Plum sauce for the winter: 11 recipes for preparing blanks, how to make seasoning

Many housewives use various spices to improve the taste of dishes. They are, of course, easier to purchase in stores, but it is possible to cook them yourself. For example, seasoning like plum sauce, which is harvested for the winter, is suitable for meat. It has a spicy taste, delicate aroma, and the benefits and pleasures of homemade sauce will be much greater.

Features of preparing plum sauce for the winter

Most often, second-class fruits are used for this recipe in order not to let the crop go to waste. But taking crumpled, rotten and overripe plums is not recommended, because this can worsen the taste of the sauce.

To prepare this seasoning, you must first get rid of the seeds. To do this, the fruit is cut in half. Then grind them in a blender to a mushy state. But you can also use a colander.

For a classic recipe, you need to carefully grind the plums to a puree state. By adding various spices, you can achieve a different taste - from delicate to spicy.

If the sauce is too thick, just add more liquid. More problematic if it is too liquid. But even in this case, you can get out of the situation by adding greens, for example, or starch.

Do not forget about the sterilization of jars. Compliance with this condition will help to avoid the "explosion" of blanks. This is easy to do by putting empty jars in boiling water for a couple of minutes. Then do the same with the lids.

After twisting, repeat the sterilization process again.

Specific product selection

Tkemali-type sauce is best made from blue plums. They should be spotless, strong, not wrinkled. Even better if the fruits are a little unripe. Their taste should be sour.

In addition, you will need spices, garlic, mint, coriander. Pineapples, bell peppers, tomatoes are added to some recipes.

What dishes do you need?

During cooking, the product may splatter, so choose dishes with high walls. It can be a deep frying pan or a cauldron.

You will also need a blender to grind food. If not, then you can take a colander. And, of course, you need glass jars and iron lids for twisting. They can be threaded or plain. To twist, you will need a special machine.

How to make plum sauce at home?

There are several recipes for making sauce at home. Usually they like to make such dishes in southern countries: Georgia, Bulgaria. Some of them will be discussed here.

Georgian cherry plum tkemali

These preparations can be added to meat, fish, barbecue. The consistency of the dish is thick, beautiful and fragrant.

Products:

• kilogram plums;
• 1 tbsp a spoonful of suneli hops;
• one hot pepper;
• basil bunch;
• cilantro;
• seven cloves of garlic;
• granulated sugar - a couple of teaspoons;
• s alt 1 tsp

How to prepare:

1. Wash fruits, remove seeds.
2. Peel the garlic.
3. Put the plums, sugar and s alt into a bowl.
4. Cook 7 minutes
5. Put chopped hot peppers.
6. Put suneli hops and boil for about five minutes.
7. Add basil and chopped cilantro and simmer for another five minutes.
8. Chop the garlic, add to the sauce and simmer for another five minutes.
9. Remove from heat and grind the sauce with a blender.
10. Boil for a couple more minutes (careful, there may be splatter).
11. Put the finished sauce into a container.

Serve chilled.

Tkemali recipe without cooking

It turns out that it is possible to make tkemali without boiling. It comes out delicious and cooks very quickly. Any, even a beginner, hostess will be able to cope with this method of conservation. Plums should be selected sweet and sour varieties.

What you need:

• 2 kg plums;
• 1 kg bell pepper;
• five chili peppers;
• 5 pcs garlic;
• 2 bunches of cilantro;
• two bunches of parsley;
• 200 g sugar;
• 5 tbsp. l. s alt;
• 5 table. spoons of 9% vinegar.

How to prepare:

1. Wash the fruits, remove the seeds.
2. Wash bell peppers, cut.
3. Peel the garlic, chop with a blender along with pepper and plums.
4. Wash, clean and chop the chili.
5. Chop the greens, add to the sauce.
6. Sprinkle s alt, sugar, pour in vinegar, mix and leave for 20 minutes.
7. Process jars and lids.
8. Spread the workpiece into containers.

It is advisable to take a small container, because the sauce quickly deteriorates when opened. It should be stored in the refrigerator. It goes well with dumplings and other meat dishes. The taste is spicy-sweet, spicy.

Tomato plum ketchup

This ketchup is tastier than just tomatoes.

Tomatoes and plums contain a lot of pectins, which cause thickening. Even if the dish looks liquid at first, after a few days it becomes thick on its own.

It's very easy to prepare, you don't need to look for special varieties of food for it.

What you need:

• 600 grams of tomatoes;
• half a kilo of plums;
• two onions;
• 2 table. spoons of refined oil;
• 2 table. spoons of sugar;
• 1 tsp s alt;
• ground black pepper;
• Provencal herbs.

How to prepare:

1. Wash the fruits, select the good ones.
2. Chop and sauté the onion.
3. Tomatoes peel, chop, fall asleep to the onion.
4. Wash plums, cut in half, remove pits.
5. Put on tomatoes and cook for 10 minutes
6. Crush the mixture with a blender.
7. Put spices, herbs.
8. Boil for 15 minutes.
9. Stir every three minutes to prevent burning.
10. Pour hot into jars.

Keep product cool.

Spicy seasoning

This sauce has a very spicy taste and smooth consistency. Lovers of spicy will like it, it will go well with barbecue, stew.

