What to cook from plums for the winter. What to cook from plums for the winter Classic recipe for tkemali sauce from yellow cherry plum

Plum, like any fruit, has its own short ripening season, so every housewife is in a hurry to prepare plums for the winter in order to delight her family with delicious dishes for dinner on long cold evenings.

Today, about 100 varieties of plums of various sizes, colors and tastes are known. The benefits of these fruits for the human body are undeniable. If you eat two plums before breakfast, the functioning of the digestive tract will significantly improve and cardiac tension will be relieved. Regular consumption of plums strengthens the nervous system and enriches the body with useful substances and vitamins, improves vision. Doctors recommend including these fruits in the menu for diseases of the kidneys and urinary system, metabolic disorders, obesity and rheumatism. Phytocoumarins, which are contained in plum pulp, prevent blood clots.

Plums are useful for children because they improve appetite and prevent the development of anemia. However, fresh fruits do not need to be included in large quantities in the children's menu; it is better to heat them by adding them to compotes, jelly or fruit puree. A large amount of fresh plums eaten in a child and even in an adult can cause diarrhea (stool upset).

Plum is actively used in folk medicine, home cosmetology and traditional cooking. A large number of dishes can be prepared from fresh plums, frozen, pureed with sugar, or rolled into jars in the form of jam, compote, or sauce. I decided to combine several interesting recipes for preparing plums for the winter into a selection.

Adjika with plums for the winter

Ingredients:

• 2 kg plums;
• 3 onions;
• 1 chili pepper (small pod);
• 5 pcs bell pepper;
• 4 cloves of garlic;
• 3 tbsp. l. vinegar;
• 2 tbsp. l. Sahara;
• 1 tsp. salt.

Preparation:

Sort the plums, wash and remove pits. Wash the bell pepper, remove the seeds and tails, and then cut into large pieces. Wash the chili pepper and cut it into large pieces, and the peeled onion into large cubes. Pass the bell peppers, plums, chili peppers and onions through a fine sieve in a meat grinder twice. Place all the vegetables in a saucepan and cook for an hour, stirring all the time. When the mixture releases juice, add salt and sugar. Place half-liter jars on a wire rack in a cold oven, bring the temperature to 150 C and sterilize the jars for 15 minutes. Place the hot adjika into sterile jars and roll up. By the way, the spiciness of the preparation can be adjusted - add more or less chili pepper.

Tkemali yellow plum sauce for the winter

Ingredients:

• 5 kg yellow plum;
• 2 glasses of water;
• 1 piece chili pepper;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 medium heads of garlic;
• 2 tbsp. l. khmeli-suneli.

Preparation:

Wash the yellow plums and separate the pulp from the seeds. Now place the plums in a saucepan, add water and bring to a boil. Remove the plums from the heat, add the peeled garlic squeezed through a garlic press and chopped chili pepper. Beat everything into a homogeneous mass using a blender. Now return the pan to the stove and bring the sauce back to a boil. Add all the spices. Sterilize half-liter jars in the oven on a wire rack for 15 minutes. Then fill the jars with sauce and roll up.

Thick plum jam

Ingredients:

• 1 kg plums;
• 500 g sugar;
• 25 g of zhelfix (vegetable thickener for jelly and jam).

Preparation:

Sort and wash the plums. Divide in half and remove the seeds, and then transfer to an enamel pan. Mix sugar with gelfix and pour this mixture over the plums. Place the pan on the fire. Bring the plums to a boil and simmer for 10 minutes. Then use a blender to grind everything into a homogeneous mass. Bring to a boil again, boil for 2 minutes and turn off. Sterilize 0.5 liter jars in boiling water or on a wire rack in the oven for 15 minutes. Divide the jam into the jars and seal. It is advisable to store such jam in a cool place, for example, in a cellar.

Tkemali sauce with plums and red tomatoes

Ingredients:

• 10 kg of red tomatoes;
• 1.5 kg plums;
• 1.5 kg chili pepper;
• 350 g garlic;
• 50 g dry red pepper powder;
• 5 tbsp. l. coriander;
• 5 tbsp. l. salt;
• 5 tbsp. l. vinegar;
• 1 liter of water.

