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Discover Latest #Plum recipes News, Articles and Videos with Contenting
Be sure to try this tasty Plum Jam Recipe Plum Jam is a delicious way to make use of a bumper crop of plums. This easy-to-follow recipe will help you make the most of your plums. The tartness of the plums is balanced nicely by the sweetness of the sugar and the spice of the cinnamon and nutmeg. With just a few simple ingredients, you can make a delicious jam that will last for months. Enjoy! Ingredients: • 4 cups pitted, chopped plums • 2 cups granulated sugar • 2 tablespoons freshly squeezed lemon juice • 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg Instructions: 1. In a medium saucepan over medium heat, combine the plums, sugar, lemon juice, cinnamon, and nutmeg. Stir occasionally until the sugar has fully dissolved. 2. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. 3. Reduce the heat to low and simmer the mixture for about 20 minutes, stirring occasionally. The mixture should thicken and become jam-like. 4. Remove the pan from the heat and let cool to room
Family Tragedy That Ultimately Saved My Life
"I was in the middle of a conversation when everything took a sudden turn. I heard yelling and screaming outside. I rushed toward the front door, and my heart plummeted when I saw my father sitting on the steps. Blood was rushing down his face from an open wound on his forehead."
Umeshu: Japan's Sweet Plum Wine – Kokoro Care
Japan has a long history of fermentation, from miso to soy sauce, natto to tsukemono. But fermented things aren’t always something that we can eat! Rather, they can be something that we drink! As such, another category of products brought to us by Japan’s rich history of working with the beautiful relationship between
Ume Wakame Gohan - Japanese Cooking 101
Ume Wakame Gohan is a simple mixed rice dish made with Umeboshi pickled sour plums and Wakame seaweed. There’s no chopping involved—just combine all the ingredients and let the rice cooker do the work. It’s incredibly easy, but don’t underestimate its flavor. The sourness of the Umeboshi and the umami from the seaweed create a