Japanese Green Plum Recipe

Green plums: These are the star of the recipe, offering a tart and refreshing flavor.

Rock sugar: This type of sugar dissolves slowly, providing a gradual sweetness that complements the plums.

Shochu: A Japanese distilled spirit that helps to preserve the plums and infuse them with a rich, complex flavor.

When preparing green plums for this recipe, ensure they are thoroughly washed and dried to remove any impurities that could affect the flavor. Pricking the plums with a fork is crucial as it helps to release their juices more effectively, allowing the rock sugar and shochu to penetrate the fruit better. This process enhances the infusion, resulting in a richer and more balanced flavor profile.

• green plums - Substitute with apricots: Apricots have a similar tartness and texture when unripe, making them a good alternative for green plums in preserving recipes.

• green plums - Substitute with green apples: Green apples offer a comparable tart flavor and firm texture, which can mimic the characteristics of green plums in recipes.

• rock sugar - Substitute with granulated sugar: Granulated sugar can be used as a direct substitute for rock sugar, though it may dissolve more quickly and alter the texture slightly.

• rock sugar - Substitute with honey: Honey provides a natural sweetness and can be used in place of rock sugar, though it will add a distinct flavor and a more liquid consistency.

• shochu - Substitute with vodka: Vodka has a neutral flavor and similar alcohol content, making it a suitable substitute for shochu in infusions and preserving recipes.

• shochu - Substitute with white rum: White rum can be used as an alternative to shochu, offering a slightly sweeter and more aromatic profile.

• Ensure the green plums are completely submerged in the shochu and rock sugar mixture to prevent any mold growth.
• Store the sealed jar in a cool, dark place, such as a pantry or cellar, where the temperature remains consistently cool.
• Avoid placing the jar in direct sunlight or near heat sources, as fluctuations in temperature can affect the fermentation process.
• Check the jar periodically to ensure the plums remain submerged and there are no signs of spoilage.
• After the initial 6 months, taste the plum liqueur to see if it has reached your desired flavor. If not, you can let it age for up to a year for a more intense taste.
• Once the desired flavor is achieved, strain the liquid through a fine mesh sieve or cheesecloth to remove the plums and any sediment.
• Transfer the strained plum liqueur into clean, sterilized bottles for long-term storage.
• Store the bottled liqueur in a cool, dark place. It can be kept for several years, and the flavor will continue to develop over time.
• If you prefer to freeze the green plums before using them, place the washed and dried plums in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the plums to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Frozen plums can be stored for up to a year and used directly from the freezer when making the plum liqueur.
• When ready to use, there is no need to thaw the plums; simply follow the recipe instructions, pricking the frozen plums with a fork before layering them with rock sugar and shochu.

• Gently pour the Japanese green plum liqueur into a small saucepan.
• Heat over low heat, stirring occasionally, until it reaches your desired temperature. Avoid boiling to preserve the delicate flavors.
• Alternatively, pour the liqueur into a microwave-safe mug.
• Microwave on medium power in 30-second intervals, stirring between each interval, until warm.
• For a more aromatic experience, warm the liqueur in a double boiler to gently heat without direct contact with the flame.
• If you prefer a chilled version, serve the liqueur over ice or blend with crushed ice for a refreshing treat.

• Glass jar: A clean container to store the plums, sugar, and shochu mixture.

• Fork: Used to prick the plums to help release their juices.

• Measuring scale: To accurately measure the weight of the plums and rock sugar.

• Measuring jug: To measure the volume of shochu.

• Colander: For washing and draining the plums.

• Clean cloth: To dry the plums after washing.

• Sealable lid: To securely seal the glass jar and keep the contents airtight.

• Cool, dark storage area: A place to store the jar for the fermentation process.

Prepare ingredients in advance: Wash and dry the green plums the day before to save time on the day of preparation.

Use a fork with multiple prongs: This speeds up the process of pricking the plums to release their juices.

Pre-measure rock sugar: Have the rock sugar weighed and ready to go before you start layering.

Choose a wide-mouthed jar: It makes layering the plums and sugar easier and faster.

Label the jar: Mark the date on the jar so you don’t have to remember when you started the fermentation.