Korean Green Plum Syrup (Maesil-cheong)
A traditional Korean syrup made from green plums (maesil) and sugar. Naturally sweet, tangy, and rich in health benefits, this homemade syrup is perfect for summer drinks, tea, or as a flavorful sweetener.
Equipment
- 1 glass jar 3L
- 2 glass jar 930ml for storage
- 1 skewer
- paper towel
- 1 kitchen knife
- 1 strainer ladle
Ingredients
- 1 kg green plums maesil, unripe and firm
- 1 kg sugar brown sugar is recommended
Instructions
- Wash the green plums: Rinse thoroughly to remove any dirt or residue.1 kg green plums
- Remove stems: Use a toothpick or skewer to remove the stems from each plum.
- Dry completely: Pat dry with a clean kitchen towel. Moisture increases the risk of mold.
- Cut the plums: Make 3–4 shallow cuts around each plum to help the juice release more quickly and evenly.
- Layer sugar and plums: In a sterilized, dry glass jar, add a layer of brown sugar, then a layer of plums. Repeat until the jar is full, ending with a sugar layer on top.1 kg sugar
- Seal and store: Seal the jar and store it in a cool, dark place, away from direct sunlight.
- Stir regularly: Check the jar daily or every 2–3 days until the sugar has completely dissolved. Gently stir with a wooden or silicone utensil (avoid metal!) or tilt the jar to keep the plums coated with sugar. Dissolving the sugar thoroughly early on is important to prevent spoilage.
- Steeping for 90–100 days: Syrup may begin to form within a few days. Continue steeping for about 90–100 days for full flavor development.
- Strain and bottle: Once fully extracted, strain the syrup into clean bottles or jars. Discard or reuse the leftover plums if desired.
Notes
Tips:
- Use only firm, unripe green plums (usually available May–June).
- Make sure all tools and jars are sterilized and dry to prevent mold.
- If mold appears, discard the batch and try again — cleanliness is key!
- For easier stem removal, press a skewer into the edge of the stem and lift straight up.
Important!
- Avoid metal tools — the acidity of green plums can react with metal, which may affect the flavor and even damage your utensils.
- Use wood, silicone, or plastic utensils for safe and clean steeping.
- If you must use metal, wash it thoroughly right after use to prevent corrosion or off flavors.