• Fresh green plums (ume)1 kg
• Rock sugar (or your preferred sugar)1 kg
• ★Vinegar (your choice of type)1 cup (200 ml)

1. 1

   Gently rinse the fresh green plums under running water to remove any dirt from the surface.

2. 2

   Place the washed plums in a colander and air-dry them naturally. If you're short on time, pat each plum dry carefully with a cloth.

3. 3

   Using a toothpick or bamboo skewer, gently remove the stems from each plum.

4. 4

   In a clean jar (about 4 liters), layer the 1 kg of plums and 1 kg of rock sugar alternately.

5. 5

   Pour in 200 ml of vinegar in a circular motion. Close the lid, then tilt and rotate the jar so the plums and sugar are thoroughly moistened with the vinegar.

6. 6

   If using white sugar instead of rock sugar, layer the plums and white sugar alternately, then add the vinegar at the end. Since the sugar tends to settle at the bottom, shake the jar well to coat the plums.

7. 7

   Store in a cool place. As the extract and syrup settle at the bottom, shake the jar every day to coat the plums with the liquid.

8. 8

   The extract will rise in about 10 days, but continue shaking the jar once daily until the plums become wrinkled, which takes about 3 weeks.

9. 9

   Once the plums are wrinkled, remove them from the jar, strain the liquid through a fine mesh, transfer to a clean storage jar, and refrigerate to complete.

Fresh plum syrup extracts more slowly than frozen plum syrup, but the final yield is similar. Fresh plums produce a mellow, rich flavor with a clear taste. Enjoy it diluted with water, soda, milk, shochu, shaved ice, or as a jelly.

• Calories65 kcal
• Protein0.2 g
• Fat0 g
• Carbs16 g
• Sodium0 g