Preparation:

Wash the tomatoes and cut them into four pieces each. Then put them in a saucepan, fill with water and put on fire. Bring to a boil and simmer over medium heat for 30-40 minutes. Be sure to stir. Then rub through a sieve to prevent the skins from getting into the sauce. While the tomatoes are stewing, wash the plums and remove the seeds. Wash and cut the pepper into pieces, and peel the garlic. Then grind the plums, peppers and garlic in a meat grinder. Now add this mass to the mashed tomatoes, add the spices and mix. Put the sauce back on the fire, bring to a boil, cook for half an hour over low heat, stirring constantly, then pour in the vinegar, stir and turn off. Place the jars on a wire rack in a cold oven, heat to 150 C and sterilize: 0.5 liter 15 minutes, liter 20 minutes. Pour the finished sauce into jars and roll up.

Pickled plums without seaming

Ingredients:

• 500 g plums;
• 5 tsp. sea ​​salt;
• 1 tsp. mustard seeds;
• 1 tsp. fenugreek seeds;
• dried chili pepper to taste.

Preparation:

For this recipe, it is advisable to use firm plums - ripe, but not overripe. Wash the plums and let them dry. Then remove the seeds and cut them into thin slices. Now place the chopped plums in a deep bowl, add sea salt, mix gently and let stand for at least 3 hours, if you have time, you can leave it overnight. During this time, the plum will release juice, which will act as a brine. Now, in one dry frying pan, lightly fry the mustard seeds and fenugreek (so that they dry well), and in the other, dry hot pepper pods. Let the spices cool and grind them into powder, add to the plums and stir. Let the dish sit for 30 minutes. During this time, sterilize liter jars in the oven for 20 minutes at 150 C. Place the plums in sterile jars, cover with nylon lids and place in the refrigerator. In a day, the dish will be completely ready to eat.

Plum jelly for the winter

Ingredients:

• 1 kg plum;
• 1 kg sugar;
• 100 ml lemon juice;
• 20 g pectin.

Preparation:

Sort through, wash under running water and dry the plums a little. Divide each plum in half, remove the pit and cut into four pieces. Place the plums in a saucepan, squeeze the lemon juice and add to the plums. Stir. Turn on the heat and start cooking the plums. Bring to a boil and simmer for 15 minutes over low heat. Now add sugar, pectin, stir and cook for about 2 minutes until the sugar melts. Skim off the foam and remove from heat. Pour the jelly into sterile jars and seal. Now the jelly jars need to be sterilized. Place hot jelly jars in boiling water for 10 minutes. Then turn off the heat and let them sit in the water for another 5 minutes. After this, remove the jars, wipe with a towel and leave to cool.

Jam “Plums in syrup”

Ingredients:

• 1 kg plums;
• 500 g sugar;
• 1.5-2 glasses of water.

Preparation:

First, wash the plums and remove the pits. If you want the plums to remain whole, remove the pits with a pencil. Boil the syrup. To do this, pour sugar into a saucepan, fill it with water, put on fire and bring to a boil. Then reduce heat and simmer for 15 minutes. Now pour the plums into the syrup, bring to a boil and cook for 30 minutes. Place the prepared clean jars on a wire rack in a cold oven and bring the temperature to 150 C. Sterilize for 20 minutes and cool slightly. Pour hot jam into sterile jars and seal.

Plum compote for the winter

Ingredients for one jar:

• 500 g plums;
• 350 g sugar;
• 3 liters of water.

Preparation:

Sort the plums, wash them, remove the stems. Then use a pencil to remove the seeds. Pour the plums into clean three-liter jars. The plums should take up a little less than half the jar. Now pour boiling water into the jars so that the water covers the plums, let stand for 15 minutes. Now pour the water from the jars into the pan. Bring water to a boil and add sugar. Boil for a few minutes until the sugar dissolves. Now pour the syrup again equally into all the jars. Supplement the missing amount with boiling water. Cover the jars with lids and let stand for 10 minutes. Pour the compote back into the pan (without the drains), boil and pour into jars. Immediately roll up the lids. Turn the jars upside down, wrap them up and leave until completely cool.

