梅シロップ/Ume syrup,slow cooked

My Japanese friends,I went ahead first,HK is much warmer than Japan,that's why we get ume sooner!
Always love ume,wanted to make syrup for awhile,they finally showed up but I don't have two weeks to shake it around,needed a quicker method,rice cooker sounds great,but I don't have one now.So I though

thought of my Nomiku Sous vide cooker,it should do the job,I had no reference so I tried it with 55°C for 18 hrs,looks like I've got it right.The pale one is with rock sugar and the black one is of course black sugar.
I never thought I needed a sous vide cooker,but this was given to me as a gift,now I am loving it!

Hi,Rick's sous vide machine,I was waiting for to see you at SD😊👋
Haha,I see! No doubt you are the first person to making plum syrup in this year!
Wow..already!? As you think,We Japanese still have not seen plum anywhere...I felt fresh impression from your early summer post🌿✨ thank you for bringing cool breeze! 黒糖梅syrup is very new to me,I wanna try it too! which do you prefer? Anyway,I didn't think you make syrup by sous vide machine.
seems like it has various use! I slightly interested in low temperature cooking. Yes,I know similar method that use rice cooker,but no one has like this pro tool in SD.. I want to know more your report with other dishes too..😊🙏

Thank you!I knew you tried rice cooker method with satisfying result last year,I've been waiting to my first use syrup for one year,they finally showed up,but I don't have rice cooker anymore.The conventional method needs to shake bottle everyday for two weeks,but you know I couldn't do that next week,so I need another quick way doing it.My new sous vide could well do the job.No need to vacuum packed for this,I just used a zip lock bag,but keeping the top above the water just in case.It was quite simple,all I need to do is to leave it there and I could go to work or sleep,about 18 hrs at 55°C,when the ume started to wrinkle I think that's done.I haven't used it yet,they are in the fridge.but I tried,rock sugar one tastes good with lovely ume tartness,black sugar one has more black sugar flavour with ume less distinct,but still good,I am quite happy but still at experimental stage.So black sugar is new?I thought it's easy to think of.It's a shame nobody really care much about this,it's fantastic technique of cooking and it's not as high tech as it seems,I will definitely explore more and will let you know what else I do with it!

Yep,I've only seen black sugar plum wine in here. Sounds more work well with dessert making too.So you have two of different flavored plum syrup now. I'm look forward to see what dishes comes from you!
I heard low temperature cooking has many merit than usual cook.especially,You can cook without losing nutrients. Your report will become good example for me! Thanks😊