Ume, or Japanese Apricot (梅) is often used at this time of year for making pickled plums, or umeboshi/梅干し . I've made them in the past, but in recent years I've been making ume jam.

Ume is very, very sour and tart and it requires a lot of sugar to balance the flavor. But the final result is a jam full of pectin that thickens beautifully, is sweet and tart, and is a beautiful orange yellow color.

We use ume jam on bread and pancakes, but it is also very good with meats that are grilled when used as a glaze.

We look forward to enjoying the ume jam.