The ume plum is small and greenish, turning yellow as they ripe. Some get a slight blush to them. Found several websites online to help me with the first project, making jam. Here is the recipe I followed.
First one needs to clean the little stems on the plums using a small paring knife or toothpick. These dont taste good. Then basically I soaked the plums over night with salt to detoxify them. Then I started a boil on the stove and soften them up a bit. After a quick drain I smashed the plums using the flat side of a chefs knife to remove the pit. Again, use this website to learn more.
I had about 4 pounds of plums and used about 3 cups sugar and fresh lemon juice. I could have used less as I enjoy some tartness. But this turned out good. I canned 3 and 1/2 pints and had another pint left for the refrigerator.
Treating myself to fresh ume jam, goat cheese and fresh jalepeno/asiago sourdough from the Rustic Loaf at our local farmers market.
Now this is obviously not the most alkalizing way to enjoy this coveted fruit. But it's a start! And Anything alkalizing is great for folks with MS or any inflammatory disease.
Now time to try to make some umeboshi.
Supposedly it clears up a hangover right away. Imagine what it could do for those with MS!
2 comments:
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I found someone who sells fresh ume fruit and is willing to ship if anyone is interested. He’s been doing it for a few years now. Order Fresh Ume Fruit.
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