Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ume syrup - japanese plum syrup (plum juice base). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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. Umé Juice (梅ジュース) is a popular beverage in Japan made with a syrup extracted from green umé.
Ume syrup - Japanese plum syrup (plum juice base) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Ume syrup - Japanese plum syrup (plum juice base) is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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):
- Make ready 1 kg green plums (unripe)
- Get 1 kg rock sugar (crystallized white sugar)
It might be difficult to find good green ume It might be difficult to find good green ume, which are often called plums but homemade umeshu has a delectable taste so you should definitely try it. How to make Ume Plumb Syrup, used as a lemonade like spring refreshing beverage. Umeboshi are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'.
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!
Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum". A wide variety of plum syrup options are available to you, such as taste, processing type, and feature. It is the juice from the pickling of umeboshi, salt-pickled plums, and is popular in Japan. Due to the challenge of sourcing organic shiso leaves this recipe is made just with ume plums and sea salt. This tart, tangy seasoning is the juice resulting from the pickling of Umeboshi, the Japanese everyday.
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