Peerless plum and tomato ketchup for the winter. Blue and yellow plum ketchup recipes for the winter: homemade sauce - you will lick your fingers

Unparalleled taste ripe plums combined with fragrant seasoning you will appreciate suneli hops and cilantro greens with a vengeance by preparing ketchup from plums for the winter. If you find some similarity with tkemali in the recipe, you will be absolutely right.

But first, let's find out how plum ketchup differs from plum sauce. Ketchup for the winter, which we will cook with you today, is an excellent addition to meat food, but it should not be used for cooking and marinades.

So, to make homemade plum ketchup for the winter, you need to take the products from the list. You will not find vinegar in the photo of the ingredients, because in the process you will decide for yourself whether you need it or not. I store the spins outside the refrigerator, so I still add a little apple cider vinegar at the end of cooking.

Plums are taken ripe, but not wrinkled. The fruits are well moved and poured cold water. The saucepan with plums is brought to a boil.

While the cream is softening, the greens are chopped.

Garlic is peeled and prepared hot peppers.

As soon as the skin of the plums begins to move away, the fruits are removed from the pan, lean back in a colander and cool. The pit is removed from the plums.

The pulp of the plums, together with the peel, is twisted in a meat grinder directly into a saucepan for cooking ketchup. The greens of cilantro and dill, as well as garlic and pepper, are also twisted there. The contents are cooked for 10 minutes.

Then it is rubbed through a sieve.

Suneli hops, salt and sugar are introduced into ketchup. The pot is put back on the stove.

Plum ketchup is simmered for 45 minutes. In the process, the foam is removed.

Dishes for winter storage well sterilized over steam or in the oven. Stop at miniature glass jars with screw caps.

For long-term storage ready-made ketchup from plums is complemented by apple cider vinegar.

It is poured into glass jars and closed. Turns over on covers and is insulated.

For the winter, put plum ketchup in the cellar or in the refrigerator.

Home plum ketchup incomparable as an addition to meat dishes! Cook it with love, enjoy the plum taste and aroma.

Such ketchup turns out fragrant and with rich taste. You can adjust the amount of spices to your taste. You can make the ketchup more or less spicy if you like, and you can use the greens you like the most.

Ingredients for making ketchup with plums for the winter (per 800 g ready ketchup):

tomatoes - 2 kg
plums - 800 g
onion - 2 pcs. medium size
sugar - 150 g
salt - 1 tbsp. with a small slide or to taste
dried herbs (basil, parsley, oregano) - 1 tbsp.
apple cider vinegar - 40 ml
chili pepper (dried) - 1 tsp
garlic - 1 head
a mixture of peppers (ground) - 1 tsp optional

Recipe ketchup with plums at home:

First, wash the tomatoes and plums thoroughly. If there are any spoiled places, then be sure to cut them off.

Remove the skin from the tomatoes. To do this, make cross-shaped cuts on each tomato.

Bring 2-3 liters of water to a boil in a saucepan. When the water boils, put all the prepared tomatoes into it and leave them in it for 3-4 minutes.

Remove the scalded tomatoes from the water and let them cool slightly.

Remove the skin from the cooled tomatoes and squeeze them lightly to remove excess liquid. Place the peeled tomatoes in a blender.

Grind them into a homogeneous tomato puree. By the way, if you have a juicer, then you can safely skip the scalding and cleaning process. You will just need to squeeze the juice from the tomatoes.

Strain the resulting puree through a sieve to get rid of the seeds. You can skip this step if you wish.

Remove the pits from the plums and put them in the blender bowl as well.

Grind to a puree.

Peel and chop the onion as well. For convenience, you can chop the onion along with the tomatoes.

Combine chopped tomatoes, plums and onions in a large saucepan. Put the pot on the fire, bring to a boil and low fire boil for 1 hour. The mass should be reduced by at least a third.

Meanwhile, finely chop the garlic.

