Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ume syrup - japanese plum syrup (plum juice base). It is 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 favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Ume syrup - Japanese plum syrup (plum juice base) is something which I have loved my whole life. They’re nice and they look fantastic.
How to make Ume Plumb Syrup, used as a lemonade like spring refreshing beverage. This post may contain affiliate links. Please read my disclosure policy for details.
To begin with this particular recipe, we have to 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 cook it.
The ingredients needed to make Ume syrup - Japanese plum syrup (plum juice base):
- Take 1 kg green plums (unripe)
- Make ready 1 kg rock sugar (crystallized white sugar)
Add equal amounts of natural sweetener to fresh. 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.
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!
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.
So that’s going to wrap it up with this special food ume syrup - japanese plum syrup (plum juice base) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
