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How Long Do Homemade Umeboshi, Umeshu and Ume Syrup Keep?
Umeboshi made with 20% salt keep for a long time and umeshu has no best-before date, but ume syrup lasts about a month in the fridge. Storage times and tips, based on information from Tanabe, Wakayama.
How long do homemade ume products keep? Here is a summary based on the Q&A of the Kishu Tanabe Ume Promotion Council.
At a glance
| Product | Keeps for | How to store |
|---|---|---|
| Umeboshi (about 20% salt) | A long time | Sealed container, kept from drying out |
| Umeboshi with salt soaked out | About 7 days | Fridge |
| Low-salt umeboshi | Eat soon | Fridge |
| Umeshu | No best-before date | Cool, dark place |
| Ume syrup | 1 month | Fridge |
| Ume syrup, heat-sterilised | 3 months | Fridge |
Umeboshi
Store finished umeboshi in a sealed jar or bag so they do not dry out. Keep the ume vinegar from pickling for cooking.
Umeshu
Umeshu is preserved in alcohol, so it has no best-before date and does not go mouldy. For ageing beyond a year, take the fruit out at about one year: see when umeshu is ready.
Ume syrup
When the sugar has dissolved, take out the fruit and keep the syrup in the fridge for about a month. For longer storage, heat it to 80°C or more in a non-aluminium pan, let it cool and refrigerate it in a clean bottle. If it ferments, see ume syrup fermenting.
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