July 4, 2016

Making Ume Syrup and Ume Jam Again!, Continued/また梅シロップと梅ジャム作り! 、続き

I will be brief because I'm busy!
Day 2 (June 29)
Day 3 (June 30)
Day 4 (July 1)
Fermenting consideraly. I had to separate the syrup from the ume.
かなり発酵しています。 シロップと梅を分けました。
Now I'm convinced that my recipe works fine!


9895039531 seeandoh said...

Looks great and must be real tasty. But I am afraid of the sugar content in it. Perhaps I can add less sugar ?

Hiroyuki said...

seeandoh: As I mentioned in other posts, the common ume to sugar ratio is 1:1 for both ume syrup and ume jam. I have reduced the amount of sugar considerably. If you ever taste raw ume, you will quickly realiaze that you need to use a sufficient amount of sugar to compensate for the acidity of the ume.

9895039531 seeandoh said...

Oh. That is true. But for Diabetics, it has to be less in sugar content. But at the same time, the goodness of ume fruits cannot be missed for sure.