Plum fig (marshmallow)

Ingredients:

• 3 kg plums;
• ¾ cup.

Preparation:

Wash the plums and remove the pits. Now place the plums cut side up. Preheat the oven to 180 C and place a baking sheet with plums in it for 20 minutes. Remove the plums from the oven and leave them to cool. Then puree the plums using a blender until smooth. Add sugar and mix everything again. Cover a baking sheet with parchment and pour 0.5 cm thick plum mixture onto it. If everything does not fit on one baking sheet, divide it into two or even three baking sheets. Now, if you have a summer cottage, you can dry the fig in the sun for 3 days. Second option: preheat the oven to 70 degrees and cook the figs in it for 6-8 hours. This time is enough for the fig to dry and become smooth. Now cut the fig into strips and wrap them in rolls - the product is ready to eat.

Plum in its own juice

Ingredients for one half-liter jar:

• 350 g plums;
• 200 g sugar.

Preparation:

Wash and dry the jars. Sort the plums, wash them, divide each one in half and remove the pits. Place plums in each jar, cut side down, in layers. First, lay a dense layer of plums, then cover with sugar, again a layer of plums, a layer of sugar, and so on until the neck. Now cover the jars with lids and pasteurize for 15 minutes from the moment the water boils. Then immediately seal the hot jars, turn them upside down, cover with a blanket and leave to cool completely.

Plum ketchup

Ingredients:

• 1 kg plums;
• 2 kg of tomatoes;
• 250 g onions;
• 1.5 tbsp. l. salt;
• 200 g sugar;
• 0.5 tsp pepper mixtures;
• 2-3 pieces of red hot pepper;
• 2 bay leaves;
• 2 tbsp. l. vinegar;
• 100 g garlic;
• dill, cilantro, parsley, basil to taste;
• 5 cans of 0.5 l.

Preparation:

Wash the plums, halve them and remove the pits. Wash the tomatoes and pour boiling water over them. Then soak in cold water for 5 minutes and remove the skin. Cut the tomatoes into 4 parts. Peel, wash and cut the onions into four parts. Peel the garlic, wash the red pepper and remove its tails. Now mince the plums, tomatoes and onions. Pour the resulting puree into a non-stick pan and cook after boiling for two hours, stirring occasionally. Meanwhile, pass the herbs, peppers and garlic through a fine sieve in a meat grinder. After two hours, add a mixture of garlic, pepper and herbs, as well as salt, sugar, bay leaf and a mixture of peppers to the ketchup. Now add vinegar, stir and cook for another 30-50 minutes until thickened. Sterilize the jars in the oven at 150 C for 15 minutes. Remove the bay leaf from the ketchup and pour hot into the jars. Roll up with sterile lids and wrap in a blanket.

Plum confiture

Ingredients:

• 1 kg plum;
• 1.5 kg sugar;
• 0.5 pcs lemon;
• cinnamon and star anise optional.

Preparation:

For this recipe, use well-ripened plums. Sort it, wash it and remove the seeds. Then pass the plum through a meat grinder. Now pour into a saucepan and add sugar, stir. Place on the fire and cook for 45 minutes over low heat. Now remove from heat and cool. Wash the lemon, pour boiling water over it, cut it into two halves and squeeze the juice out of one. Add lemon juice to the confiture and cook over low heat for another 20 minutes after boiling. At this stage, you can also add spices - cinnamon sticks, star anise. Sterilize the jars in the oven at 150 C for 15-20 minutes. Place the hot confiture into jars, after removing the spices from it, roll it up. Store the plum preparation in a cool place.

How to dry plums and cook prunes

Ingredients:

• 2 kg plums;
• 1 cup burnt sugar;
• 1 glass of water.

