11 Best Plum Sauce Recipes for Winter

A variety of sauces are a must-have when preparing homemade food for the cold season. They can add a richer and more colorful flavor to any dish. We offer the best ways to prepare plum sauce for the winter, which pairs perfectly with meat dishes. It can be made with both blue and green plums, and with the addition of additional ingredients.

Plum sauce – subtleties and secrets of preparation

Plum sauce is an indispensable winter preparation. Thick and aromatic, it has a unique flavor that pairs beautifully with a variety of meat, poultry, and vegetable dishes. It also pairs well with various types of cheese.

To prepare a truly high-quality and delicious product, it's essential to select the right fruits and prepare them properly. It's equally important to select suitable containers and sterilize them properly—this will ensure the safe storage of your homemade sauce.

Another important rule is to maintain the correct proportions of the main and additional ingredients in strict accordance with the requirements of each specific recipe.

There are several secrets to the perfect plum sauce:

• use mainly sour varieties of plums;
• do not add oil and vinegar during cooking;
• use only sterilized and hermetically sealed jars;
• While the plums are boiling, stir them periodically with a wooden spatula to prevent them from burning;
• Enameled pans are used for cooking fruits; it is unacceptable to use aluminum cookware;
• fruits for preparing the sauce are pre-chopped;
• an important ingredient is marsh mint (if unavailable, you can replace it with peppermint);
• To achieve the required thickness, the sauce should be boiled down 2-3 times.

Selection and preparation of fruits

For making plum sauce, it is preferable to use the Tkemali variety, but if it is difficult to find, you can use any other varieties growing in the region.

It is best to use fruits with a sour taste, even slightly unripe ones.

Choose firm, medium-sized fruits with intact skin. Their surface should be free of any signs of spoilage, rot, or other damage. Overripe or rotten plums that have fallen to the ground should not be used for the sauce.

Preparing the plums is simple: wash the rafts, dry them on a kitchen towel, cut off the stems, and then cut them and remove the pits.

Processing and sterilization of containers

To preserve plum sauce for the winter, use medium-sized glass jars - mostly half-liter and liter ones.

They need to be washed with baking soda and then sterilized. The easiest way to do this is in the oven:

1. Place dry jars upside down on the oven rack.
2. Turn on heating to +150 degrees.
3. Leave for 10-15 minutes depending on the volume of the jars.
4. Remove carefully and use as directed.

Recipes and step-by-step instructions for making plum sauce

There are a ton of plum sauce recipes, so every housewife can easily find her own version of this winter preparation.

Classic recipe

To prepare a delicious and aromatic plum sauce according to the classic recipe, you will need:

• 1 kg sour yellow plums;
• 200 ml of water;
• 40 g garlic;
• half a teaspoon of dried dill, red and black ground pepper;
• 1 teaspoon each of cilantro and coriander;
• 1 tbsp. salt;
• 3 tbsp. sugar.

Step by step cooking process:

1. Place the pitted plums in a thick-bottomed saucepan, cover with water and place on the stove.
2. Bring to a boil and continue to simmer for 20 minutes over low heat.
3. Cool and rub the plum mass through a sieve.
4. Add salt and sugar to the resulting puree.
5. Peel and squeeze the garlic, add it to the fruit puree.
6. Add herbs and spices, mix thoroughly until smooth.
7. Pour the mixture back into the pan and simmer over low heat for twenty minutes.
8. The appearance of bubbles on the surface indicates that the plum sauce is ready.
9. Remove from heat and pour hot into sterilized containers.
10. Cover with lids and sterilize in a pan with boiling water or in the oven for 15 minutes.
11. Screw on airtight lids.
12. After cooling, put the preserves in a cool, dark place for further storage.

From black plums

To prepare a savory addition to steak and other popular meat and fish dishes, you will need:

• 150 g prunes or dried blue plums;
• 2 garlic cloves;
• 1/4 tsp salt;
• 1/3 tsp. hops-suneli seasoning;
• 1 walnut.

