Ripe Ume Syrup (Homemade Ume Nectar)
Make this ripe ume syrup by gently cooking ripe Japanese plums with sugar ntil the fruit softens into a pulpy syrupMixed with cold water or sparkling water, it becomes a refreshing homemade ume nectar with a mellow sweet-tart flavor.
Equipment
- Clean cloth or paper towels
- Knife
- Toothpick or bamboo skewer
- Enameled pot
- Spatula
- Glass or enameled storage container
Ingredients
- ripe ume plums Japanese plums, use as many as you have
- sugar 70% of the prepared ume's weight
Instructions
- Wash the ripe ume thoroughly to remove any dirt.ripe ume plums
- Drain well and pat completely dry.
- Remove the stem ends with a toothpick or bamboo skewer, then trim away any bruised or damaged spots.
- Weigh the prepared ume in an enameled pot. Add sugar equal to 70% of the fruit's weight and toss well. Let stand for 15–30 minutes until the sugar begins to dissolve.sugar
- Cook over very low heat, stirring constantly. As the fruit softens, gently mash the ume with a spatula.
- Once the flesh has separated from the pits, remove from the heat. When cool enough to handle, remove the pits.
- Transfer to a clean storage container, cover, and refrigerate.
- To serve, mix with cold water, hot water, or sparkling water.