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Plum ketchup with garlic for the winter

0
1012
Kitchen Georgian
Calorie content 153.3 kcal
Portions 0.8 l.
Cooking time 30 minutes.
Proteins * 0.7 g
Fats * 0.3 g
Carbohydrates* 37.7 g
* per 100 gr. product
Plum ketchup with garlic for the winter
Content

Plum sauce is more than just a meat addition. It sets off the taste of dishes as it should be. Light sourness, spice and sweetness - all this helps to reveal the taste of lamb, beef. You can serve it with steaks and kebabs and get additional benefits and a boost of vitamins from this.

Ingredients

Cooking process

step 1 out of 7
Take ripe blue plums, ripe and undamaged. Go through the fruit and remove any that are too soft or rotten.
step 2 out of 7
Remove debris, leaves and tails from the plums. Rinse them gently in running water, being careful not to damage the fruit too much.
step 3 out of 7
Pour the plums into a saucepan, after removing the seeds from them - if any. Pour in water and simmer over low heat until the fruit softens, about five or seven minutes.
step 4 out of 7
Wipe the plums with a sieve into the pan, the skins should remain in the sieve. You will have a smooth plum puree.
step 5 out of 7
Rinse and peel the garlic, measure out the salt and spices, and squeeze the garlic into a saucepan of plum puree. Add herbs and salt with pepper, stir and cook for ten to fifteen minutes after the mixture boils.
step 6 out of 7
Gently pour the finished sauce into sterile jars, roll up with sterile lids.
step 7 out of 7
Turn the jars with the sauce upside down and cover the jars with a blanket or towel until the workpiece has cooled completely, and after the jars with the sauce have completely cooled down (about a day), store them in a cool, dark place.

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