This recipe shows you how to easily make homemade plum syrup using green plums, which are in season from May to June. It's a simple method without pitting or freezing, and it covers everything from preparation to steeping and the aging process in detail. Enjoy a refreshing and fragrant juice!
Ingredients
Main Ingredients (For 3-4L preserving jar)
- 1kg Green Plums
Seasonings
- 1kg Rock Sugar
Steps
- Remove the stems from 1kg of green plums using a bamboo skewer.
- Wash the plums and drain them in a colander.
- Carefully pat the plums dry with a clean cloth. (This is the key!) It's good to wipe away any moisture or dirt from the hollows around the stems.
- In a sterilized preserving jar, layer the plums and 1kg of rock sugar alternately.
- Close the lid and place the preserving jar in a cool, dark place away from direct sunlight.
- From the second day onwards, tilt the jar 2-3 times daily to ensure the rock sugar spreads evenly.
- Stir daily until syrup has formed sufficiently.
- Once the syrup has increased enough to almost cover the plums (approximately 10 days), stop the stirring process. Leave it in a cool, dark place to further develop the plum flavor.
- After about 45 days, remove the plums. (This is the key!) Leaving them in longer may impart bitterness.
- Transfer the syrup to smaller jars and store in a cool, dark place or in the refrigerator. (This is the key!) Stored in the refrigerator, it can be enjoyed for about a year. If stored in a cool, dark place, aim to consume within 1-2 months.
- To drink, dilute the finished plum syrup with about 4 times the amount of water or sparkling water.
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