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ペースト（梅肉ペースト）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

梅 : 1kg
water : 200ml

Time required

60minutes

Procedure

1) Freeze the plums 01:33
Wash the plums.
Soak in water (not included in the recipe) for 2 hours to remove the bitterness.
Drain in a colander and wipe off the water with kitchen paper.
Remove the stem.
Place in a ziplock bag and freeze in the freezer.
2) Boil 03:33
Put 1 in a pot.
Add water and heat.
Stir occasionally and simmer until the plum flesh dissolves, skimming off any scum that may form, being careful not to burn.
3) Filter 07:09
Scoop out the seeds and strain in a colander.
Once strained, add a small amount of water (not included in the recipe) to the seeds, mix, and strain again.
Return the strained mixture to the pot and bring to a boil.
4) アクを取る 08:35
水(分量外)を加えて煮立たせ、アクが出てきたら取り除く。
5) 煮詰める 09:25
ジャム状のとろみが出るまで30分ほど煮詰める。
6) 移し替える 10:18
保存瓶に移し替えて完成。

Point

-Any type of plum is fine; green plums will have a refreshing taste, while ripe plums will have a mellow flavor.
-If you freeze plums and then cook them, the fibers will break down and the plums will turn out slippery.
・If the plums are damaged or discolored, cut off those parts and use them separately.
・If the water level decreases while cooking, add more and continue cooking.
-It is delicious when added to somen noodle soup or shabu-shabu sauce.
-You can sweeten it with sugar and honey to make jam.
-You can make a dressing by adding olive oil, salt and pepper.
*The time required does not include freezing time.