Recipes for making plum and tomato ketchup for the winter at home

Nowadays, supermarkets offer a wide selection of sauces and snacks to suit every taste. These products contain chemicals that extend shelf life and other additives. Every homemaker can prepare delicious and healthy plum ketchup for the winter in their own kitchen. Once you've tried it, no one will remain indifferent.

How to make plum ketchup for the winter

To make the perfect sauce, you need soft, purple-hued plums. First, they're thoroughly washed, pitted, then dried and chopped. The other ingredients for the future ketchup also need to be clean and finely chopped.

All ingredients are heat-treated step by step. First, they are placed in a large bowl, mixed well, and gradually brought to a boil.

Next, cover the pan with a lid and simmer for over 1.5 hours. This time is enough for the vegetables and fruits to transform into a viscous, smooth, and thick consistency.

Selecting and preparing the main ingredients

The main ingredients of the fruit sauce are sweet plums. Georgians love to use cherry plums. Tomatoes and bell peppers are also added. It's essential to select only ripe and juicy fruits. Excessive acid in the fruit can ruin the ketchup.

Aromatic herbs are equally important. It's recommended to use curry, basil, and oregano. Some cooks use seasonings that combine herb blends, such as Provencal or Italian herbs. Garlic is essential for adding spiciness to the sauce, while ginger and cinnamon give ketchup a piquant flavor.

Recipes for making plum ketchup at home

The sauce can be prepared in several ways, each of which deserves a detailed description.

Plum ketchup "Tkemali"

This traditional Georgian product is made using cherry plums. The classic recipe calls for unripe tkemali plums. But judging by numerous reviews from experienced home cooks, an equally amazing sauce can be made using other plum varieties. Each variety ultimately influences the flavor and aroma of the ketchup.

To prepare the mixture, take 4.5 kg of cherry plums, wash them, and place them in a 5-liter saucepan. After boiling, simmer over low heat for about 2 hours. During this time, the plums will turn into a smooth paste, which is then cooled.

A colander is used to further strain the plum pulp. It helps quickly remove the pits and skins.

Next, return the pan to the heat, add mint leaves, 1.5 teaspoons of ground coriander, 1 teaspoon of salt, 100 g of sugar, and crushed garlic. Mix the ingredients thoroughly and simmer for 10 minutes.

To add a piquant and spicy kick to the sauce, you can add additional ground red pepper.

The still warm preparation is placed into sterilized jars and rolled up with iron lids.

With apples

Making plum ketchup using this recipe is very simple. You'll need the following ingredients:

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

The plums are pitted and then placed in a saucepan with water. Simmer the fruit for about an hour over low heat. Once cooled, purée the plums through a sieve until smooth.

The apples are cut and cores removed. Water is then added, and the fruit is simmered until soft. Once cooled, it is mashed.

Combine the two types of puree, add sugar and a pinch of each seasoning. Mix thoroughly and simmer for 5 minutes on the stove after boiling. Transfer the finished ketchup to glass containers.

Note: To avoid a cloyingly sweet taste, it is recommended to use sour apples in the sauce.

With tomato paste - finger-licking good

This recipe is a real find for those who love spicy food. It pairs perfectly with meat dishes. Ingredients required:

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

Only ripe fruits are selected, the pits removed, then washed and pureed. The garlic is crushed, the peppers are seeded and stemmed, and then pureed.

Combine the chopped ingredients. Add sugar, salt, and paste, stirring constantly.

The future preparation is placed on the burner and cooked at low power for approximately 20 minutes from the moment it starts to boil.

The ketchup is poured into sterilized jars and sealed. They are then turned upside down and wrapped in a towel until the sauce cools.

With red wine

This drink imparts a tart flavor to ketchup. When prepared with this combination, the product pairs perfectly with fried meat dishes.

Ingredients:

• 2 kg 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.

The plums are pitted and placed in a saucepan. Wine, vinegar, salt, and sugar are added. The saucepan is placed on the burner over medium heat. Simmer the contents for 20 minutes.

After cooling, the mixture is whipped with a blender. The pureed plum mixture is returned to the oven and brought to a boil.

Then add the seasonings and garlic. The ketchup is then cooked for about 10 minutes. The product is immediately poured into jars.

Georgian-style yellow plum sauce

Ingredients:

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

The fruit is cleaned of dirt and pits. The skin can be removed if desired. The cream is placed in a saucepan, and water is added. The contents are brought to a boil. Then, crushed garlic and hot pepper slices are added. The resulting mixture is pureed in a blender and returned to the stove.

After the second boil, add salt, sugar, and seasoning. Cook for another 2 minutes, stir, and can.

With curry

Ingredients:

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

What makes this recipe different from others is that the plums, peppers, and garlic are blended and cooked. Then the remaining ingredients are added. The sauce is brought to a boil and poured into jars. The result is a stunning preparation that takes just 20 minutes to prepare—10 minutes for each step (preparation and cooking).

With the addition of basil and oregano

To make the fragrant sauce you need to take:

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

Tomatoes are blanched for 2 minutes in boiling water., then peel and seed the tomatoes. The tomato pulp is minced through the fine holes of a meat grinder. The plums and onions are also peeled and chopped. Herbs, spices, and garlic are added. Everything is thoroughly mixed and simmered for 60 minutes over low heat. Vinegar is added 8 minutes before the end of cooking.

With bell pepper

This vegetable makes a great substitute for tomatoes in ketchup. It pairs beautifully with plums, adding a touch of freshness to the finished product. Here's what you'll need:

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

This recipe allows for other spices. It's up to you to decide whether you want your ketchup to be spicy or tangy. The only rule is to avoid using too many different herbs, as this can give the mixture an off-putting aroma.

Use red or yellow bell peppers. The most important thing is to use a sweet variety. This sauce takes just half an hour to prepare and is immediately jarred.

Red cherry plum ketchup

Ingredients:

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

The cherry plums are washed and boiled in a small amount of water. The resulting mass is strained through a sieve and simmered for about half an hour.

Add salt, granulated sugar, seasoning, and hot paprika to the puree. Cook the mixture for 15 minutes, stirring constantly.

Crush the garlic and add it to the sauce along with the tomato paste. Cook the ketchup for 10 minutes. If necessary, simmer the plum mixture longer. Usually the cooking time will increase if it is too runny.

The hot mixture is poured into glass containers and sterilized for 15 minutes. The lids are then screwed on.

Ketchup with prunes

To begin, you need to purchase:

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

The tomatoes are dipped in boiling water for 60 seconds, then the skins are removed. The vegetables are coarsely chopped and placed on the stove for half an hour with a bay leaf.

The prunes are pitted and blended until creamy. They are then heated in a separate bowl for 10 minutes with the addition of oil.

The finished tomatoes are cooled, the bay leaf is removed, and the vegetables are whipped in a blender.

Combine the two purees, add salt, sugar, and spices, and simmer for 25 minutes. Add vinegar toward the end of cooking. Then, pour the mixture into the pan.

How long does plum ketchup last?

Glass jars are considered the most optimal packaging for storing sauce. They are environmentally friendly and can withstand heat treatment very well. This allows the ketchup to stay fresh for over a year without the addition of harmful preservatives.

An equally important advantage of glass is the ability to visually assess the quality of the blank. The only drawback is the fragility of the jar.