Plums are probably the most special fruit in early summer, right?
No one would want to eat it straight away. It is sour and astringent. One bite and you’ll wonder about life!
But if you are willing to give it some time, it can return infinite softness and sweetness, and bring a fresh and pleasant smell to the air.
In early May, we did a lot of experiments on time and plums. Every result was different, but very beautiful.
Two weeks: make a bottle of sweet plum juice
Three to four days: make a bottle of plum jam
Two hours: Boil a jar of plum jam
For the patient, you can make the best plum wine with us in the first half of the year!
You can make it right away: a few dishes with plum laurel
In just two weeks
Harvest a jar of fairy honeydew
Plum wine takes at least six months, but with plum dew, you only need two weeks.
After two weeks, you can make a jar of sweet and sour honeydew. When you open the jar, the fresh plum aroma will jump in the air.
In the summer, add a little to bubble water, a little to salads, a little to stews. It’s so sweet and cheerful
Fresh plums and rock sugar are weighed in a 1:1 weight ratio.
Whether you are making plum juice or plum wine, the pre-processing process for plums is the same.
Step 1: First, we pick out all the unfit plums and get them out!
We have to make sure that every single plum is flawless. We can’t pull the stems one step at a time, kill the greens, and then dry them in the air.
To pick plums, you need to give them a stalk. Do not be careless. If you take the plums directly to make wine, the presence of the stems will make the whole bottle of wine harsh and hard to swallow.
In fact, removing the stems is easy. Prepare a toothpick. Gently dig down and work your way up. It’s light and neat, and the vertebral roots can be cleaned up.
The second step is to kill the greens. Let the de-stemmed green plums roll around in the salt pile and take a salt bath with your hands. This will remove the fine hairs on the surface of the plum and reduce the astringent taste of the plum. The final plum wine is soft in the mouth.
White and green snow is beautiful
Dried and rinsed green plums can be left in a ventilated area for a day. The fastest way is to dry the plums with kitchen paper and let them air dry on the paper for two hours.
Also, don’t forget to sterilize the jars: boil them in boiling water for 1-3 minutes, remove and wipe off any traces of water. In addition to boiling water, you can also sterilize them in the oven.
Place the oven at 110°C for 15-30 minutes. Remember to use it after it has cooled
If the wine container has a rubber mat, remove the mat and place it in the oven to heat. Rubber mats can be sterilized with boiling water.
One layer of green plums, one layer of rock sugar, one layer of green plums. Spread like this.
A random photo is a cool crystal summer wallpaper.
Put it in a cool place and wait for it to ripen. Remove the plum dew from time to time each day and shake it a few times to speed up the melting of the sugar.
It’s time to exercise your arms every day!
Want to get it done? (?) Do you want to do it right?
Compared to the static plum wine, the plum dew changes in an interesting way. The liquid at the bottom of the bottle gradually became more and more liquid, the icing sugar gradually melted, and the plum shrunk little by little, as if we were witnessing a wonderful chemical reaction.
After about two weeks, all the icing sugar at the bottom of the bottle melted, which meant that our plum dew was ready.
The brewed plum dew reflects a pale, hazy yellow color. After separating the plums, they can be refrigerated separately. This summer flavor will last all year.
You can use your own plum juice as a natural syrup.
My favorite is to soak it in water, scoop a few spoonfuls of plum dew, mix it with soda water, and top it with ice. The plum flavor is fully integrated into the iced syrup, which is naturally sweet and refreshing. This cold bubble drink is also lively and refreshing.
I think summer is gentle when I hear the tinkling sound of ice.
Add a spoonful of this slightly sweet and refreshing black plum tea to your tea. It can also be used as a substitute for sugar and honey in desserts. You can also use it to make a plum-flavored sauce, usually for a cold dish or salad.
Tip.
If there are a lot of white bubbles in the bottle, you can strain the plum dew and heat it on low heat for 10 minutes, then let it cool down and continue to sour wash.
You can also make a plum sauce with brown sugar, it will have a different flavor.
Plum juice must be strained immediately after brewing, otherwise it will easily become moldy. Plums and plum juice should be stored separately.
Make a jar of sweet and sour plum sauce
How did you strain the plums?
You can use preserved soy sauce. This is not a waste at all. The combination of sour plums and soy sauce will give a different flavor. It can be used in cooking or in salads.
Prepare a small, clean, empty jar. Throw the plums out and pour them out. Just a little in front of the plums! Put it in the refrigerator and keep it sealed~
You can usually taste it after three to four days of pickling. It will taste better after a month. The flavor of the sugar-cured plums will fully penetrate into the soy sauce and burst from the tongue with a very high
fresh sweetness from the tongue. Bring me a pickled egg or something. Delicious.
It is only recommended to use plum jam with plum wine, as the alcoholic taste of plums in plum wine is very strong and can upset the balance of sweetness and fresh oleic acidity in plum juice.
Cook a jar of jam so delicious that you can forget the heat
The leftover plums are soft and suitable for jam.
It tasted like a plum, which was fascinating. We put the bread and cream cheese together on a whim. The sweet and sour plum flavor complemented the cream cheese. Oriental preserves and Western cheeses can go together like this.
It’s amazing how sweet and sour, with a light and strong milk flavor.
Raw material preparation.
Boil the plums in cold water. The amount of water is just less than the plum. It is round and puffy.
Take it out and let it cool. Remove the core of the plum and chop the flesh of the plum.
Add a little water to the plum pulp and keep the heat low, stirring constantly as it cooks, adding the sugar after stirring well and cooking for 10-20 minutes.
Remember to pour the lemon juice before serving to balance and soften the flavor.
In addition to spreading bread, Chaoshan locals also use steamed fish with plum sauce. The sweet and sour plum sauce with the tender eel is fresh and oily. It’s too good to eat!
Willing to wait six months
The best plum wine recipe to share with you
If you have enough patience, we suggest you brew a pot of plum wine.
The melon and fruit aromas of the sake pair naturally with the high acidity of the green plums. The rice aroma brings out a soft sweetness and the sake has a moderate thickness. This is the only one of the five cans we brewed last year 🙂
Last year, many of our readers followed us to brew and left a stirring message: Great! It was worth it. I’ve never had such a fresh plum wine outside. You see, it’s always worth the time to wait~
