Ume Syrup from Green Plums

A great first ume project. Make it in May–June when green ume are in season.

Ingredients

• 1 kg green ume
• 1 kg rock sugar
• A storage jar (about 4 L), sterilised with boiling water or food-grade alcohol

Method

1. Wash the ume well and soak them in plenty of water for a while.
2. Dry them thoroughly and remove the stem ends with a bamboo skewer.
3. Layer ume and rock sugar in the jar, close it and keep in a cool, dark place.
4. Gently shake the jar once a day so the sugar coats everything.
5. When the sugar has dissolved (about 2–3 weeks), remove the ume.

To drink

Dilute the syrup 4–5 times with water or soda water.

Tips

• Bubbles mean it is starting to ferment: take the ume out early and heat the syrup.
• Keep the finished syrup in the fridge.

• Unripe green ume and their seeds contain natural toxins (cyanogenic compounds), so never eat them raw. Processing such as steeping or cooking is said to reduce them greatly (Ministry of Agriculture, Forestry and Fisheries, Japan).