Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ume syrup - japanese plum syrup (plum juice base). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Ume syrup - Japanese plum syrup (plum juice base) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Ume syrup - Japanese plum syrup (plum juice base) is something which I’ve loved my entire life. They are nice and they look wonderful.
This post may contain affiliate links. Please read my disclosure policy for details. Before I was old enough to drink Japanese Plum Wine (Umeshu), I enjoyed the kid-friendly 'Ume Juice' (梅ジュース) made of Ume Syrup (梅シロップ) and.
To begin with this particular recipe, we must 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):
- Prepare 1 kg green plums (unripe)
- Make ready 1 kg rock sugar (crystallized white sugar)
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. 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.
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. This syrup is made solely from ume plums and organic sugar; no vinegar is added. 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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