Ume Plum Syrup

With hot summer days in full force, it’s time for refreshing chilled soda made from ume plum syrup! Summer in Japan comes with the seasonal tradition of ume shigoto, or “plum work.” This annual ritual involves preserving fresh plums (green ume) in different ways to make things like umeshu (plum wine), umeboshi (pickled plum), and this ume syrup. This simple recipe creates a delicious syrup with minimal effort to use in drinks, desserts, and more!  

What is Ume Plum Syrup?

Ume or plum syrup is a type of Japanese syrup made from fresh green ume plums. The unripe plums are layered with rock sugar to draw out the flavors of ripe plums and create a sweet, tart, and floral syrup. It’s typically made in late May to June, during the brief ume harvest season. I love the ume shigoto (“plum work”) season in Japan because to me it’s very relaxing and fun to embrace the tradition and enjoy the feeling of summer. 

This homemade simple syrup takes some time but is very simple to make. Once it’s ready it can be used in several different ways.

Why Make Ume Syrup?

Ume syrup captures the bright, tangy essence of Japanese plums without any complex steps. Its sweet and sour flavor makes it very refreshing so it’s ideal for mixing in iced water and soda or even for desserts and snacks. Unlike umeshu (plum wine), this syrup is alcohol-free so everyone, including kids, can enjoy it!

This easy plum syrup recipe requires just a few simple ingredients and basic tools.

Ingredients

Tools

• Large clean jar : A glass jar with an airtight lid, sterilized and completely dry, is essential for proper syrup formation and to avoid spoilage.
• Toothpick : For removing the small stems from the plums—this helps reduce bitterness and improves the syrup’s clarity.
• Scale : To measure the plums and sugar accurately in equal weight.

Step-by-Step Instructions

This recipe takes time but it’s easy to make with just a few simple steps!

1. Soaking Ume plums : Wash and soak the ume plums in a bowl of water for about an hour in order to remove astringency.
2. Drain and remove stems : drain and remove the stems using a tooth pick, or a bamboo skewer. Remove any moisture on the plums using a paper towel.
3. Layer plums and sugar in sterilized jar : Spray food-safe disinfectant such as “Pastauriser77” or use a sterilised glass jar.
4. Layer equal weight of plums and sugar alternately.
5. Seal and store in a cool, dark place.
6. Wait and observe (3-4 weeks), gently shake daily
7. Strain and bottle the syrup once sugar dissolves and liquid collects

How to Use Plum Syrup

Ume syrup can bring a burst of sweet-tart flavor to a variety of dishes and drinks. Here are some recommendations:

Beverages :

• The most popular and easiest way to use ume syrup is for ume soda. Simply mix the syrup with cold water or sparkling water over ice for a refreshing summer drink. 
• It also makes an excellent base for cocktails or mocktails, because it adds depth and a subtle floral tanginess. 
• Mix it with lemon juice to make a plum lemonade.

Sweets :

• drizzle it over shaved ice (kakigōri) for a traditional Japanese treat
• drizzle over yogurt or overnight oats for a bright, fruity twist to breakfast. 
• Make ume jelly. For ume jelly, the syrup is mixed with water and softened gelatin, then chilled until set. It’s light and refreshing with the floral zest of ume. You can also add whole syrup-soaked plums for extra texture and visual appeal. 
• Make ume compote. Gentle simmer the syrup with fresh or preserved ume plums to allow the fruit to absorb the sweetness while softening slightly. Serve it over yogurt or ice cream (vanilla ice cream or some kind of citrus sorbet would be nice)
• Drizzle over pancakes or waffles to add a unique flavour to a classic treat.
• Use it as a glaze for cakes 
• It could also be used in savory dishes like as a salad dressing or a marinade for meats (especially chicken or pork).

Storing Plum Syrup

Ume syrup can last 6 months to 1 year if stored properly in the fridge. Keep the syrup in the refrigerator, especially if using less sugar or if unsure about full sterilization. This helps prevent fermentation or mold.

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