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Japanese "ume" plum syrup with ume juice

Japanese Ume Plum Syrup

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By Yuto Omura
https://sudachirecipes.com
Rainy season in Japan coincides with an abundance of Japanese plums (or apricots!) called "ume". Ume are unique in taste. They're too sour to be eaten as they are but make a wonderful, fruity and flavorful ingredient to turn into pickles, syrup, jams and drinks. With just two ingredients you can make this delicious ume syrup!
Prep Time20 minutes
Soaking Time7 days
Total Time7 days 20 minutes
Course Drinks
Cuisine Japanese
Servings 600 ml
Prep Time: 20 minutes
Soaking Time: 7 days
Total Time: 7 days 20 minutes
Course: Drinks
Cuisine: Japanese
Servings: 600 ml

Equipment

Ingredients 
 

  • 500 g Japanese plums (ume) (ume) before freezing
  • 500 g rock sugar (korizato)

Equipment

Instructions 

Preparing the plums

  • Wash your hands thoroughly and then wash 500 g Japanese plums (ume) with warm water. 
    Washing Japanese ume plums
  • Next, take a few clean tea towels. Use one tea towel to dry the plums and one or two to lay them out.
    Drying Japanese ume plums
  • While drying the plums, remove the stems with a cocktail stick. (If they're left in, the syrup can become bitter.) 
    Picking stems out of plums
  • Once all of your plums are dry and destemmed, place them in a ziplock bag or sealable container and store them in the freezer for at least 24 hours. 
    Ume drying on a clean towel

Making the Syrup

  • Sterilize the jar by filling it with boiling water and letting it sit for a few minutes. After a few minutes, pour the liquid out. (Use protective gloves to hold the jar as the glass will be very hot.)
    Sterilizing a jar with boiling water
  • Place the jar on a clean drying rack and allow to air dry. (If you're impatient, wipe with a paper towel blotted with some alcohol.)
    Air drying a sterilized jar
  • Measure out 500 g rock sugar. Place a layer of frozen ume at the bottom of the jar, then top them with a layer of the rock sugar.
    A layer of ume plums
  • Continue to add layers of plums and sugar until the glass is full or you've used up all the plums and sugar. Seal the lid tightly and then store in a cool dark place. (Cupboards or basements are perfect.)
    Make sure to tilt the jar every day to move the sugar and plums around. 
    Ume and rock candy layered up in a jar
  • The ume syrup will be ready in 7-10 days.
    ume syrup with frozen plums
  • Enjoy in a drink (mix 1 part syrup with 4 parts water/soda) or pour over shaved ice, yogurt, etc.
    A glass of ume juice with syrup in the background
  • After 3 weeks, remove the ume.
    TIP: If your syrup still has lumps of sugar, transfer it to a pan and heat it on the stove on a low heat until completely dissolved. You can then transfer it to a smaller sterilized jar.
    Store in a cool dark place for up to 3 months, or up to 1 year in the fridge!

Notes

Do not defrost the ume before use, place them in the jar while they're still frozen.
Make sure to tilt the jar every day to move the sugar and Japanese plums around. I recommend setting a reminder so you don't forget!
After 2-4 weeks remove the ume from the jar.