Preparation:

Remove the pits from ripe plums using a pencil. Now boil water and dip plums in it three times for a minute. Cover plywood sheets with paper, lay out the plums and dry them in the sun for 2-3 weeks, turning them over several times a day. Bring the plums into the house at night. You can also dry plums in the oven. To do this, first dry the plums for 2 days in the sun on wooden grids. Then dry in the oven in three stages. For the first and second steps, preheat the oven to 40-50 C and place the plums in it on a wire rack. Dry the plums for 5 hours on the first and second days. For the third drying, make a syrup: dilute the burnt sugar with water. Dip the plums in the syrup and place on a baking sheet. Dry the plums for the third time for 10-12 hours. Select the finished plums and dry the rest. Store prunes in dry jars with lids or in a dry place in wooden boxes. Prunes can be sprinkled with bay leaves to protect the plums from insects.

Plum cheese

Ingredients:

• 1 kg plum;
• 100 grams of sugar;
• cilantro seeds to taste.

Preparation:

If you have very ripe and soft plums, you can prepare this unique dish. Wash the plums, remove the pits, sprinkle with sugar and stir. When the plum releases juice, put the pan on the fire and cook, stirring occasionally, until the consistency of thick jam. Then rub the mixture through a colander or sieve. Add cilantro seeds and stir. Now take a piece of gauze or a fabric bag folded several times and transfer the resulting mass into it. Place the bag under pressure for three days. Grease the finished cheese with butter and roll in cilantro seeds. This cheese stores well in a cool place.

Plum-garlic sauce

Ingredients:

• 300 g plums;
• 50 g garlic;
• 20 g dill;
• 50 g vegetable oil;
• salt to taste.

Preparation:

Round blue plums work best for this sauce. However, yellow ones too, and you can also take regular Hungarian, only ripe. Wash the plums, remove the seeds and simmer in a small amount of water. Peel and chop the garlic, wash the dill and finely chop. Mix all ingredients, add salt and vegetable oil. Blend with a blender until pureed. Boil over low heat for 10 minutes and place in sterile jars. Pasteurize for 30 minutes from the moment the water boils. Then turn the jars over and cover them with a blanket for 24 hours for additional sterilization.

Plum jam is a delicacy with a bang! Garden plums are difficult to keep fresh for the winter, but you can make healthy jam from them. Its pulp contains a lot of vitamin P (rutin), which strengthens the walls of blood vessels and normalizes blood pressure. This substance gives plums a purple tint. Vitamin C, the main ally in the fight against colds, is completely preserved in boiled plums, and rutin enhances its effect. In addition to all this, potassium in plums helps remove excess water from the body and fights kidney diseases. It turns out that not just plum jam is brewed at home, but real plum medicine!
We will make jam from pitted plum halves so that whole pieces of fruit remain in the syrup. This makes the delicacy look more appetizing and makes an excellent filling for sweet pies. How to cook plums without the pieces getting boiled over? I would like it to be not jam, but jam made from whole pieces in sweet syrup! There is a small and very simple recipe: you don’t need to boil the fruit for a long time. It's better to do this in several passes. This jam is called five-minute jam. Why? Because the plums are boiled for no more than 5 minutes, this way they retain their shape. To make seedless jam, you need to choose the appropriate varieties of plums, in which the pit is easily separated from the pulp. Whole plum jam is prepared in a slightly different way. Let's get acquainted with a delicious, incredibly healthy and surprisingly simple recipe for plum jam for the winter!

Ingredients:

• 2 kg plums (prunes, Hungarian, raisins);
• 1.2 kg sugar;
• 1 tbsp. water.

A simple recipe for plum jam for the winter.

Many housewives, having reaped a rich and generous harvest, begin to think and look for useful information on how to prepare plums for the winter. A huge number of preparations can be prepared from beautiful plums; we will focus on the most popular, easy and simple recipes that any housewife can prepare.

