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  <title><![CDATA[Swift Kingdom]]></title>
  <link>https://swift-kingdom.com/</link>
  <description><![CDATA[Swift Kingdom makes small-batch fruit jams in Fukuoka, Japan. Seasonal varieties, open-pot copper cooking, hand-labelled jars. Order online, ship nationwide.]]></description>
  <language>en</language>
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    <title><![CDATA[Making persimmon jam in autumn: what to know]]></title>
    <link>https://swift-kingdom.com/notes/persimmon-jam-autumn-japan.html</link>
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    <description><![CDATA[Persimmon season in Japan runs from October through December, depending on the variety and the prefecture. It is one of the few fruits that is genuinely better cooked than raw, at least for jam purposes, because the heat transforms the tannins in a way that raw eating never quite resolves.]]></description>
    <pubDate>Mon, 05 Oct 2026 09:57:13 GMT</pubDate>
  </item>
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    <title><![CDATA[Why open-pot cooking makes better jam]]></title>
    <link>https://swift-kingdom.com/notes/how-open-pot-jam-cooking-works.html</link>
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    <description><![CDATA[Most jam made at industrial scale goes through a vacuum evaporator: a sealed vessel that boils water off at low temperature to protect colour and reduce cooking time. It is efficient. It is also why a lot of commercial jam tastes flat. Open-pot cooking does the opposite, and the difference shows up in the jar.]]></description>
    <pubDate>Fri, 18 Sep 2026 15:51:42 GMT</pubDate>
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    <title><![CDATA[Sudachi versus yuzu: which citrus makes better jam]]></title>
    <link>https://swift-kingdom.com/notes/sudachi-vs-yuzu-for-jam.html</link>
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    <description><![CDATA[Yuzu gets most of the attention in Japanese cooking, and for good reason. But for jam, sudachi is worth a serious look. The two citrus fruits have different acid levels, different zest-to-juice ratios, and different seasonal windows, all of which affect how they behave when cooked with sugar.]]></description>
    <pubDate>Sat, 05 Sep 2026 06:53:06 GMT</pubDate>
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    <title><![CDATA[How to store and gift jam in Japan without it going wrong]]></title>
    <link>https://swift-kingdom.com/notes/storing-and-gifting-jam-in-japan.html</link>
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    <description><![CDATA[Jam is one of the more forgiving preserved foods, but it does have limits. Knowing how to store it correctly and what to tell someone when you give them a jar saves a lot of wasted jam and a few awkward conversations.]]></description>
    <pubDate>Fri, 28 Aug 2026 16:56:13 GMT</pubDate>
  </item>
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    <title><![CDATA[Fig jam from Saga Prefecture: a short season, a specific fruit]]></title>
    <link>https://swift-kingdom.com/notes/fig-jam-saga-prefecture.html</link>
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    <description><![CDATA[Figs are one of the more difficult fruits to work with in a jam kitchen. The season is short, the fruit deteriorates quickly after picking, and the pectin level is low enough that the set requires careful management. The reason to bother is the flavour, which is unlike any other fruit when cooked correctly.]]></description>
    <pubDate>Wed, 29 Jul 2026 15:39:09 GMT</pubDate>
  </item>
  <item>
    <title><![CDATA[How to choose fruit for small-batch jam in Japan]]></title>
    <link>https://swift-kingdom.com/notes/choosing-fruit-for-small-batch-jam.html</link>
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    <description><![CDATA[The fruit that makes the best jam is rarely the fruit that looks the best in a shop. Jam is a cooking process, not a display, and the qualities that make a piece of fruit visually appealing. Uniform size, unblemished skin, firm texture. Are not the same qualities that make it taste good when cooked down with sugar.]]></description>
    <pubDate>Wed, 22 Jul 2026 07:31:11 GMT</pubDate>
  </item>
  <item>
    <title><![CDATA[Sugar ratios in jam: what the numbers actually mean]]></title>
    <link>https://swift-kingdom.com/notes/sugar-ratios-in-jam-explained.html</link>
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    <description><![CDATA[Sugar in jam does three things: it preserves, it sets (by interacting with pectin), and it flavours. The ratio of sugar to fruit is one of the most consequential decisions in a jam recipe, and it is also one of the most misunderstood. Lower sugar does not automatically mean healthier or better. It means different.]]></description>
    <pubDate>Fri, 26 Jun 2026 15:15:58 GMT</pubDate>
  </item>
  <item>
    <title><![CDATA[What running a one-person jam kitchen in Japan actually looks like]]></title>
    <link>https://swift-kingdom.com/notes/running-a-one-person-jam-kitchen-japan.html</link>
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    <description><![CDATA[The romantic version of a one-person jam kitchen involves a lot of early mornings, copper pots, and fruit. The realistic version involves all of that plus a fair amount of paperwork, a very specific relationship with the post office, and a recurring argument with the jar sterilisation process.]]></description>
    <pubDate>Mon, 01 Jun 2026 08:03:41 GMT</pubDate>
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