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Homemade plum ketchup for the winter. Plum ketchup recipes for the winter - tasty, healthy, original

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, the preparation will take a lot of time, 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 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.

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 them taste qualities to perfection. And if you just want to have a snack, then a piece of black bread with homemade ketchup is just a godsend. In order to make 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.

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. 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. All for festive table will appreciate the 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. The fruits must be transferred to another bowl (a colander is best suited) and left 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, 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 recipe for ketchup with the addition of tkemali relates 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 for garnish.

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 must 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 emphasize 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 of 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 subjected to heat treatment... 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 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).

As mentioned earlier, the cooking process for all of these recipes is the same. Only the time and some special rules for preparing vegetables may differ. In this recipe, housewives spend about two hours at all stages of cooking. And the ketchup turns out to be less homogeneous, but this does not spoil the taste at all.

Plum ketchup with bell pepper

Bell peppers are a good alternative to tomatoes in ketchup. It pairs well with plums, adding freshness to the sauce. 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 the desire to get more spicy ketchup or more spicy. 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 seasonings « Provencal herbs"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.

Nowadays, supermarkets offer a wide range of a wide variety of sauces and snacks for every taste. These products contain shelf life prolonging chemicals and other additives. Each housewife can start cooking tasty and healthy plum ketchup for the winter in her own kitchen. Having tried it at least once, no one will remain indifferent.

To make perfect sauce, it is required to take soft plums of purple shades. First of all, they are thoroughly washed, the bones are removed, then dried and cut. Other components of the future ketchup should also be clean, chopped.

All ingredients are thermally processed in stages. First, they are laid out in a large bowl, mixed well and gradually brought to a boil.

Selection and preparation of main ingredients

Main ingredients fruit sauce are sweet varieties of plums. Georgians love to use cherry plum. Tomatoes, Bulgarian pepper are also added to it. An indispensable condition is to select only ripe and juicy fruits. But the excess acid in the fruit can spoil the ketchup.

Equally important components are aromatic herbs... Recommended for cooking curry, basil, oregano. Some housewives use seasonings in which mixtures of herbs are collected - Provencal or Italian. Garlic is needed to spice up the sauce, but ginger and cinnamon will give ketchup. spicy taste.


Recipes for making plum ketchup at home

The sauce is prepared in several ways. Each of them deserves a detailed description.

Plum ketchup "Tkemali"

This is a traditional product originally from Georgia, for the production of which cherry plum is used. The classic recipe involves the use of unripe sour tkemali plums. But judging by the numerous reviews of experimental housewives, no less amazing sauce is prepared even from fruits of other varieties. Each of them ultimately determines the taste and shade of ketchup.

For cooking, take 4.5 kg of plums of the Alycha variety, which are washed and put into a 5-liter saucepan. After boiling, the workpiece is boiled over low heat for about 2 hours. During this time, the fruit turns into a monotonous mass, which is cooled after cooking.


For the subsequent grinding of plum gruel, a colander is used. It helps to get rid of bones and skins quickly.

To add a spicy spice and pungency to the sauce, you can additionally add ground red pepper.

The workpiece, which has not yet cooled down, is laid out in sterilized jars and rolled up with iron lids.

With apples

Plum ketchup is easy to make with this recipe. You need to purchase the following ingredients:

  • 3 kg plums;
  • 1 kg of apples;
  • 1 kg of granulated sugar;
  • cloves;
  • cinnamon;
  • ginger.

The bones are removed from the plums, then transferred to a saucepan, into which water is poured. The fruits are boiled for about 1 hour over low heat. After the plums have cooled, they are rubbed to homogeneous mass using a sieve.


The apples are cut, the cores are removed. Then water is added to them, the fruits are sent to boil until a soft consistency. Also, after cooling, they are frayed.

The two types of the resulting puree are combined, sugar and 1 pinch of each seasoning are added. Everything is thoroughly mixed and simmered for 5 minutes on the stove after boiling. The finished ketchup is transferred to glass containers.

Attention! To avoid the lusciously sweet taste, it is recommended to put sour apples in the sauce.

