Easy Homemade Plum Syrup (Maesilcheong)
Easy Homemade Plum Syrup (Maesilcheong)
Effortlessly Make Perfect Plum Syrup with an Altoran Recipe!
This versatile plum syrup is a summer staple, perfect for making ahead and using year-round. It’s wonderful for sweetening dishes naturally and also makes a refreshing, delicious drink when mixed with water. (Referencing Altoran recipe)
Ingredients- 3kg Green Plums
- 1.5kg White Sugar
- 1.5kg Oligosaccharide
Cooking Instructions
Step 1
First, here’s a tip for selecting the best green plums for your syrup: Choose plums that fit about 3 per hand when you hold them. This size typically indicates fewer seeds and more flesh, ideal for a flavorful plum syrup. Prepare your plums with this in mind.
Step 2
Thoroughly wash the plums and ensure they are completely dry. Next, carefully remove the stem from each plum. This step is crucial for achieving a clean and pure taste in your syrup.
Step 3
If a plum’s stem is deeply embedded and difficult to remove, a toothpick can be a very handy tool. Use it to gently pry out the stem. Meticulously removing all stems will help prevent any bitterness in the final syrup.
Step 4
Place the prepared plums into a clean glass jar. Pour in all the oligosaccharide and gently roll the jar to coat the plums. This ensures the plums are evenly covered, and the oligosaccharide contributes a smooth, not overly sticky, sweetness.
Step 5
After coating the plums with oligosaccharide, add all the white sugar on top. Make sure the sugar completely covers the plums. This sugar layer will help preserve the freshness of the plums and aid in the fermentation process.
Step 6
Instead of sealing the jar tightly with a lid, cover the opening with a piece of breathable cloth (like cotton fabric or traditional Korean paper ‘changhoji’) and secure it firmly with a rubber band. This allows fermentation gases to escape while preventing contaminants from entering, ensuring hygienic fermentation.
Step 7
Once prepared, store the plum jar in a cool, shaded place, away from direct sunlight, for at least one year to mature. With time, the deep flavor and aroma of the plums will infuse into the syrup, creating a delicious and rich plum essence. After a year, strain out the solids and use the flavorful liquid.
