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Japanese homemade sour plum syrup / Ume syrup🇯🇵
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KanaanekoJapanese homemade sour plum syrup / Ume syrup🇯🇵
Ume(梅) means sour plum in Japanese and it comes into season bright green and firm around June. I made homemade Ume syrup for the first time this year!
Cooking instructions
* Step 1
Wash sour plums we’ll and remove the stem carefully using your finger or toothpick. Dry the sour plums with paper towel. Measure the amount of rock sugar and vinegar.
* Step 2
Sanitize your container and start putting sugar → sour plums → sugar → sour plums.
* Step 3
Wait until all the rock sugar dissolves. It took me around 3 weeks. Tilt the container and mix sugar and sour plums once per day. You can keep the jar in the room temperature but place it away from sunlight.
* Step 4
After 2-3 weeks, when the sugar is all dissolved, remove the sour plums and store your syrup in the refrigerator. (If you didn’t add vinegar, then please remove the sour plum and heat the syrup for 10 mins. Then once it cools down, please store in the refrigerator.)
* Step 5
You can enjoy the syrup with mixing with water or cider! (In the below photo, I added sour plum as a decoration but it was stored separately in the fridge. Sour plum doesn’t last so long whereas the syrup can be stored for around 1 year.)
Note: if there is a photo you can click to enlarge it
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