This ume syrup is made with just green plums, rock sugar, and vinegar! Even without freezing the plums first, it turns out smooth, mellow, and beautifully clear♪
Ingredients
10 servings- Green plums (ume)1 kg
- Rock sugar (or sugar of your choice)1 kg
- ★Vinegar (your preferred type)1 cup (200 ml)
Directions
30 min- 1
Gently rinse the green plums under running water to remove any dirt from the surface.
- 2
Transfer the washed plums to a colander and let them air-dry naturally. If you're short on time, carefully pat each plum dry with a cloth or paper towel.
- 3
Use a toothpick or bamboo skewer to gently remove the stems from each plum.
- 4
Layer 1 kg of green plums and 1 kg of rock sugar alternately into a clean jar. You will need a jar of approximately 4 liters.
- 5
Pour in 200 ml of vinegar, close the lid, then tilt and rotate the jar to make sure the plums and sugar are thoroughly coated with the vinegar.
- 6
If using white granulated sugar, layer the plums and sugar alternately and add the vinegar at the end. Since the sugar tends to settle at the bottom, shake and move the jar well to coat the plums evenly.
- 7
Store in a cool place. As the extract and syrup collect at the bottom, move the jar every day to coat the plums with the liquid.
- 8
The extract will rise after about 10 days, but continue moving and swirling the jar once a day for about 3 weeks until the plums become wrinkled.
- 9
Once the plums are wrinkled, remove them, strain the liquid, and transfer it to a clean storage jar. Store in the refrigerator.
Tips
Compared to frozen plums, fresh plum syrup takes longer to extract, but the final yield is essentially the same. Fresh plums produce a mellow, rich, and clean-tasting syrup. Enjoy it diluted with water, sparkling water, or milk, mixed with shochu, or used as a topping for shaved ice or in jelly.
Nutrition
Per serving- Calories372 kcal
- Protein0.1 g
- Fat0.1 g
- Carbs96 g
- Sodium0 g
This ume syrup is made with just green plums, rock sugar, and vinegar! Even without freezing the plums first, it turns out smooth, mellow, and beautifully clear♪
Ingredients
10 servings- Green plums (ume)1 kg
- Rock sugar (or sugar of your choice)1 kg
- ★Vinegar (your preferred type)1 cup (200 ml)
Directions
30 min- 1
Gently rinse the green plums under running water to remove any dirt from the surface.
- 2
Transfer the washed plums to a colander and let them air-dry naturally. If you're short on time, carefully pat each plum dry with a cloth or paper towel.
- 3
Use a toothpick or bamboo skewer to gently remove the stems from each plum.
- 4
Layer 1 kg of green plums and 1 kg of rock sugar alternately into a clean jar. You will need a jar of approximately 4 liters.
- 5
Pour in 200 ml of vinegar, close the lid, then tilt and rotate the jar to make sure the plums and sugar are thoroughly coated with the vinegar.
- 6
If using white granulated sugar, layer the plums and sugar alternately and add the vinegar at the end. Since the sugar tends to settle at the bottom, shake and move the jar well to coat the plums evenly.
- 7
Store in a cool place. As the extract and syrup collect at the bottom, move the jar every day to coat the plums with the liquid.
- 8
The extract will rise after about 10 days, but continue moving and swirling the jar once a day for about 3 weeks until the plums become wrinkled.
- 9
Once the plums are wrinkled, remove them, strain the liquid, and transfer it to a clean storage jar. Store in the refrigerator.
Nutrition
Per serving- Calories372 kcal
- Protein0.1 g
- Fat0.1 g
- Carbs96 g
- Sodium0 g
Tips
Compared to frozen plums, fresh plum syrup takes longer to extract, but the final yield is essentially the same. Fresh plums produce a mellow, rich, and clean-tasting syrup. Enjoy it diluted with water, sparkling water, or milk, mixed with shochu, or used as a topping for shaved ice or in jelly.