The culinary process includes the following stages:

1. Pour boiling water over the prunes and boil for five minutes.
2. Using a blender, grind until smooth.
3. Rub the plum puree through a sieve.
4. Grind the walnuts and add to the mixture.
5. Stir until smooth and cook for five minutes.
6. While hot, place into jars and seal with airtight lids.

From green plums

A sauce made from green, sour plums is popular in the Caucasus, especially when paired with shashlik.

Ingredients required:

• 3 kg of firm green plums;
• 250 g dill;
• 150 g coriander;
• 60 g each of mint and thyme;
• 4 small hot peppers;
• 200 ml of water;
• head of garlic;
• 1/2 tsp salt.

Step-by-step cooking process:

1. Separate the omolo from the leaves and mix with other spices—thyme, coriander, and dill. Place in the bottom of a canning container.
2. Wash the plums and remove the pits.
3. Cook over medium heat until they become soft.
4. Rub the resulting fruit mass through a colander.
5. Add salt, sugar and spices.
6. Cook for another five minutes.
7. Add herbs and bring to a boil.
8. While hot, place into sterile containers and seal with airtight lids.

Cooking in a multicooker

Using a slow cooker, you can make plum sauce for the winter quickly and easily. This recipe requires the following ingredients:

• 2 kg plums (any variety and degree of ripeness);
• 1 onion;
• 250 g granulated sugar;
• 1.5 tbsp rock salt;
• 100 g garlic;
• 1 tsp ground red pepper;
• any kind of spices to taste.

Cooking steps:

1. Wash the plums, cut them in half and remove the pits.
2. Peel the onion and cut into medium-sized pieces.
3. Combine the vegetable ingredients and mince.
4. Place in a multicooker bowl.
5. Select “Stewing” from the modes and leave for two hours.
6. Add aromatic spices half an hour before the product is fully ready.
7. Bring to a boil and distribute into glass containers.

Aromatic curry sauce without sterilization

Ingredients for a sauce that goes well with meat:

• 3 kg plums;
• pack of curry;
• 3 hot chili peppers;
• 15 garlic cloves;
• 5-7 tbsp. sugar;
• 1 tbsp. salt.

Step-by-step preparation:

1. Grind the plums and vegetables in a meat grinder.
2. Add aromatic spices and salt with sugar.
3. Boil for 30 minutes, then distribute into glass containers.

Recipe for a spicy preparation

To make a spicy, piquant sauce for stewed meat or kebabs, you will need:

• 2 kg plums;
• 1 bell pepper;
• 2 hot peppers;
• 200 ml of water;
• 5 tbsp. granulated sugar;
• 1 tbsp. salt;
• Provencal herbs seasoning.

To prepare a spicy appetizer, follow these steps:

1. Boil pitted plums for ten minutes.
2. Rub through a sieve.
3. Cut the hot and bell peppers into small pieces and add them to the plum mixture.
4. Grind everything together in a blender, then rub through a sieve again.
5. Add spices, salt and sugar.
6. Cook for thirty minutes and place into jars without waiting for it to cool.

Assorted plums and tomatoes

Thanks to the pectin found in plums and tomatoes, the sauce will quickly acquire the desired thick consistency.

The following ingredients are needed:

• 500 g of plums and tomatoes of any variety;
• 2 tablespoons of sugar and refined vegetable oil;
• 2 medium-sized onions;
• 1 teaspoon salt;
• aromatic Provencal herbs and ground black pepper.

Cooking steps:

1. Wash all the fruits and select the best quality ones.
2. Peel, chop and sauté the onions.
3. Peel the tomatoes, remove the stems and skin, chop finely and add to the onions.
4. Wash and pit the plums, then add them to the other ingredients.
5. Boil the mixture for ten minutes.
6. Add aromatic spices and boil for a quarter of an hour, stirring every three minutes.
7. While hot, distribute into jars and seal tightly.

In Georgian

For a traditional Georgian sauce you will need:

• 1 kg plums;
• 2 tsp sugar;
• 1 tbsp. l. khmeli-suneli;
• 1 pod of hot pepper;
• 7 cloves of garlic;
• 1 bunch of basil;
• cilantro;
• 1 teaspoon of table salt.

