A step-by-step photo recipe on how to make cherry plum ketchup for the winter at home. Cooking delicious ketchup from cherry plum

Vegetables

Description

Ingredients

Steps

Where to start and how to cook cherry plum ketchup? The first thing to do is to purchase or collect the main ingredient in the quantity indicated in the ingredients. As for the cherry plum variety, then you can safely rely on your taste. You can also choose a variety yellow cherry plum however, be sure to consider taste features fruit: if the cherry plum is too sour, then a little more sugar will have to be added. We thoroughly wash the fruits in cold water, along the way we sort out and weed out spoiled specimens.



We rid each cherry plum of a bone, after which we put the halves in a saucepan and fill them with water. Within 5 minutes after boiling the water, cook the cherry plum over low heat: it is enough if the fruit just softens slightly. We drain the water, and transfer the cherry plum to a food processor or chop in any other way convenient for you. As a result, we get a hearty homogeneous puree..



At this stage, it is already possible to prepare all the spices we need for cooking ketchup. As mentioned earlier, you can add or remove some items from the list of seasonings to your liking. Salt and sugar, of course, must be involved in the cooking process.



We put part of the still hot puree in a small deep bowl, add two tablespoons of thick tomato paste mix the ingredients thoroughly. We send the resulting mass to the remaining cherry plum puree in a saucepan, mix everything again. Now gradually pour all the prepared spices into the pan, add sugar and salt in portions, knead and taste the future ketchup. Over the next 15 minutes, cook the sauce over low heat, stirring it constantly with a wooden spatula or spoon. We clean the garlic and pass all the cloves through the press, add the resulting mass to the ketchup. Cook the sauce for another 10 minutes until thick: if during this time the ketchup has not had time to thicken, then cook for another 5-10 minutes. Align the workpiece with salt and sugar to taste.



Posting more hot sauce in pre-sterilized small jars as shown in the photo. Roll them up prepared tin lids, let the workpiece cool completely and put it in the pantry. Now you know how to make delicious homemade ketchup from cherry plum for the winter.



Bon appetit!

Georgian cuisine beckons with its spicy aroma. This year there are a lot of cherry plums and I decided to cook the Georgian Cherry Cherry Tkemali Sauce. The preparation is simple but takes time, but it is worth it, as store-bought ketchups and sauces do not compare to the taste of this homemade sauce.

Ingredients for Tkemali Sauce:

Ripe cherry plum - 2-2.5 kg

salt - 4-5 tsp

sugar - 100-150 gr (depending on the acidity of the berries)

garlic - 8-10 cloves

hot chili pepper - 1 pc.

ground black pepper - 1 tsp

coriander - 2 tsp

greens (dill, parsley, cilantro) - 1/2 bunch each

mint - 10 leaves

vegetable oil

Cooking:

To prepare Cherry plum Tkemali Sauce, first prepare all the ingredients. Ripe cherry plum thoroughly washed under running water, put in a container for cooking, fill with water and put on fire. After the water boils, cook the berries for 15-20 minutes until they soften. Drain the water, let cool.

In the meantime, prepare jars, I took a volume of 250 ml for convenience. So, opening a jar of sauce in winter, it will not stagnate and this volume is enough for the whole family. So we sterilize them, not forgetting about the sterilization of the lids.
We also prepare all the ingredients - very finely chop the hot pepper, all the greens, including mint leaves, squeeze the garlic here. If you want the sauce to be more homogeneous, without visible spices, then it is better to chop everything in a chopper blender.

We grind the cooled cherry plum with the help of a large sieve into a puree-like state, thereby getting rid of the skins and bones.
We put the grated puree on the fire, add all the prepared ingredients, also salt, sugar, pepper, coriander. We adjust the taste according to our own taste preferences. Cook over low heat, stirring until boiling, and then for about 5 more minutes.
Pour the boiling sauce into jars, if desired, you can add 1 tsp. boiling vegetable oil but I didn't add it. We roll up the lids and leave the blanks for the winter.

Bon appetit!

That's how many homemade sauces and seasonings there are, and the hand reaches for ketchup. He entered our lives so quickly and imperceptibly that it is hard to imagine without him. daily menu. Is it true, shop ketchup I am afraid to buy. I prefer to do it myself different variations. And today I will tell you how to cook tomato ketchup for the winter - you will lick your fingers. Here you will already know exactly what components it consists of, and prepare at home the safest for your health.