When the tomato mixture is boiled down, add salt, sugar, ground pepper, dried pepper chile and dried herbs. Stir and continue to boil the mixture for about 1 hour or more. The mass should become thick. Stir the mixture from time to time during cooking so that it does not boil to the bottom. When the sauce thickens, pour vinegar into it and boil for another 10 minutes. After 10 minutes tomato ketchup with plums will be completely ready.

At will to homemade ketchup was more homogeneous, it can be further crushed with an immersion or stationary blender. Shredded ketchup return to the fire, bring to a boil and boil for another 10 minutes.

Pour the finished ketchup with plums into sterilized jars and roll up the lids for the winter. Turn them upside down and wrap them in a warm blanket.

When the jars are completely cool, transfer them to the basement or to a cool pantry - homemade ketchup with plums for the winter is ready!

Bon appetit!

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

How is plum ketchup different?

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, greens, garlic and spices are used in the same way. And the addition of fruit makes the sauce sweeter.

Classic plum ketchup recipe

For plum ketchup use different ingredients. It all depends on the imagination of the hostess and the combination of certain products. The classic recipe includes the following ingredients:

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

main feature classic recipe is an excellent combination of ripe and sweet plums with spices. Suneli hops together with fresh herbs will turn a simple fruit sauce in an unusual addition to the main dish. All for festive table plum ketchup will be appreciated.

In order to prepare the sauce from the above ingredients, 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. Washed plums are poured with water and brought to a boil. Fruit should become even softer. Plums will be ready as soon as their skin starts to peel off. The fruits must be transferred to another bowl (a colander is best) and left to cool. Next, you need to take out the bones.
Wash cilantro and dill and chop finely.
Garlic should be divided into cloves and peeled. The pieces should be medium in size. That's why large slices can be cut in half.
Chili pepper also cut into small pieces. Seeds are left at will, if you want to make more spicy variant 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 passed, the sauce must be rubbed through a sieve so that the mass is more homogeneous without large pieces.
Suneli hops, salt and sugar are added to ketchup to taste. If the plums are not very sweet, you can add more sugar. The main thing is not to use it too much to save 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 film. It must be removed so as not to spoil the consistency of the sauce.
Ketchup is stored in small glass jars. They should be pre-washed and sterilized over steam. Some people do it in the oven. It is better to take screw lids so that in the future it will be convenient to open and close jars.
Add to cooked ketchup Apple vinegar to keep it longer.
Plum sauce is poured into jars and turned over, covering everything with a warm blanket.
After a few days, all jars are stored in a cellar or refrigerator.

Many housewives advise not to use a metal sieve during the cooking process, since plum is quite sour product. Fruit acids will react with the metal.

Plastic sieves work best.

All presented products are part of the classic recipe. But there are other unusual modifications of the sauce that are just as tasty.

Plum ketchup with tkemali

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

The composition of ketchup with tkemali includes, in addition to plums:

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

The cooking process is practically no different from the classic version. Only the water left from boiling the plums must be left. You'll need it later if the sauce turns out to be too thick.

Plums are still cooked, after we wipe them through a sieve with the addition of herbs, garlic and pepper. When the ketchup is ready, it must be distributed into jars, into which we also pour vegetable oil for better storage.

Curry Plum Ketchup

Curry has always been an indispensable seasoning for any dish. In ketchup, it helps to emphasize sweet taste drain. As ingredients use:

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

The method of preparing this recipe is different in that the plums are cooked after they are chopped in a blender along with herbs and garlic. Then put 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 takes only 10 minutes to prepare all the ingredients and 10 minutes to cook.

Plum ketchup with tomatoes

The combination of vegetables and fruits is no longer considered something exotic. All the cuisines of the world mix sweet and salty flavors to create contrast on the plate. Therefore, ketchup with tomatoes will never spoil the dish. For this recipe, you need to prepare the following products:

tomatoes (3 kg);
plum (1 kg);
green apples (5 pieces);
onion (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 subjected to heat treatment. Plums should choose purple and soft. It is necessary to grind all products after they have cooled. The cake is no longer used after that. This ketchup turns out fragrant 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 may notice it in curries. This spice goes very well with fish or marinades. In Italy, oregano is added to pasta or lasagna, as well as soups. Even for cooking cereals, you can use this spice. In Russia, oregano is often called oregano and is added to various drinks (beer and kvass, compotes and wine). Oregano goes 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 this ketchup you will need:

plum (3 kg);
bell pepper(10 pieces);
garlic (8 cloves);
sugar (to taste)
curry (15 g);
suneli hops (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 the desire to get more spicy ketchup or more spicy. The main thing is not to add too much different herbs so as not to damage the product.

