How to make plum liqueur. Japanese plum liqueur "Choya Umeshu"

You will need:
- 1 kg of ripe plums;
- 1 liter of vodka;
- 400 g of sugar;
- 100 ml of water;
- cinnamon stick.

Vanilla pod can be substituted for cinnamon if desired.

Wash the plums thoroughly, if necessary, cut off the damaged areas. Pierce each plum with a toothpick in several places. Put them in a container and pour so that it completely covers the fruit. Cover and leave for at least a month. After this time, strain through cheesecloth. Heat water, pour sugar into it and add tincture. Boil the liquor for at least half an hour, adding a cinnamon stick to it. Pour the finished drink into a sterilized bottle, close the lid, cool and store in a cool dry place.

Plum liqueur based on rum and wine

You will need:
- 500 g plums;
- 200 g of sugar;
- 1.25 liters of rum;
- 600 ml of dry white wine;
- 1 vanilla pod.

Peel the plums and cut into cubes. Place them in a saucepan along with wine, bring to a boil and simmer for 15 minutes. Pour the wine with plums into a container with a lid, add vanilla and leave for 3 days. After 3 days, strain the liquid through cheesecloth. Pour the infused wine into a saucepan, add sugar there. Boil for 5 minutes to dissolve the sugar. When the mixture has cooled down a bit, mix it and bottle it. Liquor can be drunk after 3 months.

Plum tincture

You will need:
- 800 g of sugar;
- 1 kg of ripe plums;
- 800 ml of vodka.

Wash the plums and remove the pits. Put them in a deep container, sprinkle with sugar and pour vodka, mix everything, cover the container with a lid and leave the vodka to infuse for 6 months. It is desirable that the container with plums is not exposed to sun rays. Strain the finished tincture and bottle it. Serve as an aperitif.

Plum wine

This drink, according to the principle of preparation, is closer to than to real wine.

You will need:
- 1 kg plums;
- 1 liter of dry white wine;
- 200 ml of vodka;
- 200 g of sugar;
- 1 cinnamon stick.

Wash the plums thoroughly, remove the stones from them, and cut the pulp into large pieces. Put the plums in a container, pour in the wine, vodka, sugar and cinnamon. Wait a week, then strain the liquid through cheesecloth, pour over the plums again and leave for another week. At the end of cooking, re-filter the wine. Pour it into sterilized bottles and store in a cool place - a cellar or refrigerator will do.

In August, it's time to start harvesting compotes for the winter from apricots, apples, peaches and, of course, plums. You can cook compote from fruits of one type, or you can make delicious and beautiful assorted. A handful of cherries or a couple of apples will give plum compote special flavor.

You will need

• Plum compote:
• - 3 kg plums;
• - for 1 liter of water 300-400 g of sugar.
• Assorted compote:
• - 1.5 kg plums;
• - 1-2 apples;
• - a glass of cherries;
• - 800 g of sugar.

Instruction

Wash the plums, remove the stalks. Place plums in clean, sterilized jars. The taste of compote will depend on the number of plums. You can fill the jars almost completely, or you can only fill one third. Pour the plums and cover the jars with boiled tin lids.

Put on sterilization. To do this, preheat large saucepan water to about the temperature of the syrup in . This is necessary so that the glass does not burst. Dip the jars of compote into the pan. Turn on the fire again and heat the water to a boil, then note the time. Roll up the lids after 30 minutes.

Wash the fruit. Remove the pit from the plums by cutting them in half. Cut the apples into slices, remove the middle with seeds. Fill jars halfway. Heat water to a boil and pour into jars. Cover with lids. After 5 minutes, drain the water into a separate pan, add sugar and bring to a boil. Pour syrup over fruits and roll up jars. Turn upside down and wrap for the best.

note

Helpful advice

You can take for compote different plums, for example, yellow and dark blue or red, this combination looks very nice in a jar.

To prepare a sweet liqueur wine, you need to pour the washed pitted fruits into three-liter jar under a tight polyethylene cover. Plum is mixed with granulated sugar at the rate of 3 cups of fruit per 1 cup of sugar.

The fermentation container should stand for 2 months in a place inaccessible from direct sunlight, at room temperature. To protect the surface from liquid leakage, it is recommended to place the jar on a pallet.

At the end of the fermentation period, homemade plum liqueur wine must be drained and bottled. This drink has a rich plum flavor And thick consistency.

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Plum liqueur is a wonderful digestif served as a pure form, and in addition to ice cream, coffee and desserts. The sugar content, as in other fruit and fruit liqueurs, ranges from 25 to 60%.

by the most suitable varieties for making liquor at home are table varieties of plums - renklod, mirabelle or hungarian.

