How to Make Ume Syrup and Choose the Right Sugar

What is ume syrup

Ume syrup is a sweet syrup made by combining green plums with sugar and steeping them to extract the plum essence. A beloved summer tradition in Japan, it's mixed with water or sparkling water for a refreshing drink with a gentle balance of tartness and sweetness.

For HCMC residents, it's simple to make and perfect for the year-round heat. This article covers the basic method and how sugar choice affects the result.

Basic ingredients

You only need a few simple ingredients.

• Green plums (ume): 1kg (firm, unblemished)
• Sugar: 1kg (1:1 ratio with plums)
• Glass jar: 3-4 liter, sealable

The 1:1 plum-to-sugar ratio is standard. Reduce sugar to 800g for less sweetness, but too little means insufficient extraction and risk of fermentation.

Sugar types and their effects

Sugar type affects the flavor and appearance of the syrup.

Rock sugar (hyouzatou)

Most popular choice. Dissolves slowly for gradual extraction, producing clear syrup with clean flavor. Recommended for beginners.

Fine white sugar (jouhakutou)

Most common household sugar in Japan. Dissolves quickly for faster extraction but higher fermentation risk. Shake the jar frequently.

Raw cane sugar (kibi satou)

Retains minerals for a deep, rich sweetness. Syrup has a slight brown tint but fuller flavor.

Granulated sugar

Clean sweetness that lets the plum's natural tartness shine. Produces clear syrup like rock sugar.

Step-by-step method

Step 1: Sterilize the jar

Rinse with boiling water or wipe with food-grade alcohol (shochu). Dry completely. Bacteria cause fermentation and mold.

Step 2: Wash and prep the plums

Gently wash plums, soak in water 1-2 hours to remove bitterness. Pat completely dry and remove stems with a toothpick. Any moisture left causes fermentation.

Step 3: Freeze the plums (recommended)

Place washed plums in zip bags and freeze overnight. Freezing breaks cell walls, helping essence release faster. Especially useful in HCMC's heat to prevent fermentation.

Step 4: Layer plums and sugar

Spread sugar on the jar bottom, add plums, cover with sugar, repeat. End with a sugar layer on top.

Step 5: Store in a cool place

Keep away from direct sunlight. In HCMC, store in an air-conditioned room or refrigerator. Gently shake the jar 1-2 times daily to distribute sugar.

Step 6: When it's ready

When sugar fully dissolves and plums are wrinkled, it's done. About 10 days to 2 weeks. Remove plums and transfer syrup to a clean container.

Preventing fermentation

HCMC's hot, humid climate makes syrup prone to fermentation. Follow these tips.

• Dry plums thoroughly
• Sterilize jar carefully
• Freeze plums beforehand
• Store in AC room or refrigerator
• Shake jar daily to dissolve sugar faster

If tiny bubbles appear, fermentation has started. Pour syrup into a pot, heat on low, skim foam, cool and return to the jar.

Serving suggestions

The syrup is concentrated, so always dilute.

• With water: 1 part syrup to 3-4 parts water. Light and refreshing
• With soda: 1 part syrup to 3-4 parts sparkling water. Perfect for hot days
• With hot water: For cold weather or after long AC exposure
• On shaved ice: Pour directly for a luxurious treat
• Over yogurt: A breakfast dessert

Storage and shelf life

Syrup with plums removed keeps about 6 months refrigerated. For longer storage, heat-pasteurize (80°C for 15 minutes), cool, transfer to a clean jar, and refrigerate.

Enjoying ume syrup in HCMC

Ume syrup evokes Japanese summer and truly shines in HCMC's year-round heat. Ume soda is perfect for work breaks and as a kids' drink.

Green plum season in Japan is May-June. Farmi delivers Japanese ingredients to your door. When available, try making homemade ume syrup.

Download the Farmi app and check out ingredients for ume syrup.

Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by the editorial team before publication.