Ume Plums — Four Recipes

Ume plums (also known as Prunus mume, Japanese apricot, and Chinese plum) are popular in Korea, Japan and China.  Even the bright red one (above) had a good dose of the puckery tart/sour flavor this fruit is known to possess.  Here are some recipes to use this interesting fruit.  I think I’ll start with one batch of ume jam and one bottle of umeshu

Ume Jam
(recipe adapted from BeyondBoulder)

900 grams ume
700-900 grams sugar
water, approximately 2 cups

First, remove every bit of the stem from each plum.  Then, soak from 4 hours to overnight. In a large pot, bring water, sugar and plums to a boil.  Then, reduce to a simmer and cook until the desired consistency is reached.  Remove pits when the flesh is tender enough to release them.  (If canning, follow proper canning procedures.)

Umeshu
(adapted from Blue Lotus)

2 to 2 1/2 lbs green (unripe) ume plums
1 1/2 to 2 lbs rock sugar
7-8 cups shochu, high quality vodka or brandy

Remove all stems from the plums.  Wash them well.  Poke several holes in each plum.  Then, layer plums and sugar in a large glass jar.  Cover with shochu or vodka.  Let mixture sit in cool, dark place for 2-3 months. (Or, up to one year)

Korean Green Plum Liqueur
(Maesil Ju)
(adapted from Homebrew Korea)

2 1/2 cups brown sugar or brown rock sugar
1 cup tupelo honey
3 cups green plums, washed with stems removed
2 small bottles of soju or one bottle of brandy

Combine all ingredients in a large glass jar.  And, set in a cool, dark place for 2-3 months, or longer.

Ume Miso
(adapted from Obachan’s Kitchen)

1 part ume
1 part sugar
1 part miso

Some recipes call for layering plums, sugar and miso.  Then, stirring on a daily basis.  Others suggest cooking the mixture, then bottling and stirring on a daily basis until the pits can be extracted.