With tomato paste - lick your fingers

This recipe is a real find for spicy lovers. The appetizer goes well with meat dishes. Cooking requires ingredients:

  • 2 tbsp. l. tomato paste;
  • 2.5 kg plums;
  • 1 tbsp. l. salt;
  • 250 g granulated sugar;
  • 2 pcs. garlic;
  • 2 pcs. hot pepper.

Exceptionally ripe fruits are selected, from which the seeds are removed. Then they are washed and frayed. The garlic is crushed, the seeds and stalks are removed from the pepper, then it is also transferred into mashed potatoes.


The crushed ingredients are combined. Sugar, salt, paste are added with constant stirring.

The future workpiece is placed on the burner and cooked at low power for about 20 minutes from the moment the boil starts.

Ketchup is poured into sterilized jars and rolled up. Then they turn over, wrap themselves in a towel until the sauce cools.

With red wine

This drink gives ketchup a tart flavor. The product prepared with this combination is in perfect harmony with fried meat dishes.

Ingredients:

  • 2 kg of purple plums;
  • 50 g dry red wine;
  • 50 g wine vinegar;
  • 50 g granulated sugar;
  • 1 head of garlic;
  • a pinch of ground cloves and coriander;
  • star anise;
  • salt;
  • black pepper.

Plums are freed from seeds and put into dishes. Wine, vinegar, salt, sugar are added to them. The saucepan is sent to the medium heat burner. The contents are boiled for 20 minutes.

After cooling, the workpiece is whipped with a blender. Put the puree plum mass back on the oven and bring to a boil.

Then seasonings and garlic are added. After that, the ketchup is still cooking for about 10 minutes. The product is immediately poured into cans.

From yellow plums in Georgian

Ingredients:

  • 5 Kg yellow plums;
  • 300 ml of water;
  • 2 heads of garlic;
  • 1 PC. hot pepper;
  • 70 g salt;
  • 150 g sugar;
  • 1 tsp hops-suneli.

The fruits are cleaned of dirt and seeds. The peel is removed at will. The cream is sent to the pan, water is added to it. The contents are brought to a boil. Then garlic, previously crushed, and hot pepper circles are added. The resulting gruel is crushed with a blender, which is again sent to the stove.

After the second boiling, salt, sugar, seasoning are added to the ketchup. The product is cooked for another 2 minutes, mixed and preserved.

With curry

Ingredients:

  • 1 kg of plums;
  • 2 pcs. hot pepper;
  • 15 g curry;
  • 100 g of garlic;
  • 25 g salt;
  • 80 g of sugar.

The difference of this recipe from others is that the fruits are boiled after chopping plums, peppers and garlic with a blender. Then the remaining ingredients are added. The sauce is brought to a boil and poured into the jars. The result is a stunning piece that took just 20 minutes to cook - 10 minutes per step (preparation and boiling).


With the addition of basil and oregano

To make a fragrant sauce, you need to take:

  • 4 kg of tomatoes;
  • 4 onions;
  • 1.6 kg plums;
  • 10 g each oregano and basil;
  • 50 g of salt;
  • 10 g dried chili;
  • 80 ml of apple cider vinegar;
  • 2 goals garlic;
  • 10 g pepper mixture.

The tomatoes are blanched in boiling water for 2 minutes, then the peel is removed from them, the seeds are peeled. The tomato pulp is rolled through the small holes of the meat grinder. Plums and onions are also peeled and chopped. Herbs, seasonings, garlic are added. Everything is thoroughly mixed and sent to cook for 60 minutes over low heat. Vinegar is poured in 8 minutes before readiness.


With bell pepper

This vegetable is a good substitute for tomatoes in ketchup. It forms an excellent combination with plums, bringing a freshness note to the finished product. So, for cooking you will need:

  • 3 kg plums;
  • 10 pieces. bell pepper;
  • 8 cloves of garlic;
  • sugar;
  • 15 g curry;
  • 15 g hops-suneli;
  • 1 tsp cinnamon;
  • 5 g of black pepper and ground cloves.

Other spices can be selected according to this recipe. The hostess decides for herself what kind of ketchup she should get - with a spicy taste or spicy. The only rule is not to use a large number of various herbs, from this the workpiece can acquire a repulsive aroma.


Bulgarian pepper is taken in red or yellow colors. The most important thing is the sweet variety. This sauce is cooked in just half an hour and immediately transferred to jars.

