For lovers of meat and Caucasian cuisine, I advise you to try plum ketchup for the winter. My cookbook has accumulated several varieties of savory plum and other vegetable appetizers. The ingredients are different, but all sauces made from plums are harmoniously combined with any meat dishes.

For ketchup, take 2 kg of the ripe and sweetest plums, wash them, dry them with a towel and put them in a saucepan with a thick bottom. The fruits need to be darkened for 40-50 minutes on low heat so that they let the juice out. The temperature will make the berries soft. Put them in a colander, wipe them with a pusher or a large wooden spoon. We take the pulp for cooking, and discard the seeds from the plum and skin.

Peel and chop the garlic. It needs about 100 g. Wash a medium bunch of fresh dill and blot with a napkin. Cut the dill finely enough. From a 400 g jar of tomato paste, take 2 full tablespoons of the paste, mix it with garlic and dill. Using a blender, grind everything into a delicate puree.

Put the plum base on the stove, heat to a boil. Cook for 7 minutes, put all the tomato paste out of the jar, stir vigorously, continue cooking for 15 minutes.

Let's add to the ketchup:

• garlic and green dill puree;
• sugar - 25 g;
• edible salt -12 g;
• a little pepper, better than black.

Stir everything thoroughly and cook for another 20 minutes. Pour the ready-made plum ketchup into sterile jars.

Plum ketchup with tomatoes

You can cook according to my recipe plum and tomato ketchup for the winter. We will cook from large, red, lettuce tomatoes. They will need 2 kg. This sauce is best done with prunes, take 1 kg of it pure, pitted. Remove the bones with a knife.

We will remove the peel from the tomatoes. Boil water in a large saucepan. Dip the tomatoes first in boiling water, then in cold water. After such a contrast bath, the skin will be easily cleaned. Cut the bare tomatoes into 4 pieces.

Let's take care of onions. It needs 250 g. Peel the onion, wash, cut into large pieces. We take on the garlic. You need 100 g of clean, husk-free slices. For the pungency, take 2 hot peppers, and for the aroma, spicy herbs:

• cilantro;
• parsley;
• basil;
• Dill.

We take herbs at our discretion.

We take out the meat grinder and twist the onions, tomatoes, plums. Cook the resulting mixture for 2 hours. We twist herbs, bitter pepper, garlic in a meat grinder. We send the resulting pasta to vegetables. We also add there:

1. Edible salt - 30 g.
2. Sugar - 200 g.
3. Seasoning from a mixture of peppers - 0.5 tsp.
4. Vinegar (table) 6% - 2 tbsp. l.

Boil for 45 minutes, the sauce should thicken. We pour ketchup into jars for the winter, we sterilize them in advance. Boil the lids for 5 minutes. We roll up the cans, send them for storage.

Cooking yellow cherry plum tkemali

Sauce recipes made with yellow plum are rare. Found a successful yellow cherry plum ketchup. To prepare it, you need to take 5 kg. To make it easier to remove the bones, we boil the cherry plum in a small amount of water. Temperature and water make the fruit soft.

Put the berries in a colander and grind. The pulp will separate, and the bones and skins will remain in the colander. We simmer the pulp over low heat for 2 hours, it gradually boils down, becomes thick.

While the plum reaches, peel the garlic (3 heads), chop it with a knife or a press. Cooking spices, take 2 tablespoons of each tablespoon:

1. Coriander powder.
2. Provencal herbs.
3. Mint.

Add to them 2 teaspoons of ground black pepper. Pour all the spices plus garlic into the sauce, send 0.7 kg sugar, a tablespoon of salt there. Cook the tkemali for another 30 minutes. We pour it into clean cans and put it away for storage. There are other recipes for tkemali, which are made from red cherry plum.

