tag:blogger.com,1999:blog-3101980281470446262.post4071142210426850224..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Making Ume Syrup and Ume Jam Again!, Continued/また梅シロップと梅ジャム作り! 、続きHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3101980281470446262.post-41147471413753413312016-08-23T15:43:40.983+09:002016-08-23T15:43:40.983+09:00Oh. That is true. But for Diabetics, it has to be ...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.9895039531 seeandohhttps://www.blogger.com/profile/12546154307531144248noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-71634170306911596472016-07-06T16:35:12.144+09:002016-07-06T16:35:12.144+09:00seeandoh: As I mentioned in other posts, the commo...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.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-4317071950461256912016-07-06T14:52:14.715+09:002016-07-06T14:52:14.715+09:00Looks great and must be real tasty. But I am afrai...Looks great and must be real tasty. But I am afraid of the sugar content in it. Perhaps I can add less sugar ? 9895039531 seeandohhttps://www.blogger.com/profile/12546154307531144248noreply@blogger.com