Classic plum liqueur

In the classic recipe, vodka can be replaced with moonshine or alcohol, up to 40%. For the preparation of liquor, it is best to take ripe and fragrant fruits.

Ingredients

1. Plums - 1 kg
2. Sugar - 350 g
3. Water - 250 ml + 1 liter for blanching
4. Vodka - 1 l
5. Cold water with ice

Cooking Method

1. The plum must be thoroughly washed and pierced with a toothpick to the very bone in 3-4 places.
2. Pour 1 liter of water into a saucepan and bring to a boil. Then put 2-3 plums on a skimmer and dip in boiling water for 15-20 seconds, then transfer to a bowl of ice water. Blanch the rest of the plums in this manner.
3. After the syrup has cooled, mix it with prepared alcohol and filter through a home-made or purchased filter.
4. IN glass containers we shift blanched plums and pour filtered vodka with sugar. We insist in a cool place for 90 days.
5. After 3 months, we filter the finished plum liqueur again and pour it into glass bottles. Keep finished product in a cool place.

Spicy plum liqueur

Ingredients

1. Plums - 450 g
2. Sugar - 240 g
3. Vodka - 500 ml
4. Carnation - 3 pcs.
5. Cinnamon - half a stick (you can use ground, one pinch will be enough)

Cooking Method

1. Transfer the prepared plums to a glass container, add granulated sugar, cloves, cinnamon and pour vodka. We insist in a dark place for 90 days, once every 2-3 days it is necessary to shake the jar.
2. After 3 months, we filter the plum liquor through a homemade or purchased filter. Pour into glass bottles and keep for another 14 days. Store the finished product in the refrigerator or cellar.

Plum liqueur "double alcohol"

Ingredients

1. Plums - 900 g
2. Sugar - 500 g
3. Cognac - 150 g
4. Vodka - 500 ml

Cooking Method

1. Wash the plums thoroughly, remove the pits and cut into slices. small pieces(can be passed through a meat grinder).
2. We shift the prepared plum into a glass jar, add granulated sugar and pour vodka with cognac. Let the liquor brew in a dark place for 60 days and periodically shake the jar until the sugar is completely dissolved.
3. After two months, we filter the plum liquor through a homemade or purchased filter and pour it into glass bottles. We let the finished product brew for another 30-60 days and you can start tasting. Store in a dark cool place.

Plum liqueur on white rum

Ingredients

1. Plums (red or blue) - 900 g
2. white rum– 750 ml
3. Sugar - 500 g

Cooking Method

1. Plums must be thoroughly washed, pitted and cut into medium pieces.
2. We shift the prepared plum into a glass jar, add granulated sugar and fill it with white rum. Let the liquor brew in a dark place for 4 months, the first 30 days you need to shake the contents of the container every day.
3. After infusion, plum liquor must be filtered through a homemade or purchased filter and poured into glass bottles.
4. Store the finished product in a dark, cool place, but you can start tasting after two weeks.

Spicy plum liqueur with plum leaves

Ingredients

1. Plums - 1 kg
2. Sugar - 500 g
3. Plum leaves - 200 g
4. Vodka - 750 ml
5. Carnation - 3 pcs.
6. Nutmeg - 1-2 pcs.
7. Vanillin - 1 pinch

Cooking Method

1. Wash the plums thoroughly and remove the pits.
2. Transfer the prepared plums into a glass container, add granulated sugar, cloves, nutmeg, vanillin and plum leaves. Leave for 10 days in a warm place.
3. After 10 days, add vodka to the preparation for liquor and leave it in a dark place for 1.5 months.
4. After this time, we filter the plum liqueur through a home-made or purchased filter and pour it into glass bottles.
5. Store the finished product in the refrigerator or cellar.

Original plum pit liqueur

Ingredients

1. Dry plum pits– 250 g
2. Sugar - 1 kg
3. Water - 1 l
4. Vodka - 750 ml

Cooking Method

1. The bones must be washed well, dried paper towels and grind them in a blender.
2. We shift the prepared bones into a glass container and fill them with vodka. We leave for 1 month in a dark place.
3. We filter the infused vodka through a homemade or purchased filter.
4. Cook classic sugar syrup.
5. After the syrup has completely cooled, mix it with the filtered tincture. Pour the finished liquor into glass bottles and let it brew for another six months.
6. Liquor is stored in a cool place.

Japanese plum liqueur

The traditional Japanese liqueur Umeshu is made from ume green plums (very similar to our unripe apricots) and candis sugar, it is also called candy sugar as it is used to make candy.

