Ume syrup - Japanese plum syrup (plum juice base)
Ume syrup - Japanese plum syrup (plum juice base)

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, ume syrup - japanese plum syrup (plum juice base). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Ume syrup - Japanese plum syrup (plum juice base) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Ume syrup - Japanese plum syrup (plum juice base) is something that I have loved my whole life.

Japanese people love Ume plum as an essential Superfood! We make salted Ume (umeboshi), Ume juice and Ume wine (ume-syu). Plum wine is made with refined sugar and alcohol but Ume Plum Syrup has the same taste without any refined sugar and alcohol.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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):
  1. Take 1 kg green plums (unripe)
  2. Prepare 1 kg rock sugar (crystallized white sugar)

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. 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. If you rinse plum, remove any water.

Instructions 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!

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. This syrup is made solely from ume plums and organic sugar; no vinegar is added.

So that is going to wrap it up for this special food ume syrup - japanese plum syrup (plum juice base) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!