Ume Jam 2013/梅ジャム、2013年

Japanese Food
The other day, I got a box (approx. 7.8 kg) of ao (lit. blue, i.e., unripe) ume from my father, who lives in Chiba. I used 2.0 kg of them to make ume jam, basically following this recipe. This time, I soaked the ume in cold water for five or six hours, with several changes of water, to remove some of the bitterness. I wanted to see if the stones were responsible for the bitterness of the ume jam that I made last year.
先日、千葉に住む父から青梅(あおうめ)を一箱(約7.8 kg)もらいました。そのうち2.0 kgを使って梅ジャムを作りました。基本的にこのレシピを使いました。今回は、梅を冷水に5、6時間、水を数回替えながら漬けて、苦みを少し取りました。去年作った梅ジャムの苦みは種のせいなのかを調べたいと思いました。
I brought 2 kg ume to a boil, turned off the heat soon, and let them cool with a lid on. Then, I drained. 
梅を2 kg沸騰させ、すぐに火を止めて、ふたをして冷ましてから、水を切りました。
I first used my bare hands to separating the stones from flesh, but I soon became tired of the job. I put the ume in a pot, added sugar, and started to simmer. While so doing, I separated the stones using the bamboo spatula and a small spoon with a long handle.
I added about 600 g sugar to this pot.
この鍋には砂糖を約600 g入れました。
I added about 300 g sugar to this pot.
この鍋には砂糖を約300 g入れました。 
Left: Stone-less ume jam
Right: Ume jam with stones
左: 種なしの梅ジャム
右: 種ありの梅ジャム  
Both were equally bitter, but were not so bitter as that that I made last year. I think I made it this year!
I also made ume syrup. It will take about a week.

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