Umeshu Jelly
Umeshu Jelly

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, umeshu jelly. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Umeshu Jelly 'Umeshu' is a Japanese liqueur made by steeping unripe Ume fruits (similar to apricot) in strong alcohol, such as Shōchū, with Sugar. It has quite high alcohol content. Believe or not, I was allowed to drink it when I was a child. These umeshu jellies are slightly sweet, a little boozey and absolutely delicious.

Umeshu Jelly is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Umeshu Jelly is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook umeshu jelly using 4 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Umeshu Jelly:
  1. Get 1 tablespoon Gelatine Powder *10 to 12g
  2. Make ready 200 ml ‘Umeshu’ *can be replaced with other fruit liqueur
  3. Take 400 ml Water
  4. Make ready 4 tablespoons Sugar

Since I thought it would be nice to have a handy way of enjoying umeshu, I decided to make it into a jello. I used an umeshu that's not too sweet–but as sweet as the average. To make the umeshu jelly, bring the water to a simmer and dissolve the sugar in it. Take off the heat and stir the soaked gelatin in until melted, and then stir the umeshu in.

Steps to make Umeshu Jelly:
  1. Sprinkle Gelatine powder into 2 tablespoons of cold water and let it soak for a while.
  2. Heat Water and Sugar in a saucepan and bring it to a boil. Remove from heat and add soaked gelatine and dissolve it well.
  3. Add ‘Umeshu’ and mix well. Pour it into serving glasses and cool to set. *Note: Today I added the Ume fruit as well.
  4. *Note: The jelly is very alcoholic, only for grown-ups. If you like stronger ‘Umeshu’ flavour, reduce the amount of Water and add more ‘Umeshu’.

To make the umeshu jelly, bring the water to a simmer and dissolve the sugar in it. Take off the heat and stir the soaked gelatin in until melted, and then stir the umeshu in. Leave to cool to room temperature, divide between four glasses, and pop a raspberry in each glass. Shimeno represents the quality and commitment Kano Shojuan's customers have come to expect. It has quite high alcohol content.

So that’s going to wrap this up for this special food umeshu jelly recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!