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Plum candy is a hugely popular treat in China. But what if you don't have an Asian supermarket nearby? How can you get your hands on some plum candy?
The answer is simple: make it yourself!
You might also want to know: What is Chinese plum candy?
I find this plum candy recipe delightful. It's a perfect blend of sour and sweet, great for aiding digestion and can be enjoyed as a snack or used in dishes (like plum bean or plum pork ribs). This year, I've decided to put together this recipe, hoping it can serve as a reference for everyone.
It's worth noting that without specific equipment, it's unlikely you'll achieve the completely dried-out state of packaged plum candy at home.
So, let's get started!
1. Ingredients
Ingredients | Amount |
Plums | 2.5Kg |
Sugar | 1.25Kg |
Salt | 500g |
Water | Fill the container |
If you want to make less plum candy, you need to proportionally reduce the amount of the raw materials mentioned above, as well as the amount in the following steps. For example, if you initially only used 500g (1/5 of 2.5Kg) of green plums, then the sugar you need is 250g and the salt is 100g.
2. Step
1
Try to choose greener plums with intact skin, wash the green plums, remove the stems, and then dry them.
2
Put the green plums into a clean container, and pour in 1 catty of salt.
3
Gently rub the green plums (this requires patience), rub each one first, then continue to rub after an hour or two, then you can coat it with salt, you have to let each green plum be coated with salt.
4
After about 10 hours of standing, the salt will completely dissolve and some water will seep out. Pour out the seeped water.
5
Pour cool boiled water into the container (it must be thoroughly cooled), let the light salt water soak the green plums, and let it soak in a cool place for 2 days.
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6
Remove the green plums, drain the water, and place them under the sun for 2 days. If the sun is not very bright or it is cloudy, you can sun them for an additional 2-3 days, until the skin is wrinkled.
7
The skin is sun-dried and wrinkled, the surface is somewhat fluffy, the greenness is gradually fading, and it has a natural fruity fragrance when smelled, making one's mouth water at this moment!
8
Prepare a sterilized glass bottle, it must be oil-free and water-free, then layer the green plums and white sugar, 2.5Kg of green plums dried to about 875g, add 1.25Kg of white sugar.
9
Two days later, the sugar gradually melts, the plums float up, and the juice becomes clear.
10
Shake the bottle for the first few days to allow the sugar to dissolve evenly, then place it in a cool dry place, patiently wait for three months, and you can enjoy the delicious preserved plums!
3. Tips
- The amount of sugar can be added according to personal preference. I personally think that the ratio of green plum to sugar of 1:0.7 is more appropriate.
- After the green plums are ready, they can be dried for easy carrying or gifting.
- Don't pour out the green plum juice that seeps out of the bottle, you can drink it with water or use it for cooking, it tastes great. Of course, it also has an important function, it is a good remedy for bloating.
- Some people say that after pickling for a few days, small bubbles will appear. The reason should be that the umeboshi was not dried in the sun during the sunny days. If the weather is not good, you can dry for a few more days, or use artificial methods to bake (such as using a small sun lamp). Some chefs have tried using an oven to bake at a low temperature and the results are good. In addition, the glass bottle for storing the umeboshi must be sterilized to ensure it is oil-free and water-free.