As alcohol base Japanese rice is used alcoholic drink network, but you can use ordinary vodka.

We will try to make a Japanese plum liqueur in the fusion style, adapting it to our products, from classic recipe left only plums.

Ingredients

1. Green plums - 1 kg
2. Sugar - 500 g
3. Vodka - 1.8 l

Cooking Method

1. Green plums must be washed, dried well and the tails removed with a toothpick.
2. In a large glass container, lay the prepared plums and sugar in layers. Add vodka and let it brew in a dark place for 6 months, sometimes you need to gently shake the container.
3. As soon as 6 months have passed, we filter the finished plum liquor using a home-made or purchased filter. We pour into glass bottles.
4. Store the finished product in a cool place.

English plum liqueur with berries and gin

We took Hedgerow liqueur as the basis for preparation, which means a living fence around the house or along the road, where fruit and berry bushes are often planted. You can use any seasonal berries in this recipe.

Ingredients

1. Plums - 250 g
2. Raspberries - 100 g
3. Blackberry - 100 g
4. Rosehip - 10 g
5. Sugar - 350 g
6. Gin - 500 ml

Cooking Method

1. Wash plums, raspberries and blackberries thoroughly and pat dry with paper towels.
2. We put prepared fruits, berries, rose hips, granulated sugar in a glass container and pour gin. We let it brew in a dark, cool place for 12 months.
3. In the first month, it is necessary to shake the container periodically.
4. A year later, we filter the plum liqueur through a fine strainer and filter through a home-made or purchased filter. We pour the finished product into glass bottles and insist another 14 days.
5. Liquor is stored in a dark cool place.

P.S. Plums and berries can be used to decorate desserts.

In the summer in Astana, my brother treated us to an incomparable liquor. Very delicious liquor! True, at first they thought it was wine, and I drank it just like that, but it turns out that it was necessary to dilute it with mineral water. In short, I am delighted, but I did not have time to buy it, and it is expensive. I remember the name - Choya Umeshu".
This is what the original bottle looked like:

I found information on the Internet:
"Choya Umeshu" - Traditional Japanese plum tincture. IN original bottle cylindrical shape there is a unique plum "wine" from the Ume plum variety and the fruits of this plum, thanks to which the tincture is continuously enriched the most valuable substances from the stone and skin of the fruit. Slightly chilled, this tincture is an incomparable aperitif, for quite obvious reasons, without analogues.
Serve chilled or warm, consume with mineral water, green tea.

I searched a little more and found on some site how you can make a similar liquor. Of course, I did not outdo the Japanese, but it turned out to be a very tasty liquor.

With plum liqueur I will now surprise no one. Sometimes, it is also called plum wine. Or I’m able to pronounce it like “Umesh”, from English word UMESHU, but everyone is referring to the same drink. He is well known both in Japan and abroad. I like it equally for both women and men. The most famous varieties in Japan - SUNTORY, CHOYA and others, are produced by large alcohol holdings.
You can cook it at home, while the taste will be no worse than the factory one, and, believe me, you will get much more pleasure from the fact that the liquor is made with my own hands. The plum season is coming to an end. Those who decide to try home-made liquor production should hurry up while Ume green plums are still sold in stores.
To prepare Umeshchu liqueur, you need:
Large can of 4.5 or 5 liters (sold almost everywhere)
Per 1 kg green hard plums (AoUme)
1.8 L 35% hard liquor (vodka) or Shōchū.
0.5 kg white candy sugar (Koorizato)

The most difficult thing in making liquor is to wash the plums and be sure to pick out the remains of the stalk with a toothpick. Dry the plums with a clean towel. Put the plums in a jar, cover with sugar, pour vodka. Close the lid, put in the dark cool place and "forget" for six months. You can periodically check by turning the jar so that the sugar dissolves evenly. (Do not forget to write the production date and recipe on the jar!). Approximately by the New Year, Umeshchyu liqueur can be tasted.
A year later, the plums are supposed to be pulled out of the cans (eat separately, if they eat something after tasting), and I will be able to pour into bottles (if there is something to pour). I was once treated to a home-made 25-year-old Umeshchyu. Over the years, the color becomes darker, the taste of the liquor also changes.

Of course, I didn’t find plum-minds, but I read that they can be successfully replaced unripe plums or, even better, unripe apricots. I bought unripe apricots. I made half a serving. This was at the beginning of July. By the New Year the liquor was ready.
During the cooking process:

And now the liqueur is ready. To be honest, in six months I have already forgotten the taste original liqueur so I can't compare. But overall very tasty! I am pleased. Sweet and cloying, but when diluted, that's it. Very mild taste.