I make this umeshu every year.I make it not so sweet, the way my family likes it.This is delicious made with 1 kg of ume plums, but I add a bit more for depth of flavor.If you don't have an alcohol sprayer, after sterilizing the jar in boiling water and drying it completely, put 10 ml of the distilled alcohol in the jar and shake it around. Discard the alcohol. Recipe by Hawaiantomato

Umeshu is fun drink to make you own and share with your loved ones!

By chance, I found some young plums, so I decided to make umeshu.Pat dry the plums and container before use. Recipe by MatM

I make jam to use up my plums leftover from making umeshu.It's easy to make and it's packed with plenty of umeshu flavor.For this recipe I used our family's umeshu, using plums from a 3-year-vintage batch.In Step 2, they can be roughly chopped as shown. They will soften and become syrupy once heated.In Step 5, if you overcook the jam, it will harden when it cools, so be careful.The alcohol will remain after cooking, so this is not to be served to children. Recipe by Hawaiantomato

This is the recipe passed down from my mother. She makes it every year when plums are in season.If you steep the plums in brandy, it'll bring out the fragrance and flavor of the brandy. It's fine also with a neutral liquor like white liquor. If using white liquor, the ingredient amounts are the same!! Recipe by U-ra

I had leftover plums from homemade umeshu, so I added it into a pound cake. Similar with brandy soaked pound cakes, pouring umeshu over the finished cake made it fragrant.If you coat the chopped plums with flour in Step 4, the pieces won't sink to the bottom. In our oven, I baked for 40 minutes at 340°F/170°C, but adjust the temperature and baking time to your oven. For 18 x 8 x 6 cm [7.1 x 3.1 x 2.4 in] cake. Recipe by Usagi no Cima

I had some leftover plums from umeshu that I didn't know what to do with, so I added them into cassata. It tasted even better than I expected, so I uploaded the recipe. I love cassata, but I'm not crazy about dried fruits, so I like this recipe better.Freeze until the plums are slightly frozen, but soft. If you want to retain the texture of the plums, cut them bigger.You don't need to chop the nuts finely, since you'll be slicing the cassata when serving.Another liquor can be used instead of umeshu. Recipe by 苺doroppu

I wanted to make a drinking appetizer that would go well with umeshu and would be perfect for summer. After many attempts, I came up with this. The subtle flavor of the umeshu really makes this a refreshing and elegant snack.It tastes best if chilled very well before serving.The key to making a beautifully set jelly: Fill the ring mold first with the solid ingredients, and chill them well without freezing them. If you wait until the jelly liquid has thickened before pouring it into the mold, you won't fail.If you don't have a ring mold, you can make the jelly separately, crush it into pieces, mix with the other ingredients and serve.(See Step 9.) Recipe by vegeful

Our family has dessert regularly, but we don't drink regularly.Since I thought it would be nice to have a handy way of enjoying umeshu, I decided to make it into a jello.I used an umeshu that's not too sweet--but as sweet as the average umeshu.Adjust the amount of sugar depending on the sweetness of your umeshu.Since this jello is low in sugar, add 1 more tablespoon sugar for those who prefer a sweeter taste. Recipe by Suterutomichiru

Plums are ripe. We left our Santa Rosa plums on the tree till they fall off in the blankets we put under the tree. Then they are perfectly sweet and ripe to make plum wine.We make plum wine from the whole fruits. We mash the whole plums, ferment the plum juice, syphon off the fermented juice, discard the pits and skins.This Amish plum wine making recipe is excellent for beginners. No tools needed. 12% to 15% alcohol. This wine will be ready next year June/July when you make next year’s plum wine.#CA2025

There are many ways to make ume plum jam, such as adding the sugar at the start and simmering the whole plums but if you do that, you may throw out some of the sugar with the stones, and it also makes it harder to pass the jam through a sieve. If you use this method, I think you only need to cook the jam for the minimum amount of time, and you'll also only add the minimal amount of sugar. I simmered the jam 500 g at a time in an enameled pan. This cuts down on the overall cooking time, and I had jam in two colors, which made me happy.Change the water 3 to 4 times for hard green plums, and 2 to 3 times for ripe plums, and they will become tender. Don't bring the water to a boil to prevent the plum skins from ripping. Add 70 to 80% of the weight of the plums in sugar. I think it's best to add more than 350g of sugar for every 500g of green plums. This jam becomes quite stiff when cold. When it changes color after 15 minutes of simmering and becomes thick and limpid, try dropping some of the jam in cold water. If it stiffens up it's done. Recipe by commeline

#5ingPlums are all around the corner these days, so what better would it be to get refreshed and rejuvenated by enjoying a glass of chilled Plum Mocktail this summer.