Credit: www.winiary.pl

1. Dry (dry) plums

How to dry plums? Unique prunes are always useful in the kitchen. Dried plums contain many vitamins, various microelements, and antioxidants. The beneficial substances contained in the composition prevent the growth of bacteria that cause caries. This healthy fruit is a must-have for the winter.

In order for plums to dry properly and well, select only the ripest fruits that are falling from the tree or are ready to fall. Not all varieties are suitable for drying; Hungarian and plums with a high content of sucrose and pectin are most suitable. An important condition for obtaining good prunes is the presence of dense pulp, easily removable bones when pressed, and the content of pectin and sugar in high quantities.

Healthy plums are selected, the bones are removed, then the fruit must be blanched for 1-2 minutes in boiling water, then dipped in cold water and taken out, allowed to dry a little, and excess liquid removed with napkins. To make the prunes shiny and dark, the plums are soaked in honey syrup (two parts boiling water to one part honey) for 3-5 minutes.

You can dry it outdoors, in the sun, or use a special dryer, gas or electric oven. To dry in the sun, spread the cream on a tray or baking sheet in one layer, turning occasionally. The time spent in sunlight is 4-5 days; at night you need to bring it indoors so that the fruit does not become damp. After the dew has dried, they are put outside again. After the specified time, the prunes need to be put in the shade to dry for several days (usually 3-4).

When the prunes are ready, no liquid should come out when pressed, they should be elastic and not crumble in your hands. Ready-made dried fruits are usually added to meat dishes, used for baking, preparing various desserts or adding piquancy to salads.

2. Freeze fruits correctly

Plums can be frozen to enjoy the natural taste in winter, or to cook compote according to a recipe, complement a delicious dessert, bake a pie, etc. For freezing, dense varieties are used, with a high percentage of sugar content and thick skin, where the inner seed is easily separated. The Hungarian and Kuban Legend showed excellent qualities when frozen, and after thawing they retained their natural taste and shape.

The selected cream is washed thoroughly, but not over-exposed in water, then dried and bones are removed, cut into two parts. They can also be frozen whole if necessary for culinary purposes in the winter. The plums are packaged in plastic bags or containers in one layer and sent to the freezer.

After an hour or two, check if the plums have set and hardened, put them away for long-term freezing, putting all the plums in bags or plastic containers. If you put all the available plums in a bag at once and freeze it, in winter it will be difficult to remove the fruits, so the fruits will be easily separated from each other. The storage temperature for plums in the freezer is -16°...-18°C, in such conditions the product is stored for up to six months.

3. Prepare plum juice

The recipe for making juice is very easy and will not cause any trouble for novice cooks. All useful elements are preserved in plum juice, including insoluble pectin. To prepare plum juice, take 2 kg of fresh fruits, 0.4-0.5 liters of filtered clean water and 100 grams of granulated sugar.

Take only ripe and overripe plums, which must be washed and pitted. Place the plums in a saucepan, add water, and heat to a temperature of +75°...+80°C. Remove from heat, let stand for a while to soften the plums, then rub the fruit through a sieve or use a juicer.

Pour water from the pan in which the fruits were in the resulting thick consistency, add granulated sugar and place it on the stove again. We wait for the juice to heat up to a temperature of +85 °C and pour it into pre-prepared containers (jars, glass bottles), and roll it up. To adjust the richness of the juice, reduce or increase the amount of water at your discretion to achieve the desired consistency and sweetness.

4. Make delicious plum pastille and sweet marmalade

To prepare plum marshmallow, you will need 1 kg of freshly picked fruits and a little vegetable oil. First, liquid puree is cooked by analogy with the recipe for making plum juice, then it is placed in a pan (not an aluminum one) and boiled until the volume is halved.

The plum mass is cooled, laid out on baking sheets, trays, etc., having previously covered the bottom of the mold with parchment greased with oil. The layer of the mass should not be more than 2 cm. The plum mass, packaged in forms, is sent to the oven with an internal temperature of +80 ° ... +90 ° C. An important point when preparing marshmallows is to keep the oven door slightly open, otherwise the resulting product will simply be baked. According to the recipe, the approximate cooking time for marshmallows in the oven is 3-4 hours.