Bulgarian pepper is better to take red or yellow. The main thing is that it should be sweet. Such ketchup is boiled for 30 minutes, and then it is poured into jars.

Variety of Ingredients

The main ingredients for fruit ketchup will always be plums ( sweet variety), green apples. In Georgia they use cherry plum. Then you can add tomatoes and bell peppers. The main thing is that vegetables and fruits are ripe and sweet. Sour taste will only ruin the sauce.

The next important ingredient is a mixture of herbs and peppers. Curries, oregano, and basil are best. You can add ready-made seasonings " Provencal herbs" or " Italian herbs". The number of cloves of garlic depends on the desire to get more or less spicy ketchup.

Gourmets can experiment and add to plum sauce ginger and cinnamon sticks for more piquant taste. It all depends on your preferences and desire to try something new and unusual.

Plum ketchup is no longer something outlandish. Housewives actively use fruits for canning along with tomatoes. 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, do not be afraid to cook something new. According to the reviews of women who prepared such ketchup, this sauce is tasty and unusual for dishes.

To learn how to make spicy plum ketchup for the winter, see the video below.

Then pour the tomatoes with boiling water, hold for 10-15 minutes, then remove from the water and remove the skin from them.

Bulgarian and hot peppers washed, cut, cleaned of seeds. Wash apples, peel and core.

Put the pot with chopped vegetables on the stove, bring to a boil and cook over low heat under the lid, stirring occasionally so that the mixture does not burn, about 1.5 hours. Then add salt and granulated sugar, mix and cook the ketchup from plums and tomatoes under the lid for another 10 minutes.

Add grated garlic to the future ketchup along with vegetable oil and vinegar, stir. Bring to a boil and turn off.

decompose hot ketchup on sterilized jars (I sterilize in the microwave, very convenient), roll up the lids. Put rolled up jars of ketchup with lids down, wrap in a blanket or blanket and leave in this form until completely cooled. Store in an apartment in a dark place.

Delicious, bright plum and tomato ketchup is suitable for variety of dishes and perfectly diversifies the winter menu.

Bon appetit!

Plum ketchup is a great alternative to the usual sauces. As a rule, plum sauce has a pleasant sweet and sour taste. For flavor and spiciness, you can add various spices and spices to taste. Ketchup goes well with meat dishes. The sauce can be prepared "for now", or you can prepare it for the winter.

How to make plum ketchup?

To get ketchup from plums for the winter “you will lick your fingers!”, You need to choose suitable recipe, quality ingredients and follow the instructions exactly.

Plums can be used for ketchup different varieties- both blue and yellow fruits are suitable.
Ketchup can be prepared only from plums, or you can mix them with other ingredients - tomatoes, zucchini and peppers.
The amount of sugar, salt and spices in each recipe must be adjusted to your liking.
If ketchup is intended for long-term storage, vinegar is added as a preservative.

Plum ketchup for the winter

Plum ketchup for the winter with the addition of bell pepper and chili pepper comes out incredibly appetizing and fragrant. Along with the main components, they also add tomato paste. Can also be used ground fresh tomatoes. This puree needs about 700 g, while the ketchup cooking time will increase from 20 minutes to 40, so that the excess liquid evaporates.

Ingredients:

plums - 2.5 kg;
red bell pepper - 1.5 kg;
garlic - 6 heads;
chili pepper - 5 pcs.;
tomato paste - 250 g;
sugar - 1.5 cups;
salt - 2.5 tbsp. spoons;
apple cider vinegar - 1 tbsp. spoon;
hot red pepper - 1 teaspoon.

