How to Make Plum Syrup: A Step-by-Step Guide with Tips and Tricks

Plum syrup,also known as maesil-cheong in Korean, is a popular and versatile condiment made from green plums, sugar, and often, dates. It has a sweet and tart flavor with a unique tanginess that can be used in various drinks, desserts, and even savory dishes. Here's a comprehensive guide on how to make plum syrup with dates, along with helpful tips and tricks for a successful batch.

Ingredients:

• 10 kg (22 lbs) green plums
• 10 kg (22 lbs) granulated sugar
• 15 dates
• 2 glass jars (12 liters each)
• Cheesecloth
• Rubber bands

Instructions:

1. Prepare the Plums: Thoroughly wash the plums and pat them dry with a clean cloth. Remove the stems from the plums.
2. Prepare the Sugar: Cut the sugar blocks in half and let them sit for about a minute.
3. Assemble the Plum Syrup: In a clean and sterilized glass jar, add 5 kg (11 lbs) of plums. Sprinkle a layer of sugar over the plums, followed by 3 dates. Repeat this layering process until all the plums, sugar, and dates are used.
4. Seal and Store: Cut a piece of cheesecloth, wash it thoroughly, and dry it completely. Place the cheesecloth over the jar and secure it with a rubber band. Partially cover the jar with the lid and store it in a cool, dark place away from direct sunlight.

Tips:

• Use glass jars for storing plum syrup as they are more durable and less prone to breakage compared to plastic containers.
• Allow the plum syrup to age for at least one year after preparation to allow the flavors to meld and for the amygdalin, a potential toxin in plum seeds, to break down.
• If the plum syrup appears to be fermenting or developing mold, discard it immediately.
• To prevent crystallization, stir the plum syrup gently every few weeks, especially during the initial aging period.
• Once the plum syrup is ready, strain it through a fine-mesh sieve to remove the plum pulp and dates. Store the strained syrup in clean, airtight containers in the refrigerator.

Additional Notes:

• You can adjust the amount of sugar according to your taste preference. For a sweeter syrup, use more sugar; for a less sweet syrup, use less.
• Some people prefer to remove the plum pits before making the syrup. If you choose to do this, be sure to handle the pits with care as they contain amygdalin.
• You can also add other spices or flavorings to your plum syrup, such as ginger, cinnamon, or star anise.

Enjoy your homemade plum syrup! It's a delicious and versatile addition to your culinary creations.