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50minutes
青梅はヘタを取り除き、ボウルに入れて水洗いする。
水気を切ったら鍋に入れて青梅が完全に隠れるくらいの水(分量外)を入れる。
強火にかけ、沸騰直前になったら弱中火にして茹でるｚ。
青梅が浮いて、割れ目が出てきたら火を止める。
ざるにあけてお湯を切ってボウルに移す。
青梅が完全に浸かるくらいの水(分量外)を入れる。
途中で1～2回、新しい水に変えながら4時間～半日置いておく。
水気を切って鍋に入れる。
砂糖を加えて中火にかける。
焦げないようにヘラで鍋底からすくうように混ぜながら加熱する。
沸騰してきたら弱めの中火にする。
アクを取り除きながらとろみが出てくるまで煮る。
ざるにあけて濾す。
種の周りについた果肉は手で絞り取り、種を取り除く。
濾した果肉と種の周りから搾った果肉を混ぜ合わせる。
保存瓶に移して完成。
- Enough for one 600ml storage bottle.
- Leaving it for 4 hours to half a day will remove the bitterness and sourness.
- The boiled plums from step 2 are prone to crumbling, so when pouring water, be careful not to pour it directly onto the green plums.
- Use storage jars that have been sterilized by boiling.
・The required time does not include the time spent soaking in water.
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