I can’t believe I was 40 before I even heard of this stuff. It’s amazing. Take a fruit or fruits of your choice, cut them up and chuck them in a jar with a load of sugar and forget about it. EASY. Makes the most delicious fruit syrup that can be used in a variety of ways.
So what is cheong then?
It originated in Korea and is traditionally made with green plums.
I’ve made it with blackberries, lemons and clementines, and strawberries and raspberries.
Ingredients
- Fruit
- Sugar
Equipment
- A jar, one with an air-tight lid if possible
Method
- Wash your fruit and pat it dry.
- Cut it into manageable pieces ( cut a raspberry in half, slice up apples- you know, use your brain).
- Put a layer of fruit into the jar then cover completely with sugar.
- Repeat until the jar is full.
- Seal the jar and leave it in a cool, dark place. Or the fridge.
- Give your cheong jar a gentle shake once a week until all the sugar is dissolved.
- Strain the syrup from the fruit and bottle it. It will keep for six months, unopened. Use it within a month once you do.
