Japanese Ume Plum Syrup
With just two elements, you can make this fruity and fragrant Japanese plum syrup, perfect for summer.
I'll in addition teach you my secret method to make it in half the time! Components 500 g Japanese plums (ume) ((ume) before freezing) 500 g rock sugar ((korizato)) Method Wash your hands thoroughly and then wash 500 g Japanese plums (ume) with warm water. Use one tea towel to gently pat the plums dry, and another one or two to lay them out to dry fully.
Remove the stems with a toothpick and discard. Once all of your plums are dry and destemmed, place them in a ziplock bag or sealable container and store them in the freezer for at least 24 hours.
Sterilize the jar by filling it with boiling water and letting it sit for a few minutes. After a few minutes, pour the liquid out. (Use protective gloves to hold the jar as the glass will be very hot.) Place the jar on a clean drying rack and allow to air dry. (If you're impatient, wipe with a paper towel blotted with some alcohol.) Measure out 500 g rock sugar. Place a layer of frozen ume at the bottom of the jar, then top them with a layer of the rock sugar.
Continue to add layers of plums and sugar until the glass is full or you've used up all the plums and sugar. Seal the lid tightly and then store in a cool dark place.
Tilt the jar every day to move the sugar and plums around. Remove the ume within 2-4 weeks and transfer the syrup to a smaller (sterilized) airtight jar.TIP: If your syrup still has lumps of sugar, melt it in a pan over a low heat until completely dissolved. Enjoy it in drinks, poured over shaved ice, yogurt, etc.Store in a cool dark place for up to 3 months, or up to 1 year in the fridge!
- Who: Japanese
