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Syrup (plum syrup)｜coris cooking's recipe transcription

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coris cooking

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Ingredients

Plum : Nine
氷砂糖 : 約400g

Time required

30minutes

Procedure

1) prepare plums 00:33
Put the plums in a bowl, wash them lightly with water, and wipe them dry with kitchen paper.
Use two bamboo skewers to poke many holes all over the surface of the thighs.
2) 漬ける 01:36
保存瓶に1と氷砂糖を交互に入れる。
涼しい常温で、3～4日置く。
3) 加熱する 03:20
氷砂糖が溶けたらザルにあけ、ザルをシロップから引きあげて割りばしなどを支えにして約3時間置きシロップをきる。シロップが落ちなくなったらシロップを鍋に移して弱めの中火にかけ、アクを丁寧にすくながら加熱し、沸騰したら火を止める。
保存瓶に入れて冷ましたら完成。

Point

・In the video, the quantity for two 600ml storage bottles is introduced.
・Wash the storage bottle in advance, sterilize it by boiling, and dry it.
・In the video, bright red ripe plums are used.
・By making a lot of holes in the plums, it will be easier for the juice to come out and the rock sugar to dissolve.
・While pickling, move the jar up and down 2-3 times a day (every 2 hours on the first day) to prevent damage to the plums, make it easier for the juice to come out, and help dissolve the crystal sugar.
Stop the fermentation by boiling the syrup.
・It is recommended that you put the pickled plums in a zip bag, remove the air, freeze, and spread it on bread or as a topping for desserts.
・Can be stored in the refrigerator for a long time.
・Syrup can be diluted with carbonic acid, used for dessert sauce, shaved ice sauce, etc.
・The required time does not include time to soak, time to cut the syrup, and time to cool.