Homemade plum syrup
Making Plum syrup
7〜10日で出来上がり。
出来上がった後は、長期保存するために、
梅とシロップを分けた後、シロップを火にかけて10分ほど煮るそうです。
楽しみ〜
---------
Some of Japanese people use plum to make Umeboshi, Plum sake, Plum syrup.
For Japanese, plum has been one of the essential food to have citric acid, though today, lemon or something else came and became the substitution of it.
Of course, we still love the plum!
This is the recipe for making plum syrup.
*Plum 2kg
*Sugar 1.5~2kg (Use the maximum if you like sweeter one)
*Sterlile jar (4L)
1.Wash plum and remove their hull.
2.Freeze them fore more than 24 hours.
3.Put the plum and sugar one after the other until the top. (see the photo1 of the above)
4.Then put some plastic top to prevent the contents exposed to the air.
5.Close the rid and wait 7 to 10 days until it is totally melt down.
Sometimes, stir it by swinging the bottle to easily get mixed.
6. To preserve the syrup for a long time, separate plum and syrup, boil the syrup for 10 to 15 minutes to be sterile.
Drinking with water or cider by diluting 3 times to 4 times, putting it on the shaved ice, various ways to fun. Enjoy!
というわけで自分で作ってみました。
セラーメイトと言うメーカーのガラス瓶がオシャレだったので購入。
梅は青山ファーマーズマーケットで和歌山から来ていた農家さんから購入。
梅2kg、上白糖1kg、てんさい糖750gを用意して、作りました。
梅は洗って、ヘタを取って冷凍。(24時間以上眠らせるらしい)
後日、梅、砂糖、梅、砂糖といった形で積み上げていきます。
1kgに対し砂糖1kgは甘め、700gは甘さ控えめとのことでした。
容量の問題で砂糖が余ったので家のはやや甘さ控えめです。。
こんな 感じになりました。(photo1)
梅が溶け始めると砂糖が水分を吸収しドンドン溶けていきます。
4日後の途中経過。(photo2)
出来上がった後は、長期保存するために、
梅とシロップを分けた後、シロップを火にかけて10分ほど煮るそうです。
楽しみ〜
---------
Some of Japanese people use plum to make Umeboshi, Plum sake, Plum syrup.
For Japanese, plum has been one of the essential food to have citric acid, though today, lemon or something else came and became the substitution of it.
Of course, we still love the plum!
This is the recipe for making plum syrup.
*Plum 2kg
*Sugar 1.5~2kg (Use the maximum if you like sweeter one)
*Sterlile jar (4L)
1.Wash plum and remove their hull.
2.Freeze them fore more than 24 hours.
3.Put the plum and sugar one after the other until the top. (see the photo1 of the above)
4.Then put some plastic top to prevent the contents exposed to the air.
5.Close the rid and wait 7 to 10 days until it is totally melt down.
Sometimes, stir it by swinging the bottle to easily get mixed.
6. To preserve the syrup for a long time, separate plum and syrup, boil the syrup for 10 to 15 minutes to be sterile.
Drinking with water or cider by diluting 3 times to 4 times, putting it on the shaved ice, various ways to fun. Enjoy!
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