Cooking

Peeled plums, peppers, garlic are passed through a meat grinder.
Bring the mass to a boil, add all other components, except vinegar.
Boil for 20 minutes, add vinegar, lay out the ketchup from the plums in jars and cork.

Ketchup from tomatoes and plums for the winter can be served at the table as an addition to meat dishes. In addition, it can be used in the preparation different dishes- pasta, pizza, vegetables. Plums give the sauce a special tenderness. From specified quantity components, about 2.5 liters of fragrant ketchup are obtained.

Ingredients:

tomatoes - 1.5 kg;
plums - 1.5 kg;
onion - 250 g;
sugar - 200 g;
salt - 1.5 tbsp. l.;
red ground pepper - 1 tsp;
garlic - 100 g;
bay leaf - 2 pcs.;
clove buds - 4 pcs.;
vinegar 9% - 1 tbsp. l.

Cooking

All vegetables are passed through a meat grinder and boiled for 1.5 hours.
Add salt, sugar, garlic, spices.
Boil for 15 minutes, pour in vinegar.
Lay out ketchup from tomatoes and plums in jars and cork.

Tkemali plum ketchup is a dish Georgian cuisine. Tkemali plums grow in Georgia, and therefore it is problematic to get them, but you can replace them with fruits of other varieties, the main thing is that the plums are sour. It is possible to store the workpiece in the conditions of an apartment, thanks to the natural acid of plums and the addition of vinegar, ketchup is perfectly stored.

Ingredients:

plums - 1.5 kg;
garlic - 1 head;
sugar - 10 tbsp. spoons;
salt - 2 tbsp. spoons;
suneli hops - 1 teaspoon;
vinegar - 50 ml.

Cooking

Plums and garlic are passed through a meat grinder.
Add sugar, salt, spices.
Put the container with the mass on the stove and, stirring, cook until boiling.
The fire is reduced and ketchup from plums is boiled for 1 hour.
Pour the sauce into jars and roll up.

Ketchup from yellow plums with the addition of garlic good addition to meat and poultry dishes. It comes out moderately sharp and has a pleasant sourness. This sauce will appeal to lovers of unusual flavor combinations. It is important that the plums used are ripe, juicy and fleshy - then the ketchup will turn out as it should - rich and tasty.

Ingredients:

yellow plums - 5 kg;
water - 2 glasses;
garlic - 2 heads;
salt - 2 tbsp. spoons;
sugar - 4 tbsp. spoons;
hops-suneli - 2 tbsp. spoons;
chili pepper - 1 pc.

Cooking

Plums are cleaned, poured with water and brought to a boil over low heat.
Place the mass in a blender, add garlic, pepper and puree it all.
Again, return the mass to the pan, boil, add spices.
The mass is boiled for 15 minutes, poured into jars and corked.

Plum and apple ketchup

Ketchup from plums and apples for the winter is easy to prepare and does not take long at all. It is better for him to choose apples of winter sour varieties, fruits of the Antonovka and Semerenko varieties are perfect. Preparing such a sauce is not at all difficult and not long - just an hour, and a fragrant twist for the winter will be ready. For its storage, a pantry in the apartment and room temperature are quite suitable.

Ingredients:

plums, apples - 1.5 kg each;
sugar - 600 g;
water - 200 ml;
cloves - 10 pcs.;
cinnamon - 2 teaspoons;
ground chili pepper - 1 teaspoon;
vinegar 9% - 150 ml.

Cooking

Peeled apples and plums are crushed in a blender.
Pour water into the pan, add sugar, cinnamon, cloves.
Bring to a boil and cook for 10 minutes.
The cloves are removed, the pepper is put in.
Add fruit puree, boil for 40 minutes.
Vinegar is poured in, mixed, ketchup from plums is laid out in jars and corked.

Plum ketchup with Georgian adjika

From plums, any dish will be bright and tasty. Real Georgian sauce prepared from sour plums tkemali with ombalo mint. If it was not possible to purchase such ingredients, they are replaced with products as close as possible - instead of tkemali plums, sour plums are used, and dry thyme can be used instead of ombalo.

