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Our Family's Umeshu
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Chef :
cookpad.japanOur Family's Umeshu
I make this umeshu every year.
I make it not so sweet, the way my family likes it.
Cooking instructions
* Step 1
Wash the jar you'll be using to make the umeshu, and sterilize it in boiling water (dry it well afterwards) or sterilize with alcohol.
* Step 2
Choose green ume plums, and throw out any that are blemished. Wash them well (gently so that you don't damage) and drain into a colander.
* Step 3
Take the stem ends off carefully. After removing the stem ends, wipe each ume fruit gently with paper towels.
* Step 4
Make several holes in the surface of the ume plums with a bamboo skewer so that the skins won't get wrinkled.
* Step 5
Put the ume plums, crystal rock sugar, distilled alcohol in the jar in that order. Put the lid on and you're done Shake it occasionally and wait for at least 3 months.
* Step 6
I used this food grade alcohol spray this time.
* Step 7
From left to right: 2 year old umeshu; 1 year old umeshu; and this year's batch The matured umeshu has turned an amber color.
* Step 8
Since the ume plum surfaces are piereced, even after 2 years they are almost wrinkle free You can eat the plums in the liquor even after 2 years of course.
* Step 9
I leave the ume plums in the liquor for about 3 years. After that I turn it into jam.
Note: if there is a photo you can click to enlarge it
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