Cooking delicious cherry plum ketchup

Recipes for sauces, ketchups with cherry plum are very tasty. Let's try to make cherry plum ketchup according to the traditional recipe. To prepare it, you need 3 kg of berries and seasonings:

• hops-suneli seasoning - 1 pack;
• chopped coriander - 2 tsp;
• finely ground red pepper - 1 tbsp. l;
• paprika on the tip of a dessert spoon.

First we sort out the berries, then wash them. We cut each one, remove the bones. We put the slices in a saucepan and cook until softened. Grind the berries with a blender to a delicate puree.

Mix all dry spices with two tablespoons of tomato paste. Mix them well and spread in cherry plum puree. Add 2 tbsp in mashed potatoes. l of salt and 0.4 kg of sugar, cook for 15 minutes, stir the mass with a spatula. Add chopped garlic and cook the ketchup until thick. This will take 15 to 30 minutes. We lay out the cherry plum blank for the winter in steamed jars.

According to friends, this ketchup is so delicious that you will lick all your fingers.

Plum ketchup with apples

Let's start making plum ketchup for the winter at home. I like recipes where there are apples in addition to plums. The taste of such sauces is more harmonious in my opinion. Plum ketchup is very easy to make with this recipe.

You need to take a tomato 3 kg, squeeze the juice out of them using a home juicer. Set aside the juice and take care of the fruit. Wash 4 apples, peel them, cut the seeds with a knife and cut into 4 pieces.

A kilogram of ripe my plums, remove the seeds from them. Peel 5 onions. Twist plums, apples, onions in a meat grinder. Pour the resulting mass into tomato juice, add sugar 2 tbsp., Edible salt 2 tbsp. l., cook for 60 minutes under the lid and the same without the lid. The mass should boil well, the excess moisture should completely evaporate.

Before we remove the pan from the stove, pour vinegar (100 g) into it, pour black pepper (1 tsp). We take table vinegar. We pour ready-made, still hot, ketchup into dry and clean jars prepared in advance.

Conclusion

All my good friends enjoy trying my ketchups and plum sauces. They eat with great pleasure. Don't go home until they beg for my ketchup recipe. Few of them could not make ketchup for the winter. Everyone always has excellent and tasty winter preparations. And all because the recipes are very simple.

Ketchup is a sauce made from seasoned tomatoes. Traditionally, it is added to meat to enhance the flavor of the dish. Nevertheless, ketchup can be made not only from tomatoes, but also from plums.

What is the difference between plum ketchup?

Plum sauce is not unusual in cooking. It goes well with meat (especially venison and veal), emphasizing the excellent taste of the dish. Only now you can also make ketchup from plums. Such a product will in no way be inferior to its tomato counterpart, but will only add unusual notes of taste to the dish. For plum ketchup, herbs, garlic and spices are used in the same way. And the addition of fruit makes the sauce sweetish.

The classic plum ketchup recipe

Different ingredients are used for plum ketchup. It all depends on the hostess's imagination and the combination of certain products. The classic recipe includes the following ingredients:

• plum (3 kg);
• greens: cilantro and dill (2 bunches);
• chilli for a spicy sauce;
• garlic (2 heads);
• sugar (30 g);
• salt (the amount is determined independently);
• hops-suneli (15 g);
• vinegar 9%.

The main feature of the classic recipe is the excellent combination of ripe and sweet plums with spices. Hmeli-suneli, together with fresh herbs, will turn a simple fruit sauce into an unusual addition to the main dish. Everyone at the festive table will appreciate plum ketchup.

In order to prepare a sauce from the ingredients listed above, you must strictly follow the instructions.

• Plums should be ripe and soft, but not wrinkled. All fruits should be carefully sorted out to prevent the ingress of worms or rotten pulp. The washed plums are poured with water and brought to a boil. The fruit should soften even more. The plums will be ready as soon as their skins begin to separate. Transfer the fruits to another bowl (a colander works best) and leave to cool. Next, you need to remove the bones.
• Cilantro and dill must be rinsed and finely chopped.
• The garlic should be sliced ​​and peeled. The pieces should be medium in size. Therefore, large slices can be cut in half.
• Cut the chili peppers into small pieces. Leave the seeds as desired if you want to make a spicier version of the sauce.
• Plums must be twisted in a meat grinder along with herbs, garlic and pepper. Pour all the contents into a saucepan and cook for 10 minutes.

