process easier.
When I took them out from the freezer and left them at the room temperature, the air was filled with their sweet aroma.
I removed their seeds from the fruit. To make this work easier, I froze them. Then, I placed the fruit into an enamel pod.
Since the seeds weren't needed, I threw them away.
I added 1kilogram of the brown sugar into the pod, but if you think it's still tart, you can add more sugar to your taste.
Then I simmered the pod for around forty minutes.
It turned into delicious jam! It's so simple, yet incredibly tasty. I love the balance of tartness and sweetness.
My favorite way to eat it is with my homemade yogurt.
Since there are many ways to use Japanese apricot, I'll share more ideas with you later.
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Looks delicious!
Yummy! How long does the jam keep in the fridge?
@Ersatzjello Thank you. When I show my Texan friend to this post, he said the jam looked like curry. I had to agree, lol.
@Double-Zee Thank you! We love having my homemade yogurt every morning with these my homemade jams, so I haven't counted. I guess probably a half year.