Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, ume syrup - japanese plum syrup (plum juice base). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Ume syrup - Japanese plum syrup (plum juice base) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Ume syrup - Japanese plum syrup (plum juice base) is something that I’ve loved my whole life.
To sanitize a glass jar, pour boiling water in the jar, drain well and air dry. If you rinse plum, remove any water. Add plums and sugar alternately in a sanitized jar.
To begin with this recipe, we have to first prepare a few ingredients. You can have ume syrup - japanese plum syrup (plum juice base) using 2 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ume syrup - Japanese plum syrup (plum juice base):
- Prepare 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. We are making Ume Syrup and Umeshu also known as plum wine using ume fruits harvested in our garden. It might be difficult to find good green ume It might be difficult to find good green ume, which are often called plums but homemade umeshu has a delectable taste so you should definitely try it. Umeboshi are pickled (brined) ume fruits common in Japan.
Steps 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!
The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum". A wide variety of plum syrup options are available to you, such as taste, processing type, and feature. 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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