Tomato ketchup for the winter "Lick your fingers"

First, I will share a recipe on how to make ketchup with apples and vinegar at home. This is our favorite family option. Perhaps you will like it too.

Ingredients:

• 3 kg of ripe red tomatoes;
• 500 g of apples;
• 3 pcs. onion;
• 1.5 st. spoons of salt;
• 0.5 tsp ground red pepper;
• 1 teaspoon ground black pepper;
• 1.5 cups of granulated sugar;
• 50 ml apple cider vinegar (6%).

How we cook:

1. We cut the washed tomatoes crosswise on top, pour boiling water for two minutes. Then transfer to a bowl with cold water. After five minutes, drain the liquid and easily remove the skin. Cut the tomatoes into cubes.
2. Peel the onion, wash, finely chop. Peel apples, cut into small cubes.
3. Put the chopped tomatoes, apples and onions in a saucepan. Pour in water to lightly cover, and simmer for 50-60 minutes, until soft.
4. Turn off the heat, wait until the mixture cools down. Pour into a blender and grind until smooth. Or grind through a sieve.
5. Again, pour the tomato gruel into the pan, add salt, ground pepper (black and red), add sugar. Put on fire, simmer for 5-7 minutes, stirring until the mass thickens. After that, pour in the vinegar, mix.

We decompose hot ketchup into sterilized jars, tighten the lids. Turn over, wrap in a warm blanket, let cool. It turns out amazing delicious ketchup at home.

Thick ketchup with starch

If you prefer thick tomato ketchup, I propose to prepare it with starch. This is a simple recipe, with bell peppers and garlic, but no apples. The sauce is moderately spicy fragrant seasonings which you can choose according to your taste.

Ingredients:

• 1.2 kg of tomatoes;
• 2 pcs. bell pepper;
• 5-6 cloves of garlic;
• 1 st. a spoonful of starch;
• 2 teaspoons of salt;
• 50 g of sugar;
• 20 ml of vinegar (9%);
• Spices to taste and desire - paprika, cumin, black peppercorns, cloves, bay leaf.

How we cook:

1. Remove the skin from the tomatoes, as in previous recipe. We sterilize the container for conservation.
2. Cut the tomatoes into cubes. Let's put it in a saucepan. We'll send it there bell pepper, de-seeded, washed and finely chopped. Simmer for half an hour, uncovered and stirring occasionally. Pour some of the resulting juice through a sieve into a separate bowl.
3. Turn off the fire, let the mass cool down. We grind it through a sieve or beat it in a blender. Pour into the saucepan again.
4. Clean, wash and cut the garlic. We take a piece of clean gauze, add garlic and spices to taste (except salt and sugar). We lower this bag into the pan. Stew for 20 minutes. Five minutes before the end, add sugar, salt, vinegar. We stir.
5. We take out a gauze bag with spices with a slotted spoon. Cooled down tomato juice, which we filtered earlier, dilute the starch and pour it into hot ketchup. We put everything out on a small fire for another 5 minutes.

Divide the hot sauce into jars and screw on the lids. like this simple recipe tomato ketchup for the winter - thick and fragrant.

Ketchup from tomatoes and yellow cherry plum

Want a little exotic? I'll tell you how to cook rich and fragrant ketchup from yellow cherry plum for the winter.

Ingredients for 1.5 liters of finished product:

• 3 kg of ripe tomatoes;
• 1 kg of yellow cherry plum;
• 4 things. onion;
• 4 things. large apples;
• 2 tbsp. spoons of salt;
• 150 g of granulated sugar;
• 80 ml of vinegar (6%);
• Spices to taste.

How we cook:

1. Cooking sweet and sour sauce Let's start with the preparation and processing of containers. Wash with soda and scald jars and lids with boiling water. We will select volumetric containers for roasting tomatoes and plums.
2. We wash apples, cherry plums, tomatoes, peeled onions in running water.
3. We put onion and apples on the bottom of the baking dish. Spread cherry plums on top, followed by tomatoes. Cover with a lid and bake in the oven at medium temperature for about an hour and a half.
4. During this time, vegetables and fruits will become soft, the skin will burst, a lot of juice will stand out. We take everything out of the oven, pour the juice, and cooled to warm state rub the fruits through a sieve.
5. Add salt, sugar, favorite spices to the mass. We put it on the stove and cook on low heat for about an hour. 5 minutes before cooking, pour in the vinegar.

