Simple Plum Syrup Recipe That Lasts Without Spoiling

Prepare the Plums

Remove the stems from the plums, wash them thoroughly, and soak in lightly salted water for about 10 minutes. Rinse well and drain.

While waiting for the plums to dry, prepare a bowl of water by mixing 2-3 teaspoons of slaked lime. Stir well and let the lime settle at the bottom, then pour the clear lime water into another bowl. You can add more water, ensuring there is enough to submerge the plums during soaking.

Once the lime water is ready, start scoring the plums. This helps to remove the tartness and, when using lime water, keeps the plums firm.

You can make horizontal or vertical cuts around the plums. Ensure the cuts are even, not too shallow or too deep. Avoid overlapping the cuts or extending them to the top and bottom of the plums, as this may cause the plums to break apart during cooking or candying.

For aesthetically pleasing dried plums, score them in a seashell pattern, making horizontal cuts first, then turning the plum and making vertical cuts.

To make plum syrup, you can keep the skin on or peel it to reduce tartness. If you select ripe plums, the tartness from the skin will be minimal. If you plan to use the plums for candying, keep the skin on. For making jam, peeling is recommended.

Soak the plums in lime water for about 5-6 hours. Afterward, rinse them thoroughly and drain. It's essential to rinse well to prevent the plums from becoming bitter due to lime residue.

If you don't have slaked lime, you can substitute with thick rice water or mix rice flour with water for soaking. However, soak for only 2-3 hours, as rice water can ferment if left too long.

Soak the Plums in Sugar

Once the plums are drained, layer them in a bowl with sugar. Alternate layers of plums and sugar. The plum-to-sugar ratio should be 1:0.5. If you prefer a sweeter syrup, use a 1:1 ratio. For a less sweet syrup, reduce the sugar to a 1:0.25 ratio.

After adding the sugar, cover the bowl or container to keep out insects. Let the plums soak for 8-12 hours until the plums release their juice and the sugar gradually dissolves. You don’t need to wait for all the sugar to dissolve before cooking the syrup, as it will melt during cooking. Avoid soaking too long to prevent fermentation.

Cook the Plum Syrup

Transfer the plums and sugar syrup into a pot, adding a pinch of coarse salt and some thin slices of ginger for a richer, more fragrant syrup. Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer.

Simmer the plum syrup for about 30 minutes to allow the plums to release their sweetness. Cook until the plums turn a glossy reddish-brown and the syrup is clear.

Avoid stirring the syrup too much to prevent breaking the plums. Especially if you didn’t soak the plums in lime water, it’s crucial to minimize stirring. Instead of stirring, gently shake the pot to reposition the plums, preventing them from sticking to the bottom.

After simmering the syrup for about 30 minutes, turn off the heat. Strain the syrup into a separate bowl, let it cool, then pour it into jars. If you plan to make candied plums, reserve some syrup to coat the plums during the candying process.

Once cooled, store the syrup in jars with tight-fitting lids in a cool, dry place or in the refrigerator. Ensure that the jars are clean and thoroughly dried before filling them with syrup. This prevents spoilage and mold.

To serve, mix 2-3 tablespoons of plum syrup with water and ice for a refreshing drink.

Like mulberry syrup or preserved apricots, plum syrup offers various health benefits, such as lowering cholesterol, providing iron, and supporting heart health. However, due to its sugar content, adjust your intake to avoid consuming too much sugar, especially if you have diabetes.

Make Candied Plums

Before candying the plums, prepare some ginger. Divide the ginger into two parts: one part cut into thin strips and the other grated. Squeeze out the juice from the grated ginger, keeping only the pulp. Mix the two portions of ginger together.

Next, cook the candied plums over low heat. Add half of the prepared ginger to the pot. As with making syrup, avoid stirring the plums too much; occasionally shake the pot to redistribute the plums.

Cook until the plums become chewy and shriveled, and the syrup has almost evaporated. Squeeze half a lemon over the plums, gently shake the pot, and continue cooking until the syrup fully evaporates. Turn off the heat and let the plums cool slightly before placing them on a tray or rack to drain off the excess syrup. Avoid handling the candied plums while they are hot, as this may cause them to break apart.

Stir-fry the remaining ginger with 1-2 tablespoons of the plum syrup to reduce its pungency. This ginger will be sprinkled over the candied plums, enhancing their flavor and aroma.

After draining, dry the candied plums in the sun for 2-3 days until they become firm and leathery, which helps preserve them longer. Alternatively, you can use an oven or air fryer to dry the plums.

For air frying, set the temperature to 100°C (212°F) and dry each side for about 60 minutes. However, adjust the time and temperature according to your specific air fryer model.

Once the candied plums are fully dried, allow them to cool completely before placing them in jars. Store in a cool, dry place and enjoy as desired.