RUBY FRUITS JAM, BALSAMIC VINEGAR

Prunes from Saku City, Nagano Prefecture, grapes and plums from Yamanashi. I made jam from the red fruits I came across this summer. They are similar in color, and strangely enough, they taste perfectly together.

The red-stained jam is scented with balsamic vinegar, giving it a sour, deep flavor.

The black pepper adds a fun accent, and it is recommended to serve this not only with bread and yogurt, but also with meat dishes.

Contents: 140g
Ingredients: Prunes, grapes, plums, sugar, honey, balsamic vinegar

Prunes from Saku City in Nagano Prefecture, grapes from Yamanashi, and plums. This summer, I collected fruits that turn red and made them into jam. Strangely enough, the flavors of the similarly colored fruits match each other perfectly.

I added the aroma of balsamic vinegar to the reddish jam to add depth to the acidity.

The accent of black pepper is also fun, and it is recommended to be served not only with bread and yogurt, but also with meat dishes.

Contents: 140g
Ingredients: Prunes, grapes, plums, sugar, honey, balsamic vinegar