{"id":26349,"date":"2026-10-27T18:20:10","date_gmt":"2026-10-27T09:20:10","guid":{"rendered":"https:\/\/mirobeena.jp\/?p=26349"},"modified":"2026-10-27T18:25:21","modified_gmt":"2026-10-27T09:25:21","slug":"sakuho-fresh-prune-jam","status":"publish","type":"post","link":"https:\/\/mirobeena.jp\/en\/sakuho-fresh-prune-jam\/","title":{"rendered":"Fresh plums from Sakuho | Additive-free jam is complete!"},"content":{"rendered":"
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Hello.
No foundation, Milobina, and Manager Nonko are always welcome.<\/p>

The other day, I came across this sugar-free, completely additive-free jam by the lake in Chino City, Nagano Prefecture.<\/p>

I also posted it on my personal Instagram, and my mother saw it and contacted me saying, "I want that!"<\/p>

Someone said, "There's something nice about additive-free jam," and that comment somehow stuck with me.<\/p>

Delicious food makes people happy. Even when you're feeling down, eating something tasty can really lift your spirits, right?<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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This is manager Nonko.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Encouraged by the voice saying, "It's delicious!"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This summer, I ate fresh prunes for the first time in my life... or rather, I ate a ton of them!<\/p>

Sakuho Town in Nagano Prefecture, where I currently live a dual-location lifestyle, is famous as a plum-producing area.<\/p>

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.<\/p>

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."<\/p>

But why don't we try making jam with this?<\/p>

They recommended a bag of non-standard prunes that had been labeled "for jam."<\/p>

She doesn't usually say anything sales-related, but she said, "It's really delicious!"<\/p>

I thought, "I should definitely try this!", so I bought about two bags.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Because the homemade yuzu jam was delicious...<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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To begin with, this summer was the first time I'd ever eaten fresh prunes, and they looked just like plums with purple skin.<\/p>

The taste is similar to a plum, and when eaten raw, it doesn't have the rich flavor of dried prunes at all.<\/p>

So, I was also very curious about what it would be like when it was made into jam!<\/p>

So, I decided to try making jam right away.<\/p>

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.<\/p>

I looked it up online and cautiously tried making it, but it was much tastier than I expected!<\/p>

I don't usually make things,<\/p>

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!"<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The amount of sugar should be 50% of the fruit's weight!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This time, I was given a recipe sheet, so I made it while looking at that.<\/p>

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.<\/p>

So this time, I bought brown sugar in advance from the co-op I regularly use and used that.<\/p>

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.<\/p>

Apparently, reducing the amount of sugar reduces the shelf life, so after much deliberation...<\/p>

We've decided to try making it with 50% this time!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fresh prunes multiply once you cut them.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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First, thoroughly wash the fresh prunes from two bags, dry them with paper towels, and then cut each one into four pieces.<\/p>

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...<\/p>

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.<\/p>

In contrast to its deep purple skin, this prune has a translucent green-yellow flesh.<\/p>

I finished cutting everything, thinking "this contrast is so pretty," but don't vegetables and fruits increase in volume dramatically once you cut them?<\/p>

It had become a huge bowl full, and I started to wonder, "Will all of this, along with the sugar, fit into the pot?"<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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I thought I was done!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>

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."<\/p>

So, according to the recipe...Once the prunes have released some liquid, turn on the stove!<\/span><\/p>

Simmer slowly over low heat.<\/p>

As expected, I spilled it once, but I continued simmering it until it was piping hot and thick.<\/p>

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.<\/p>

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.<\/p>

Then, while it's still hot, I pour it into the thoroughly sterilized glass jars, spilling a lot in the process.<\/p>

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.<\/span><\/p>

"I didn't put any lemon juice in it!!"<\/span><\/p>

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...<\/p>

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.<\/p>

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!<\/p>

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.<\/p>

In the evening, I cautiously opened one of the bottles and tasted it.<\/p>

"Delicious!"<\/p>

It was fine! I was kind of proud that it turned out to be exactly to my liking (lol).<\/p>

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.<\/p>

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.<\/p>

I feel like my skin has become whiter, and my skin tone in photos is noticeably lighter.<\/p>

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.<\/p>

How about you try fresh plums from Sakuho next year? Let me know, and I'd be happy to take you!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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I also made a video of it.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I also briefly explain the contents of this video. You can see the simmering process and the surprisingly large amount of sugar used.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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New articles and seasonal care information are available on LINE.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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New articles and seasonal care information are also available via LINE.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Please feel free to ask us any questions you may have about our products or your skin.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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[…]<\/p>\n","protected":false},"author":11,"featured_media":26351,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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