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Tomato and plum ketchup

0
830
Kitchen European
Calorie content 109.4 kcal
Portions 1.5 l.
Cooking time 1 d.
Proteins * 0.6 g
Fats * 0.2 g
Carbohydrates* 26.6 gr.
* per 100 gr. product
Tomato and plum ketchup
Content

Plums fit perfectly not only in jam, they can also be combined with tomatoes and get excellent quality homemade ketchup. Its density depends on the juiciness of the fruit and the boiling time.

Ingredients

Cooking process

step 1 out of 10
You can choose the most ripe tomatoes for ketchup, you can even with cracks, but without signs of rot.
step 2 out of 10
Wash the tomatoes, cut into large slices. Prepare a wide dish with a thick bottom for cooking the product.
step 3 out of 10
Wash blue plums, cut in half and remove seeds. Add plums to tomatoes.
step 4 out of 10
Boil tomatoes with plums for half an hour over medium heat. Be sure to cover the container with a lid.
step 5 out of 10
After 30 min. put vegetables in a sieve, rub with a spoon to remove the skin and tomato seeds.
step 6 out of 10
Pour the mashed potatoes back into the pan, put on the stove.
step 7 out of 10
Pour in salt and sugar. Add sweet red paprika to taste, as well as a little red hot pepper to add spice.
step 8 out of 10
Stir, bring to a boil over low heat. Boil the ketchup for 15 minutes. In this case, the lid must be open to evaporate excess moisture.
step 9 out of 10
Wash the jars with soda, rinse and rinse with boiling water, then dry in the oven. Pour boiling ketchup into jars, close with boiled lids. Put a cotton towel in a wide saucepan, place jars of ketchup on it. Pour in hot water. After boiling, sterilize for 15 minutes if the jar is half a liter, and 20 minutes if it is a liter. Cork the jars tightly and turn upside down under the covers.
step 10 out of 10
After complete cooling, store in a cool, dark place.

Bon Appetit!

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