You will need:

• 2 kilos of plums;
• 2 hot peppers;
• bell pepper;
• s alt - 1 tbsp. l.;
• 5 tbsp. spoons of sugar;
• 200g water;
• Provencal herbs.

How to cook:

1. Rinse the plums, cut in half, remove the pits.
2. Put into a bowl and cook for ten minutes.
3. Grate through a sieve.
4. Cut hot and bell peppers.
5. Add them to the plums, chop with a blender.
6. Wipe the mass through a sieve.
7. Sprinkle s alt, sugar and spices.
8. Let it boil for half an hour.
9. Spread hot into containers.

Put the jars for sterilization, then tighten the lids, turn over, take out to a cold place.

Adjika from plums and bell peppers

You will need:

• two kilograms of plums;
• 400 grams bell pepper;
• garlic - 150 grams;
• hot pepper - 100 grams;
• greens;
• 3 table. spoons of s alt;
• 2 table. spoons of tomato paste;
• 150 g sugar.

How to cook:

1. Rinse the plums, remove the pits.
2. Bulgarian pepper wash, cut.
3. Peel and chop the garlic.
4. Twist everything in a meat grinder.
5. Let it boil for half an hour.
6. Rinse greens, soak for five minutes.
7. Sprinkle s alt, boil for another 15 minutes.
8. Pour into clean jars.

Roll up the container, put it on the lid, wrap it with a blanket.

Plum curry sauce without sterilization

Amazingly delicious seasoning for meat dishes.

What you need:

• 3 kilos of plums;
• 15 cloves of garlic;
• pack of curry;
• 3 pcs chilli;
• 2 table. spoons of s alt;
• 7 table. spoons of sugar.

Progress:

1. Wash the plums, remove the pits.
2. Twist all products in a meat grinder.
3. Put s alt, sugar, spices.
4. Boil for half an hour.
5. Put in container.

Close jars, take out to a cold place.

With tomatoes in a slow cooker

What you need:

• a couple of kilograms of tomatoes;
• kilogram plums;
• turnip onion;
• glass of sugar;
• s alt one and a half tablespoons;
• 1 tsp ground pepper;
• 100g garlic;
• 1 tbsp l. 9% vinegar;
• spices.

How to prepare:

1. Wash fruits.
2. Remove bones.
3. Peel the onion.
4. Twist food in a meat grinder.
5. Pour into the slow cooker.
6. Set extinguishing for two hours.
7. 30 minutes before ready to add spices.
8. Bring the mixture to a boil and put into jars.

Store in a dark place for storage.

From plum jam

What you need:

• a glass of plum jam;
• 4 tbsp. l. soy sauce;
• 2 tbsp. l. vinegar;
• 6 art. l. sugar;
• 3 tbsp. l. water.

How to prepare:

1. Jam, sauce and vinegar put in a container, mix.
2. Boil for five minutes.
3. Put in container.

Keep cold.

Chinese sweet and sour sauce

The taste of this seasoning is so delicious that after it you will not want to buy store-bought ketchups.

What you need:

• three tablespoons of tomato paste;
• glass of orange juice;
• two tablespoons of refined oil;
• 2 cloves of garlic;
• 30 grams of ginger;
• onion;
• two tablespoons of red wine;
• 1 tbsp l. starch;
• 1 tbsp l. water;
• 2 tbsp. l. soy sauce;
• 2 tbsp. l. brown sugar;
• 1 tbsp l. vinegar.

How to prepare:

1. Chop the onion.
2. Ginger rub on a grater.
3. Chop the garlic finely.
4. Onion, garlic, ginger fry for 2 minutes in vegetable oil.
5. Squeeze orange juice.
6. Combine wine, juice, soy sauce, tomato paste.
7. Stir, put to boil.
8. After boiling, grind with a blender.
9. Dilute starch with water.
10. Add starch to the sauce, cook until thick.

Put in container.

From black plums

Prune sauce is easy to prepare, served with fish, meat.

What you need:

• 150 grams of prunes;
• 2 garlic cloves;
• a quarter teaspoon of s alt;
• a third of a teaspoon of suneli hops;
• walnut.

How to prepare:

1. Pour boiling water over prunes and cook for 5 minutes.
2. Chop with a blender.
3. Wipe through a sieve.
4. Add walnut.
5. Chop with a blender.

Decompose into banks.

From green plums

This sauce is prepared in the Caucasus, served with barbecue.

What you need:

• 3 kilos of green plums;
• 150 grams of coriander;
• 250 grams of dill;
• 60 grams of savory;
• 60 grams low;
• 4 tablespoons of sugar;
• garlic;
• s alt;
• 4 hot peppers;
• glass of water;
• coriander;
• dill.

How to prepare:

1. Separate the leaves from the leaves, combine with coriander, savory and dill.
2. Put on the bottom of the container.
3. Rinse the plums, remove the pits, cook until soft.
4. Grate through a colander.
5. Sprinkle s alt, sugar, spices.
6. Put to boil.
7. Add greens, boil.

Decompose into containers.

Terms and conditions of storage

The resulting sauces should be stored for no more than three years in a dark, cool place.

Recommended