• After the time has elapsed, the sauce must be grated through a sieve so that the mass is more homogeneous without large pieces.
• Suneli hops, salt and sugar to taste are added to ketchup. If the plums are not very sweet, then you can add more sugar. The main thing is not to use too much of it in order to maintain a harmonious combination with salt.
• After adding all the spices, put the pan back on the fire, and cook the ketchup for another 45 minutes. Just don't forget about the film. It must be removed so as not to spoil the consistency of the sauce.
• Small glass jars are used to store ketchup. They should be pre-rinsed and sterilized over steam. Someone does it in the oven. It is better to take screw lids, so that in the future it will be convenient to open and close cans.
• Apple cider vinegar is added to cooked ketchup to keep it stored longer.
• Plum sauce is poured into jars and turned over, covering everything with a warm blanket.
• After a few days, all the jars are stored in a cellar or refrigerator.

Many housewives advise not to use a metal sieve during the cooking process, since plums are a rather acidic product. Fruit acids will react with the metal.

Plastic sieves work best.

All presented products are part of a classic recipe. But there are also other unusual sauce upgrades that are in no way inferior in taste.

Plum ketchup with tkemali addition

The ketchup recipe with the addition of tkemali refers more to Georgian cuisine. From this region, a recipe came to us not only using plums, but also other fruits. Georgian chefs advise adding sour apples or cherry plum to the sauce. This ketchup goes well with chicken dishes and even vegetarian cuisine. Rice or potatoes work well as a side dish.

In addition to plums, ketchup with tkemali contains:

• cherry plum (1 kg);
• cilantro and dill (2 bunches);
• garlic (6 large cloves);
• sugar (60 g);
• hot peppers, except chili (1 pc.);
• salt (to taste).

The cooking process practically does not differ from the classic version. Only the water left over from boiling the plums must be left. You will need it later if it turns out that the sauce is too thick.

We still cook the plums, then rub them through a sieve with the addition of herbs, garlic and pepper. When the ketchup is ready, it needs to be distributed among the jars, into which we also pour vegetable oil for better storage.

Plum ketchup with curry

Curry has always been an indispensable seasoning for any dish. In ketchup, it helps to accentuate the sweetish taste of plums. The ingredients are used:

• plums (1 kg);
• any hot pepper (2-3 pods);
• curry (15 g);
• garlic (100 g);
• salt (25 g);
• sugar (80 g).

The method of preparation of this recipe differs in that the plums are boiled after they have been chopped in a blender along with herbs and garlic. Then add salt, sugar and curry. The sauce is brought to a boil, and then poured into jars. And also this recipe is different in that it only takes 10 minutes to prepare all the ingredients and 10 minutes to cook.

Plum ketchup with tomatoes

The combination of vegetables and fruits has long been considered something exotic. All cuisines in the world mix sweet and salty flavors to create contrast on the plate. Therefore, ketchup with tomatoes will never spoil the dish. For such a recipe, you need to prepare the following products:

• tomatoes (3 kg);
• plum (1 kg);
• green apples (5 pieces);
• onions (4 pieces);
• sugar (200 g);
• salt (25 g);
• ground allspice (7 g);
• table vinegar (50 ml);
• ground cinnamon (3 g);
• ground cloves (3 g).

To prepare ketchup, all ingredients must be heat treated. Plums should be purple and soft. It is necessary to grind all products after they have cooled down. The cake is no longer used after that. This ketchup is aromatic and spicy. The sauce can be stored for six months.

