Homemade Green Plum Syrup: A June Essential
Your June Project: The Easiest Green Plum Syrup Recipe
Perfect for soothing digestive discomfort, a warm or chilled glass of green plum syrup is a kitchen must-have! Make sure to prepare this delightful syrup before June ends. It’s a wonderful way to preserve the season’s best.
Ingredients- 5kg Green Plums (choose large, firm, and fresh ones)
- 5kg Sugar (white or brown, maintain a 1:1 ratio with plums)
- 1 Tbsp Vinegar (for washing plums)
Cooking Instructions
Step 1
When making green plum syrup, selecting fresh, large plums is key. Using high-quality plums will result in a richer flavor and aroma.
Step 2
The stems of the plums can impart a bitter taste, so it’s best to remove them. Instead of using a knife, a straw is an effective tool for cleanly removing stems without damaging the fruit. Insert the straw into the stem and twist gently to detach it.
Step 3
Discard all the removed plum stems. Removing them cleanly contributes to a smoother, more refined taste in your syrup.
Step 4
This step is for thoroughly cleaning the plums. Soaking them in water with a little vinegar helps to remove pesticides and surface impurities. The acidity of the vinegar aids in breaking down residue.
Step 5
After washing with the vinegar solution, rinse the plums once or twice more under running water. Place the rinsed plums in a colander to allow them to drain completely. It’s crucial to ensure the plums are thoroughly dry, as any remaining moisture can lead to spoilage. Let them air dry until all surface water has evaporated.
Step 6
The ideal ratio for green plum syrup is 1:1, meaning equal parts green plums and sugar. Since we have 5kg of plums, prepare 5kg of sugar as well. Sugar plays a vital role in drawing out moisture from the plums and facilitating fermentation.
Step 7
Layer the completely dried plums in a clean, large container. Ensure the container has been sterilized (e.g., by boiling) and is completely dry. Place a layer of plums, then a layer of sugar, and repeat this process, creating alternating layers. Finish by covering the top layer of plums entirely with sugar.
Step 8
Seal the container and store it at room temperature in a well-ventilated area. After about 3 days, stir the settled sugar at the bottom to help it dissolve. You can repeat this stirring process a few times over the next week to ensure even sugar dissolution and fermentation. Allow the mixture to ferment for approximately 100 days. After this period, remove the plum solids and store the concentrated green plum syrup for future use.
