Green Ume Plums and Rock Sugar (Jun 3rd, 2016)
Guys, I have a confession.
1. I forgot to post about my ume plum juice project 2016 when I started it in June.
2. It was NOT a total failure -- at least -- but not a great success, either.
So, let me give you more details.
On June 3rd, I sterilized the jars and lids in boiling water for more than 10 minutes. I had kept the green ume plums in the freezer overnight. I bought a new bag of rock sugar instead of using the leftover from the year before. So, in a nutshell, I WAS ALL READY for a success. I pictured myself having a sip of nice, refreshing ume juice on a hot and humid day at the end of July.
But, oh well. It was already quite hot in early July, and I was lazy to put them in the fridge. Actually I thought about it but reluctant to do so because the rock sugar was not melted completely then. And when I took a look at the jars four days ago, my ume juice was covered with white foam and probably white mold. AHHHHHHHH!! Fermentation! Oh NO!
The good thing is that, thanks to several kind bloggers, now I know how to save the juice when this happens. According to their blogs, if you remove the plums and the foam and cook the juice (syrup?) at about 70 degrees C for about 10 minutes, it will be still drinkable, UNLESS it developed green or brown mold.
So, that's what I did yesterday.
Ume Plum Juice -- or Syrup, Being Heated
After heating it for more than 10 minutes, I cooled it, poured it in two bottles and put them in the fridge.
The taste? No, I haven't tasted it yet. I'll probably give it a try in a few days, and I'm not too optimistic about the taste, to be honest. With the mold and being heated like this, the real refreshing ume flavor must be lost. I'm just happy that I didn't waste 1 kg of ume plums and 1 kg of rock sugar. That's about it.
Oh well. ;P