Fruity, tart, sweet, and aromatic, this Ume Plum Syrup made from unripe green plums and rock sugar makes a wonderful drink in summer months!
Gather all the ingredients. You will also need a 3 litter or 4 litter glass jar, which you can buy at a Japanese or Korean grocery store.
Rinse the jar thoroughly with soap and hot water and wipe with a clean towel. While the jar is still hot, pour boiling water and shake to clean and drain. Air dry completely, making sure there's no moisture. Damp the clean towel with liquor (I use shochu) and wipe inside the jar.
Wash and dry the green plums thoroughly.
Remove stem ends from the plums with a bamboo skewer or toothpick. Discard plums with any brown or blemished spots.
In the clean jar, put the plums in a single layer. Then cover the plums with rock sugar.
Then put the plums in a single layer again, followed by sugar. Repeat this process until you’re done with the plums and sugar. Tip: the last layer of plums should be completely covered with rock sugar.
Seal, write the date on the jar and store in a cool, dark place (no refrigerator).
From Day 1 to Day 14. Occasionally shake the jar and make sure the plums are coated with the syrup.
Sterilize the jars and tools you are going to use to store the syrup. Wash the jars, lids, and bands in hot, soapy water. Put the jars on a rack in a pot of water. Boil at least 10 minutes and keep in simmering water until ready to fill. Carefully remove a jar from the water with a jar lifter or tongs, empty out the water and place the jar on a clean kitchen towel. Put the lids and bands in a small saucepan of simmering water (do not boil) until ready to use.
Take out the plums and measure the weight (455 g) if you plan to use them for other recipes. I recommend making Ume Plum Compote.
Pour the syrup into a large pot. Simmer for 15-20 minutes on low heat, skimming the foam that comes up to the surface.
Fill the jar with the hot syrup, leaving ½ inch. Repeat to fill the remaining jars. Remove the lids and bands from the simmering water with tongs and place them on top of the jars.
Close the lid tightly and turn the jar upside down to seal. Let cool. Check the seal: The lids should not pop in the center (if they do, you can only keep the syrup in the fridge for up to 2 weeks).
To enjoy the syrup, dilute it with iced water or carbonated water. Store unopened vacuum-sealed jar in a cool, dark place for 6 months. Refrigerate after opening and use it in 2 weeks.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Copyright © 2011-2020 Just One Cookbook®. All Rights Reserved.