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Yellow plum ketchup

0
1028
Kitchen Georgian
Calorie content 152.3 kcal
Portions 3 l.
Cooking time 90 minutes
Proteins * 0.8 gr.
Fats * gr.
Carbohydrates* 37.6 gr.
* per 100 gr. product
Yellow plum ketchup
Content

On the basis of any sour berries, you can prepare sauces for meat and fish dishes. It is most popular to take a plum for this, since by itself it quickly deteriorates and bears fruit well; therefore, when all the jam and compotes are already cooked, it is worth trying the sauce. It is prepared very easily and is well stored in the pantry.

Ingredients

Cooking process

step 1 out of 5
Disassemble the sorted and well-washed plums into halves, remove all seeds. Place the fruits in a large non-stick saucepan and add two glasses of cold, clean water to the plums. Bring the plums to a boil over moderate heat, then boil them for about twenty minutes.
step 2 out of 5
While the plum is boiling, prepare half liter jars and lids and put them in the oven to sterilize. The plums will boil well during this time and it will be possible to proceed further.
step 3 out of 5
Put the peeled cloves of garlic to the plums and whisk everything into a homogeneous mass using a blender. This will create a thick plum puree that needs to be returned to the stove over low heat.
step 4 out of 5
With constant stirring, boil down the plum sauce to the desired thickness. Don't forget to add spices and sugar and salt. Be sure to check the taste of the sauce and add what is missing. You can vary the spices, add more pepper or sugar - to your taste.
step 5 out of 5
Pour the finished ketchup from the plums into sterile jars and immediately tighten the lids. The sauce should cool during the day under the "fur coat", upside down. Then store the ketchup in a dark place for long-term storage.

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