Plum ketchup with basil and oregano

Oregano, another name for oregano, is traditionally used in Italian cuisine. Many people will notice it in curries. This spice goes very well with fish or for making marinades. In Italy, oregano is added to pasta or lasagne, as well as soups. You can even use this spice for making cereals. In Russia, oregano is often called oregano and is added to various drinks (beer and kvass, compotes and wine). Oregano pairs well with olive oil.

Therefore, for ketchup, oregano will never be an extra ingredient. In order to prepare such a sauce, it is enough to take:

• tomatoes (4 kg);
• onions (4 pieces);
• plums (1.6 kg);
• oregano and basil (10 g);
• salt (50 g);
• dried chili pepper (10 g);
• apple cider vinegar (80 ml);
• garlic (2 heads);
• a mixture of peppers (10 g).

For such a ketchup you will need:

• plum (3 kg);
• Bulgarian pepper (10 pieces);
• garlic (8 cloves);
• sugar (to taste)
• curry (15 g);
• hops-suneli (15 g);
• cinnamon (1 teaspoon);
• ground black pepper (5 g);
• ground cloves (5 g).

Spices for such a recipe for the winter can be anything. It all depends on whether you want a spicier ketchup or a spicier one. The main thing is not to add too many different herbs, so as not to spoil the product.

Bell pepper is better to take red or yellow. The main thing is that it is sweet. This ketchup is boiled for 30 minutes, and then poured into cans.

Variety of ingredients

The main ingredients for ketchup with fruits will always be plums (sweet variety), green apples. Cherry plum is used in Georgia. Then you can add tomatoes and bell peppers. The main thing is that vegetables and fruits are ripe and sweet. The sour taste will only spoil the sauce.

The next important ingredient is a mixture of herbs and peppers. Curry, oregano, and basil work best. You can add ready-made herbs Provence or Italian herbs. The number of cloves of garlic depends on the desire for more or less spicy ketchup.

Foodies can experiment and add ginger and cinnamon sticks to the plum sauce for a more savory flavor. It all depends on your preferences and desire to try something new and different.

Plum ketchup is no longer outlandish. Housewives actively use fruits together with tomatoes for canning. After all, the combination of sweet and salty always only decorates the dish. Especially they like to add such ketchup to meat in order to further emphasize the taste of the product. Therefore, you should not be afraid to cook something new. According to the reviews of women who prepared such ketchup, this sauce is delicious and unusual for dishes.

For information on how to cook hot plum ketchup for the winter, see the video below.

Not all housewives harvest plum and tomato ketchup at home for the winter. What for? Indeed, in stores and supermarkets there is such a huge selection of all kinds of sauces. But, if you look at the composition of the store sauce, you can see that they contain preservatives and various chemical additives.

Of course, natural ketchups are also on sale, but they are very expensive. So why not make the sauce at home in your kitchen? True, it will take a lot of time to cook, but the cost of the finished product will be quite low, and the ketchup will be cooked from natural products.

Delicate plum ketchup with tomatoes and peppers at home for the winter

Delicious and simple recipe

Ingredients:

• five kilograms of ripe plums;
• one kilogram of tomato;
• a pound of red sweet pepper;
• garlic - two heads;
• hot pepper - two pcs.;
• granulated sugar - one and a half glasses;
• salt - two tbsp. spoons with a slide.

Cooking steps:

• prepare glass containers for the finished product. Better to take glass bottles or half-liter jars. Wash them thoroughly with baking soda, and sterilize over steam;
• prepare vegetables: remove seeds from plums, cut tomatoes, peppers into small pieces;
• mince the ingredients;
• transfer the vegetable mass to a saucepan with high sides;
• put on fire and boil for about an hour;
• remove the pan from the heat, let the vegetable puree cool;
• grind the mass through a fine sieve to remove seeds and peel;
• put mashed potatoes on the fire and cook for three hours;
• forty minutes before cooking, add the garlic grated on a fine grater;
• at the end of cooking, pour in a little vinegar, but this is optional;
• pour the finished product into a prepared container;
• put in a cellar or basement.

