Hello everyone,
I’m Akiyama from our Kyoto store.
March 3rd is celebrated in Japan as Hinamatsuri (the Doll Festival). Although it’s also called the “Peach Festival,” today I’d like to share a recipe for a three-layer jelly made with ume syrup and infused ume.
I was inspired to create this recipe after learning that in Kyoto’s school lunches, children enjoy a three-color jelly modeled after the festive hishimochi rice cakes of Hinamatsuri.
【Recipe】（Cooking time: about 4 hours including chilling）
■Green layer
- 1.3g powdered gelatin
- 25ml Shirokaga ume syrup
- 60ml water
- 2 infused Shirokaga ume
■White layer
- 1.4g powdered gelatin
- 140ml milk
- 18g sugar
■Red layer
- 2.3g powdered gelatin
- 45ml Purple Queen ume syrup
- 90ml water
1．【Green jelly】
Finely chop the infused ume.
2．Warm ume syrup and water in a pan until gently simmering (do not boil).
3．Remove from heat, add powdered gelatin, and stir until completely dissolved.
4．Add Step 1 to the pan and mix.
5．Pour into jelly molds to one-third depth and chill in the refrigerator until set (about 40 minutes).
6．【White jelly】
Warm milk and sugar until gently simmering. Add powdered gelatin and dissolve as in Step 3.
7. Once cooled slightly, pour over the green jelly to two-thirds depth and chill until set (about 40 minutes).
8. 【Red jelly】
Warm Purple Queen ume syrup and water until gently simmering. Add powdered gelatin and dissolve as in Step 3.
9. Once cooled slightly, pour into the molds until full. Chill until firm (about 40 minutes).
This is an easy and fun sweet to make with children, and it’s a beautiful addition to your table for Hinamatsuri alongside other celebratory dishes.