Hello.
No foundation, Milobina, and Manager Nonko are always welcome.
The other day, I came across this sugar-free, completely additive-free jam by the lake in Chino City, Nagano Prefecture.
I also posted it on my personal Instagram, and my mother saw it and contacted me saying, "I want that!"
Someone said, "There's something nice about additive-free jam," and that comment somehow stuck with me.
Delicious food makes people happy. Even when you're feeling down, eating something tasty can really lift your spirits, right?
Having experienced firsthand how adding a homemade touch can significantly increase its value, I'd like to share my experience of making jam for the second time in my life.
Encouraged by the voice saying, "It's delicious!"
This summer, I ate fresh prunes for the first time in my life... or rather, I ate a ton of them!
Sakuho Town in Nagano Prefecture, where I currently live a dual-location lifestyle, is famous as a plum-producing area.
There's a plum orchard near my house, and this year, as we were running low on plums, I went there often to buy some, so I became familiar with the shopkeepers.
When I visited one day, they said, "I'm sorry, but it seems like we were featured on TV, so we don't have many good plums left."
But why don't we try making jam with this?
They recommended a bag of non-standard prunes that had been labeled "for jam."
She doesn't usually say anything sales-related, but she said, "It's really delicious!"
I thought, "I should definitely try this!", so I bought about two bags.
Because the homemade yuzu jam was delicious...
To begin with, this summer was the first time I'd ever eaten fresh prunes, and they looked just like plums with purple skin.
The taste is similar to a plum, and when eaten raw, it doesn't have the rich flavor of dried prunes at all.
So, I was also very curious about what it would be like when it was made into jam!
So, I decided to try making jam right away.
I initially wrote that this was only the second time in my life, but the first time was to make yuzu jam, which was also a gift I received.
I looked it up online and cautiously tried making it, but it was much tastier than I expected!
I don't usually make things,
I usually only cook for health reasons, but I found making yuzu jam surprisingly fun, and that feeling came to mind this time too, so I thought, "Let's give it a try!"
The amount of sugar should be 50% of the fruit's weight!
This time, I was given a recipe sheet, so I made it while looking at that.
As someone who cares about my health, I appreciate that jam is a healthy food packed with vitamins and minerals from fruit, but the use of sugar is a drawback.
So this time, I bought brown sugar in advance from the co-op I regularly use and used that.
Looking at the recipe, the amount of sugar used was much more than I expected; it said that you needed sugar equivalent to 60% to 40% of the fruit's weight.
Apparently, reducing the amount of sugar reduces the shelf life, so after much deliberation...
We've decided to try making it with 50% this time!
Fresh prunes multiply once you cut them.
First, thoroughly wash the fresh prunes from two bags, dry them with paper towels, and then cut each one into four pieces.
I found out through trial and error that prunes contain one large pit, which is firmly attached to the fruit and quite difficult to remove...
I had planned to do it quickly during a break from work, but it took a long time to remove the seeds. I got impatient and stuck my fingers in and worked hard to remove the seeds, and then I cut each one into four pieces.
In contrast to its deep purple skin, this prune has a translucent green-yellow flesh.
I finished cutting everything, thinking "this contrast is so pretty," but don't vegetables and fruits increase in volume dramatically once you cut them?
It had become a huge bowl full, and I started to wonder, "Will all of this, along with the sugar, fit into the pot?"
I thought I was done!
The recipe said to sprinkle with sugar and let it sit for 30 minutes, and after 30 minutes, when I looked at the pot, the sugar and prunes had beautifully dissolved together and settled nicely in the pot.
I was so impressed when I realized that this is what the shopkeeper meant when they said, "You don't need water. It will work perfectly fine without water."
So, according to the recipe...Once the prunes have released some liquid, turn on the stove!
Simmer slowly over low heat.
As expected, I spilled it once, but I continued simmering it until it was piping hot and thick.
I tasted it and it was so delicious!! This is the deliciousness of homemade food when it's warm. I kept tasting it, thinking to myself that this is a moment you can only experience with homemade food.
I started simmering it at 10 a.m., and it took about 3 to 4 hours until the prunes lost their shape and it became jam-like.
Then, while it's still hot, I pour it into the thoroughly sterilized glass jars, spilling a lot in the process.
Wow, I can't believe something that had such a firm shape has become this gooey! But I'm so happy it turned out well, and I was feeling relieved and enjoying the process of cooking when I suddenly realized something.
"I didn't put any lemon juice in it!!"
Oh no, for me, there were almost no mistakes or errors, and everything was going so smoothly, which is quite rare, but I guess things never end without incident...
Since there was no other option, I added Pokka lemon juice to each bottle, relying on my intuition. I like sour things, so I added a little extra, but then I suddenly became worried.
I was a little teary-eyed at the thought of ruining my masterpiece by adding too much lemon juice, but I put the lid on the jar anyway, and it was finished!
I heard that putting the lid on while it was still piping hot would create a vacuum, so I just waited patiently for it to cool down.
In the evening, I cautiously opened one of the bottles and tasted it.
"Delicious!"
It was fine! I was kind of proud that it turned out to be exactly to my liking (lol).
After that, besides putting it on yogurt, I've surprisingly come to like making "hot prune," which is like a hot lemon drink, by putting a generous amount of prune jam in a mug and pouring hot water over it.
Prunes are incredibly effective for the stomach and are a lifesaver for me, as I'm prone to constipation.
In addition, it has excellent antioxidant and skin-beautifying effects, so I'm grateful to have discovered something wonderful this summer of 2026.
I feel like my skin has become whiter, and my skin tone in photos is noticeably lighter.
We're doing a lot of other things as well, so I can't say for sure if this is the sole cause, but I definitely feel it's playing a part.
How about you try fresh plums from Sakuho next year? Let me know, and I'd be happy to take you!
I also made a video of it.
I also briefly explain the contents of this video. You can see the simmering process and the surprisingly large amount of sugar used.
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New articles and seasonal care information are also available via LINE.
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