Red cherry plum ketchup

Ingredients:

  • 3 kg of cherry plum;
  • 2 tsp coriander;
  • 1 tbsp. l. ground red pepper;
  • bitter pepper;
  • 0.5 l of sugar;
  • 3 tbsp. l. salt;
  • 2 tbsp. l. tomato paste;
  • 2 goals garlic;
  • 1 pack of hops-suneli.

Cherry plum is washed and boiled in a little water. The resulting mass is ground through a sieve and cooked for about half an hour.


Salt, granulated sugar, seasoning, hot paprika are added to the puree. The mixture is cooked for 15 minutes with constant stirring.

The garlic is crushed, added to the sauce along with tomato paste... Ketchup is cooked for 10 minutes. If necessary, the plum mass can simmer longer. Usually the cooking time will increase if it is too runny.

The hot workpiece is poured into glass containers and sterilized for 15 minutes. Then the caps are screwed on.

First you need to purchase:

  • 2 kg of tomatoes;
  • 650 g fresh prunes;
  • 1 tbsp. vegetable oil;
  • 2 tbsp. l. vinegar;
  • 1.5 tbsp. l. salt;
  • 2.5 tbsp. l. granulated sugar;
  • 0.5 tsp nutmeg;
  • a pinch of red pepper;
  • 1 leaf of lavrushka.

Tomatoes are dipped in boiling water for 60 seconds, then the skin is removed from them. Vegetables are coarsely chopped and placed on the stove for half an hour with bay leaves.


Prunes are pitted and crushed in a blender to a creamy state. Then it is heated in a separate bowl for 10 minutes with the addition of oil.

If the family is tired of the usual ketchup and monotonous sauces, then you can try ketchup with a "twist" in the form. This sauce will complement the main dishes and will delight you with a rich taste and aroma. The best step by step recipes you will find in this article.

Selection and preparation of ingredients


Such fruits are much more acidic than usual, but in the composition of sauce or ketchup they give a piquant sourness and characteristic plum flavor... It is these plums that are needed for subsequent recipes. The quality and taste of homemade ketchup depends on the selected ingredients.

When choosing tomatoes, it is important:

  • so that the tomato has a dense pulp;
  • to taste it is better to choose sweet and sour;
  • the richer and brighter the fruit, the better.

Did you know?At a time when tomatoes were considered poisonous,American Colonel Robert Gibbon Johnson provedall their edibility. In 1820, in a crowded square, he defiantly ate a basket of tomatoes, and since then they have been widely used in cooking.

There are tomato varieties ideal for pickling - dense, small and round. To make ketchup, you need varieties that have excellent taste, fleshy, and high sugar content.

The best varieties will be:

  • (bright red color, sweet taste);
  • De-barao Tsarsky (pink-red);
  • Brown sugar (burgundy brown, saturated sweet taste);
  • (color is bright red, good taste with a bright aroma);
  • (red color, excellent taste);
  • (pink color, great taste).


As a preparation for cooking, Tkemali tomatoes and plums are thoroughly washed. A bone is removed from the plums (there are special tools for removing seeds from berries, but if this is not at hand, you can handle it with a knife).

Important!The final weight of the prepared plums will be less due to the lack of seeds. Calculating the amount of ingredients for recipes, it is better to take plums with a margin.

The best recipes

Ready-made plum ketchup goes well with such dishes:

  1. Main dishes... Ideally served with fish and poultry, it is also popular to combine with kebabs, kebabs, lamb and other meat dishes.
  2. Side dishes... The sauce goes well with pasta, grilled vegetables and some cereals.
  3. Gas stations... Tkemali can be added to kharcho, cabbage rolls and meatballs.

Recipe number 1

Experienced chefs it is advised to serve such a blank on the table cold. Due to the presence of tannins and pectins in the plum, meat dishes with such a sauce will be absorbed much better.


3 cans of 0.5 l 40 min.

Steps

6 ingredients

    blue plums

    3 Kg

    Curry seasoning

    60 g

    Garlic

    300 g

    Hot pepper

    3 pcs.

    Sugar

    18 Art. l.

    Salt

    3 tbsp. l.

Nutritional value per 100 g:

Calories

Carbohydrates


Video recipe

Video recipe: Classic tkemali recipe