Plum Syrup (梅シロップ / Ume shiroppu) is great on yogurt, diluted in water or soda water as its own drink, mixed into milk, and in many other ways the imagination lead. As for the plums you removed from the jar, you can eat them as is or make plum jam (Mince the plums, add them to an enamel pot, cover with water, and boil until soft. Add sugar [total weight equal to 40-50% of the weight of the plums] in several iterations and simmer until the mixture reaches the desired thickness.)

Plums (梅 / Ume)……300g
Rock sugar (氷砂糖 / Kōrizatō)……300g
Apple vinegar (りんご酢 / Ringo su)……30ml
Big-mouth jar (At least 900ml capacity)……1


【How to Make】
① Soak a small towel or paper towel in a small amount white liquor (not included in the ingredient list) and use it to wipe the inside of the jar you will use to store your plum syrup.
② Use a mixing bowl large enough to hold a generous amount of water and the plums. Fill the bowl with water, add the plums and rinse them gently under running water. Be careful not to damage them. Drain the water off and use a paper towel to dry the plums. Use a bamboo skewer or toothpick to remove the little round bit of material (narikuchi [なり口]) where the stem was attached. This will help to prevent the development of mold.
③ Add the plums and rock sugar to the jar in alternating layers, and then the pour in the apple vinegar. Vinegar will boost the longevity of your plum syrup.
④ Agitate the jar every day to mix the contents. Do this until the rock sugar dissolves. The mixture in the jar will begin to ferment, so loosen the lid every once in a while to let the gas escape.
⑤ After about a month, your plum syrup with have rounded out its flavors. At this point, you can remove the plums and store only the syrup in your refrigerator. It should keep for about a year.

Recipe Developed by: Machiko Tateno