Ume syrup - Japanese plum syrup (plum juice base), this is the favored recipe ever, So easy to make and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and I can't be the only person forever seeing food on my ripe table. Finally I learned to prepare this recipe, and I will share the secret recipe here with easy, flexible, and yummy!
Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, ume syrup - japanese plum syrup (plum juice base). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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To begin with this 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 it.
The ingredients needed to make Ume syrup - Japanese plum syrup (plum juice base):
- Take 1 kg of green plums (unripe).
- Get 1 kg of rock sugar (crystallized white sugar).
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!.
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