Georgian plum sauce is prepared in the following order:

1. Peel the garlic cloves.
2. Place peeled, pitted plums in an enamel container, add salt and sweeten.
3. Boil for 7 minutes.
4. Finely chop the hot pepper and add to the plum mixture.
5. Finely chop the garlic or crush it in a garlic press.
6. Add khmeli-suneli and continue cooking for 5 minutes.
7. Add garlic and cook for another 5 minutes.
8. Remove the mixture from the stove and process it with a blender.
9. Boil for two minutes and place in sterile containers.

Let's cook it quickly without cooking

In a minimum of time, a sauce is prepared based on the following ingredients:

• 2 kg plums;
• 1 kg sweet bell pepper;
• 200 g sugar;
• 5 pieces each of chili pepper and garlic cloves;
• 2 medium bunches of cilantro and parsley.

Sequential cooking process:

1. Wash and clean fruit and vegetable components.
2. Grind in a meat grinder or blender.
3. Finely chop fresh herbs and add to the other ingredients.
4. Add all the dry spices.
5. Let it sit for 20 minutes to soak the ingredients.
6. Place in sterile small jars and seal with airtight lids.

Chinese sweet and sour sauce

To prepare the sauce according to the Chinese recipe, you will need:

• 1 kg plums;
• 200 g of good quality tomato paste;
• 1 glass of orange juice;
• 1-2 onions;
• 30 g fresh ginger;
• 2 garlic cloves;
• 2 tbsp. dry red wine;
• 1 tbsp each of water, table vinegar and potato starch;
• 2 tablespoons each of brown sugar and soy sauce.

The cooking process is as follows:

1. Wash and pit the plums, chop the onion, grate the ginger and crush the garlic.
2. Fry the onion, ginger and garlic in vegetable oil for two minutes.
3. Mix tomato paste with orange juice, soy sauce, and wine. Add to the other ingredients.
4. Cook until boiling.
5. Grind until smooth using a blender.
6. Dissolve starch in warm water, stir and add to the mixture.
7. Boil until thick.
8. Without cooling, pour the sauce into sterilized glass containers.

Tkemali with meat

For this option you need:

• 800 g Tkemali plums;
• Provencal herbs and salt and sugar - to taste.

Sequential cooking process:

1. Place peeled and pitted plums in a saucepan with a thick bottom.
2. Pour cold water over the fruit, covering it.
3. Bring to a boil over medium heat.
4. Place the fruit in a tall bowl and chop using an immersion blender.
5. Place the resulting homogeneous fruit puree back into the pan.
6. Add aromatic seasoning and salt and sugar.
7. Mix thoroughly and cook for 20 minutes, stirring occasionally.
8. Place the hot Tkemali sauce into small sterile jars and seal with lids.
9. Wrap and wait until cool.

From plum jam

This is the simplest recipe, for which you need:

• 300 ml of ready-made high-quality plum jam;
• 3 tbsp. boiled water;
• 5 tbsp soy sauce;
• 6 tbsp. sugar;
• 2 tbsp. vinegar (preferably apple cider).

You need to prepare it as follows:

1. Mix plum jam with vinegar, sugar, water and soy sauce in a thick-bottomed enamel bowl.
2. Boil for five minutes.
3. Place in sterile glass containers and seal with airtight lids.

Bell pepper sauce

Bell pepper complements the plums perfectly. For the sauce, you'll need the following ingredients:

• 2 kg of plums;
• 500 g sweet bell pepper;
• 100 g hot pepper;
• 150 g each of sugar and garlic;
• 3 tablespoons of salt and tomato paste;
• fresh herbs - to taste.

You need to prepare in the following order:

1. Remove stems and seeds from the ingredients.
2. Chop the peeled garlic.
3. Combine all ingredients and pass through a meat grinder.
4. Cook for half an hour over medium heat.
5. Wash the greens and soak for 5 minutes.
6. Chop and add to the mixture.
7. Add salt, bring to a boil and cook for 15 minutes.
8. Distribute into small sterile containers.

Duration and storage rules

Homemade plum sauce in glass jars should be placed in a cool, dark place - a pantry or cellar. The maximum shelf life of the product is three years.