Pouring homemade ketchup into clean jars, twist the lids.

Note: if the sauce is too thin, the boiling time can be extended by half an hour.

Ketchup without vinegar - a classic recipe

There are many different recipes how to cook ketchup from tomatoes for the winter - you will lick your fingers. It is impossible not to remember classic version- no vinegar. I'll tell you how to cook such a healthy sauce.

Ingredients (for 1 half-liter jar):

• 1 kg of tomatoes;
• 1-2 cloves of garlic;
• 1 st. a spoonful of sugar;
• 1.5 teaspoons of salt;
• 5-6 peas of allspice;
• 4-5 cloves;
• A quarter teaspoon of cinnamon;
• A piece of hot pepper.

How we cook:

1. Sterilize jars and lids classic ketchup for the winter from a tomato.
2. We cut the washed tomatoes into several pieces along, put them in a saucepan, pour in a little water and simmer after boiling for about seven minutes.
3. Throw the tomatoes on a sieve, wipe. The skin is easily separated and remains on the sieve.
4. Pour the tomato puree into a saucepan, simmer without a lid for about an hour. We stir.
5. A piece of hot pepper, cloves and peas allspice put in a gauze bag and dip in ketchup. Also add sugar, salt, crushed garlic, cinnamon. Simmer another ten minutes.
6. Turn off the fire, take out the bag of spices. Put hot ketchup in jars, cover with lids. We sterilize in a dish with a wide bottom for 15 minutes after boiling. It is better to lay a folded towel at the bottom. Sterilization is necessary so that the vinegar-free sauce keeps well.

Carefully take out the jars, roll up the lids with a key. Now you know how to make tomato ketchup for the winter without vinegar at home.

Tomato ketchup with basil

The perfect accompaniment to spaghetti, pizza and more. The ketchup recipe is easy, and the taste is truly Italian. I'll tell you how to make delicious tomato ketchup for the winter with basil.

Ingredients:

• 1 kg of ripe tomatoes;
• 1 bunch of basil greens;
• 5-6 garlic cloves;
• 1 bunch of parsley;
• 100 ml vegetable oil;
• 2-3 teaspoons of salt;
• 2 tbsp. spoons of sugar.

How we cook:

1. Sterilize jars and screw caps.
2. We cut the tomatoes on top with a cross, pour boiling water for a few minutes. Then put the tomatoes in cold water for a minute, let's put it in a colander.
3. Remove the skin from the tomatoes, cut them into pieces. Put in a saucepan, simmer for half an hour over low heat.
4. In the meantime, wash the parsley and basil, dry, finely chop. Peel and chop the garlic.
5. Beat the tomatoes with a blender until smooth. Add basil, parsley and garlic. Add oil, simmer another 15 minutes. We try on spices, add salt and sugar if necessary.

Tip: for greater density, you can add a little diluted starch to the sauce.

Pour the finished ketchup into jars, twist the lids. Let's brew for a few days. Shake before serving.

Ketchup as "Heinz" in a slow cooker

If you have a reliable home assistant- a slow cooker, I'll tell you how to make ketchup in it for the winter like Heinz. The taste is no different from the store, and the quality is better - without preservatives and stabilizers.

Ingredients for a 5 liter multicooker bowl:

• 4 kg of tomatoes;
• 2 pcs. onion;
• 400 g of sugar;
• 1 st. a spoonful of salt;
• 0.5 tsp ground black pepper;
• 1/3 teaspoon ground red pepper;
• 0.25 tsp ground cloves;
• 0.25 tsp ground cinnamon;
• 0.5 st. tablespoons of vinegar (9%).

