Recipe: Tasty Ume syrup - Japanese plum syrup (plum juice base)

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It's really interesting is not it. Now is the time for us to start cooking ume syrup - japanese plum syrup (plum juice base) recipes. You can cook ume syrup - japanese plum syrup (plum juice base) using 2 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Ume syrup - Japanese plum syrup (plum juice base):

1. Get 1 kg of green plums (unripe).
2. Use 1 kg of rock sugar (crystallized white sugar).

Steps to make Ume syrup - Japanese plum syrup (plum juice base):

1. To sanitize a glass jar, pour boiling water in the jar, drain well and air dry..
2. Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar..
3. I recommend using rock sugar for making plum wine. It takes time to dissolve and that means it helps to extract the flavors from the plums at a slower pace..
4. Layer the plums and the sugar alternately in the jar.
5. Put the lid on the jar and store in a cool, dark place. You can start using this syrup after it’s been resting for at least 2 weeks. Give it a gently shake the jar everyday to mix sugar. That helps the extract comes out from the plum. Better to write the date you started on the jar so that you can remember when the plum gets ready to be used!.
6. .

Scoop off the white scum and simmer. When the white scum has stopped forming. When tree-ripe ume plums sit together with sugar, it produces a pungent syrup full of ume plum's tartness and aroma. Maesil Chung or Korean Green Plum Syrup is a fermented syrup made from Green Apricot Plums and sugar. It adds great flavor to marinades, salads and Korean green plums (매실 Maesil, also: Chinese plum or Japanese ume) have been around for a long time.

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