Plum ketchup "Solo" without tomatoes

To make tomato-free plum ketchup, you need the following foods:

• plums - two kilos;
• two pieces bitter pepper;
• one head of garlic;
• 250 gr granulated sugar;
• 100 g salt;
• three teaspoons of curry.

Preparation:

• remove seeds from fruits, cut hot pepper lengthwise into two parts;
• grind all the ingredients in a meat grinder, add spices, except for garlic;
• put in a saucepan on fire for twenty minutes;
• add grated garlic;
• still let it boil for about fifteen minutes;
• pour the finished product into the prepared container.

ON A NOTE

Plum sauce can be prepared not only with tomatoes. Sweet and sour apples, such as "Antonovka", will give the ketchup a special aroma. Then it is advisable to add various spices to such a sauce: cloves, cinnamon and a little ginger.

Plum and tomato ketchup for the winter "Sweet and sour"

Pizza and pasta, meat and fish, borscht and vegetable soup - you can add a couple of tablespoons of homemade ketchup to all these dishes, and bring their taste to perfection. And if you just want to have a bite, then a piece of black bread with homemade ketchup is just a godsend. In order to make the ketchup with a delicate sweet and sour taste, plums are added to the tomatoes.

Recipe number 1

Products:

• tomatoes - two kilos;
• plums - kilo;
• ground black pepper;
• allspice - 4 pcs.;
• sweet bell pepper;
• incomplete glass of sugar;
• a spoonful of salt.

Preparation:

• grind vegetables through a meat grinder;
• boil a quarter of an hour;
• grind through a sieve;
• salt, add sugar and spices, except vinegar;
• cook with stirring for 2-2.5 hours;
• pour into glass containers, close with metal lids.

An excellent video recipe for plum and tomato ketchup for the winter:

Recipe number 2

Ingredients:

• tomatoes - two kilos;
• plums - a pound;
• a teaspoon of ground red pepper;
• salt, sugar - to taste;
• cloves - three pcs.;
• laurel leaf - three pcs.;
• 6% apple cider vinegar - half a glass.

Preparation:

• remove seeds from plums;
• chop vegetables with a meat grinder or blender;
• boil the tomato-plum mass for two hours;
• grind through a sieve;
• add all spices to the puree except vinegar and pepper;
• add the rest of the ingredients ten minutes before the end of cooking;
• let it boil for ten minutes, pour the finished product into prepared jars or bottles.

Sauce made from plums is a real storehouse of vitamins. It is easy to roll up sweet and sour ketchup from plums and tomatoes for the winter at home. And in summer and autumn, it will be very useful for meat dishes cooked on the grill. The pungency and sweetness can be adjusted according to your taste preferences. The main product of the sauce is, of course, ripe, fleshy and juicy plums. The rest of the products are optional.

First, choose good juicy and ripe tomatoes. You can even take slightly overripe ones. We wash them under running water and cut them into arbitrary, but small pieces. Don't forget to remove the core.

Plums also need to be taken ripe, not too hard varieties. The sweeter the berry is, the tastier the ketchup tastes. We peel and chop the plums.

Remove the husk from the onion and cut it into half rings.

We heat the refined vegetable oil in a deep bowl (it is better to take a saucepan or stewpan). We send the onion there and fry it. You do not need to sauté the onion until golden brown.

Pour the tomatoes over the onion and leave to simmer for 5-7 minutes.

After that, add plums to the rest of the vegetables. Cook the plums until soft.

Now we remove the container with vegetables from the stove and interrupt everything with a blender. After the mass becomes homogeneous, return the container to the stove.

Add ground pepper, salt, granulated sugar and dried herbs.

You can add spices to your liking. Now we boil for a few minutes. The tomato will boil down and the sauce will thicken. We achieve the desired consistency and remove from the stove.

Sprinkle the finished hot ketchup in sterile jars and roll it up with a key.

Bon Appetit.