How we cook:

1. Remove the skin from the washed tomatoes, cut into small cubes. We clean the onion, wash, chop. Put the vegetables in the multicooker bowl. Turn on the "Extinguishing" mode for 1 hour.
2. Pour the resulting mass into a separate container, grind it through a sieve or grind it in a blender. If a lot of juice has formed during stewing, drain the excess.
3. Pour the pureed mass back into the bowl, add sugar and salt. We cook on the “Extinguishing” mode until thickened (2-3 hours, depending on the power of the multicooker).
4. 10 minutes before done, add ground peppers, cinnamon, cloves and vinegar.

Pour the hot sauce into sterile jars and roll up the lids. After insisting under the covers, fragrant ketchup cooked in a slow cooker is transferred to cool place for storage.

Note: you can enrich the sauce to your liking by adding chopped garlic, herbs at the end of cooking.

Ketchup for the winter from yellow tomatoes

Grow in our dacha different varieties tomatoes, and you want to process everything. So I'm stocking up on different interesting recipes. Like this one very much beautiful sauce- from yellow tomatoes.

Ingredients (for 2 half-liter jars):

• 2.2 kg of yellow tomatoes;
• 2 pcs. onion;
• 400 g bell pepper (preferably - yellow color);
• 1 teaspoon of salt (with top);
• 2 tbsp. spoons of sugar;
• 5 peas of allspice;
• 1/3 teaspoon ground cinnamon;
• 3-4 cloves;
• A piece of hot pepper;
• 1 st. a spoonful of vinegar (9%).

How we cook:

1. My tomatoes Bell pepper, peeled onion. We cut the vegetables into cubes, put them in a saucepan, add chopped hot pepper. We cook 40 minutes.
2. Add peas of allspice, cloves. Simmer another 20 minutes and turn off
3. We wipe the warm mass in small portions through a sieve. At the same time, discard the spices and skins remaining in the sieve.
4. Whip tomato puree whisk, pour into a saucepan. Add sugar, cinnamon, salt, vinegar. Cook, stirring, 15 minutes.

Ready amber sauce is poured into jars, rolled up, wrapped. After cooling, we take it to a cool place.

I suggest watching another video recipe for amazingly delicious homemade ketchup.

Now you know how to cook tomato ketchup for the winter - you will lick your fingers. I hope you enjoy it. Experimenting with additives and spices, you can come up with your own signature recipe. Enjoy your meal!

Usually, tkemali sauce is prepared from cherry plum - Georgian spicy sauce, with addition a large number herbs and spices. In addition to cherry plum tkemali, you can cook another delicious sauce, the recipe of which I will offer you. We will prepare a sweet and sour cherry plum sauce for the winter with Italian herbs, garlic, wine vinegar and turmeric. This sauce is great for fish dishes and to the chicken.

Taste Info Sauces for the winter / Sauces

Ingredients

• cherry plum small 0.7-1 kg
• garlic 2-3 cloves
• Bell pepper spicy in taste
• turmeric 0.5 tsp
• Italian herbs dry 0.5-1 tbsp. l.
• white vinegar 30 ml
• sugar 2-3 tbsp. l.
• large sea ​​salt 1 tsp

Preparation time: 20-30 minutes.
Cooking time: 2 hours.

How to cook sweet and sour cherry plum sauce for the winter

First of all, carefully sort out the cherry plum, removing the spoiled berries. Wash and place the cherry plum in large saucepan, pour some water (half a glass). Put the saucepan on small fire, boil for 5-10 minutes, the cherry plum will begin to release juice, its skin will become soft.


Rub a metal cherry plum through a sieve to get fruit puree.
The remaining cake can be used to make compote, for this, fill it with boiling water and boil for several minutes, add sugar to taste.


The base for the yellow cherry plum sauce is ready. By the way, you can also make jam and confiture from it.
Put this semi-finished product on a small fire, cook for 15-20 minutes, then put it aside, let it cool.


Add sugar, salt, white wine vinegar to the slightly evaporated puree, if there is none, take apple cider vinegar.

Pour turmeric and dry herbs, mix, cook the sauce over low heat.


Next, add hot red pepper in parts, try the sauce, if there is not enough spiciness, then add more.


Peel and mince the garlic and add it to the sauce. Boil the sauce for about 10 more minutes, if necessary, add more sugar or salt, turn off the heat.


Sweet and sour sauce from cherry plum pour into small jars, pre-sterilized, roll up the lid, store in the refrigerator.