Plum Jam

 For a while I was wondering what to do with left-over ume from the umeshu I made from 2010 in which I recently finished drinking. And today the idea hit to make ume jam out of it. Afterall, the ume have been soaked in alcohol for over a year so they're soft and plump so they must be perfect candidates to make some kind of perservative right? I boiled them first to get the alcohol out and then took the seeds out once it got soft enough. I then added brown sugar and lemon juice and voila :)

Not only can I put it on toast or in my yogurt, I can also use it as a dressing paste or use it to marinade meat or fish (pectin, a form of amino acid in the plum works as a meat softner) and for stirfries as well. I'm excited!