Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, ume syrup - japanese plum syrup (plum juice base). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Ume syrup - Japanese plum syrup (plum juice base) is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Ume syrup - Japanese plum syrup (plum juice base) is something that I have loved my whole life. They’re nice and they look wonderful.
Japanese people love Ume plum as an essential Superfood! We make salted Ume (umeboshi), Ume juice and Ume wine (ume-syu). You can use the refreshing taste of sweet Ume Plum Syrup and mix with other drinks!
To begin with this recipe, we must first prepare a few components. You can cook ume syrup - japanese plum syrup (plum juice base) using 2 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Ume syrup - Japanese plum syrup (plum juice base):
- Make ready 1 kg green plums (unripe)
- Make ready 1 kg rock sugar (crystallized white sugar)
How to make Ume Plumb Syrup, used as a lemonade like spring refreshing beverage. Umé Juice (梅ジュース) is a popular beverage in Japan made with a syrup extracted from green umé. This creates an ultra-concentrated syrup that can be cut with water to make a juice; poured on pancakes or yogurt; or even used as a flavorful sweetener for marinades and sauces. We are making Ume Syrup and Umeshu also known as plum wine using ume fruits harvested in our garden.
Instructions to make Ume syrup - Japanese plum syrup (plum juice base):
- To sanitize a glass jar, pour boiling water in the jar, drain well and air dry.
- 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.
- 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.
- Layer the plums and the sugar alternately in the jar
- 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!
If you rinse plum, remove any water. Add plums and sugar alternately in a sanitized jar. 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. Records of its medicinal purposes go far.
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