Ingredients:

tkemali sour plums - 3 kg;
garlic - 1 head;
cilantro - 150 g;
dill - 250 g;
ombalo - 60 g;
hot pepper - 4 pcs.;
sugar - 50 g;
salt.

Cooking

Leaves are removed from the ombalo and crushed.
Put the plums in a saucepan, pour in a glass of water and simmer the plums until soft.
Throw plums into a colander and grind them.
The resulting puree is mixed with broth, salt, sugar, pepper are added and the pan is placed on the stove.
Greens are crushed, garlic is passed through a press and added to the sauce.
The mass is boiled for 5 minutes, poured into containers and corked.

Ketchup from plums and tomato paste

A delicious plum ketchup recipe will help you prepare an incredibly rich and appetizing sauce. To make it brighter and more appetizing, tomato paste is added to it. Important point- it is not necessary to dilute it with water, otherwise the consistency of the finished ketchup will be too liquid. If you still had to add tomato juice, the cooking time of the tetchup is increased so that it acquires the desired density.

Ingredients:

sour plum - 4 kg;
tomato paste - 700 g;
garlic - 300 g;
red hot pepper - 3 pods;
coriander seeds - ½ cup;
granulated sugar - 1.5 cups;
salt - 60 g.

Cooking

Plums are poured with water and boiled for 5 minutes.
Throw the fruit in a colander and rub.
Garlic and hot pepper are crushed with a blender.
Add tomato paste, salt, sugar, spices and knead.
Mix fruit and vegetable mass and boil for 20 minutes.
Plum ketchup is laid out in jars and corked.

Ketchup from which is so diverse, you can cook even with the addition of zucchini. It is better to choose young vegetables with unripened seeds and tender skins. For ketchup to gain more delicate structure, at the very end, the mass is pureed with an immersion blender, brought to a boil and only then corked.

Ingredients:

zucchini - 1 kg;
yellow plums - 800 g;
carrots - 2 pcs.;
onions - 2 pcs.;
garlic - 8 cloves;
sugar - 2.5 tbsp. spoons;
oil - 50 ml;
salt - 1.5 tbsp. spoons;
vinegar - 1 teaspoon;
peppercorns - 1 teaspoon;
mustard seeds - 1 teaspoon;
bay leaf - 1 pc.;
cloves - 3-4 pcs.;
cinnamon, curry - a pinch;
red pepper - 0.5 tsp.

Cooking

All vegetables are passed through a meat grinder, boiled for 40 minutes.
Add oil, salt, spices, cook for 10 minutes.
Vinegar is poured in, stirred, ketchup is laid out with the addition of plums in jars and corked.

From plums without vinegar, those who adhere to the principles will definitely like proper nutrition. After corking, it is better to turn such a workpiece upside down and wrap it well until it cools completely. This simple procedure will help to ensure that the spins are better stored.

Ingredients:

tomatoes - 1 kg;
plums - 1 kg;
onions - 2 pcs.;
sugar - 150 g;
salt - 1 tbsp. spoon;
basil, oregano, parsley - 1 tbsp. spoon;
dried chili pepper - 1 teaspoon;
garlic - 1 head;
a mixture of peppers - 1 teaspoon.

Cooking

Tomatoes are peeled and placed in a blender bowl and crushed, and then filtered through a sieve to get rid of the seeds.
Plums and onions are also chopped in a blender.
Mix the ingredients, bring to a boil and boil for 1 hour.
Add salt, sugar, ground pepper, dried chili and herbs, stir and boil for another 1 hour.
Garlic is added, boiled for 15 minutes, laid out in jars and corked.

BBQ Plum Ketchup

It turns out moderately spicy, very appetizing and fragrant. The beauty of the sauce is that it will take no more than half an hour to prepare it, and this is taking into account the cooking time of the plums. Ketchup will be completely ready for serving after it has completely cooled. Optionally, you can add a teaspoon of liquid smoke to it.