When the puree thickens enough and stops sticking to your fingers, the plum pastille is ready. The finished marshmallow is taken out of the oven, cut into wide strips (along with parchment), placed in glass jars and put in the refrigerator for storage.

To make plum marmalade you need 1 kg of plum puree and 500-600 grams of sugar. It is better to cook in a saucepan with a thick bottom, into which the puree is placed, put on low heat and stirred constantly until the mass stops sticking to the bottom. At this point, during the cooking process, the volume will be reduced by half.

Be sure to taste the resulting mixture until it reaches a chewy candy consistency. If the puree is still quite viscous and easy to eat, boil until the required viscosity is achieved.

Line the prepared containers with parchment, spread the plum marmalade in a layer of no more than 2 cm, leave to cool and dry in a dry room for a couple of days. After 2-3 days, the marmalade will easily separate from the parchment paper, cut into pieces, and dip in sugar. Homemade plum marmalade should be stored in a closed, dry container.

5. Pickled plum – add some piquancy to your dishes

Not every housewife has pickled plums in her kitchen; this product is not that popular, but in vain. Marinated plums will not only decorate dishes for the holiday table, but will also add an unusual taste to meat or side dishes.

The recipe requires 5 kg of plums, 1.5 kg of granulated sugar, 250 ml of wine vinegar, 20 g of bay leaf, 10 g of cloves. Ingredients such as ginger, cinnamon or allspice can be used in the recipe as desired.

The plums are placed in a container in small layers, sprinkling each layer with seasonings. The marinade is prepared separately - take 250 ml of wine vinegar, the specified amount of granulated sugar (don’t be alarmed by the thick consistency), mix, put on the flame and simmer until the ingredients are completely dissolved and a homogeneous composition is obtained. The resulting hot, almost boiling syrup is poured onto the plums. The plums may not be completely covered; the plum juice will fill the voids after a while, so no need to worry. Leave to cool for a day.

After 24 hours, the plums are carefully separated from the marinade and the procedure is repeated. Over the next three days, put it on the stove, bring it to a boil, then pour it in again and leave it to cool. It is advisable to drain and boil the marinade twice a day (morning and evening), but the recipe allows you to do it once.

After five days, the fruits are placed in previously prepared clean jars (necessarily sterilized), spices are added and boiling marinade is poured to the very edge of the jars, sealed or rolled up. Pickled plums will not only diversify the festive table, but will also become a delicious treat for guests.

6. We make jam and preserves for the whole family

Delicious plum jam will not only be a wonderful treat for tea on a frosty winter evening, but will also serve as an excellent filling for various confectionery delights, especially in combination with apples, chocolate, and lemon. After harvesting your plums, be sure to make a couple of jars of jam! There are quite a few jam recipes, we will focus on an unusual version, very aromatic and unsurpassed in taste; children and adults will definitely enjoy the delicacy.

To prepare plum jam in chocolate, according to the recipe, take 2 kg of washed fresh plums, 1 kg of granulated sugar, 40-45 grams of cocoa powder and 40 grams of vanilla sugar. A plum with dense pulp is cut into two parts, the seed is removed, 0.5 kg of sugar is added, carefully mixed, being careful not to crush it, and left for 24 hours in a cool room to release the juice.

After a day, add the remaining sugar, add vanilla and cocoa powder and place on low heat. Stir the plums with gentle movements and cook for 50-60 minutes. For each variety of plum, the cooking time may differ; the ripeness of the fruit also affects the duration of the process - the riper it is, the faster it will cook. As soon as the plum jam is prepared, transfer the product into jars and roll up.

Plum jam is prepared using a different technology and differs from jam in its consistency, which has a jelly-like structure. For the recipe you will need 1 kg of plums, 1 kg of sugar, 2.5 g of citric acid, 125 ml of purified drinking water. The bones from the plums are removed, cut into 4 parts, placed in an enamel saucepan, and poured with boiling water. Then, stirring constantly, cook for 20 minutes over fairly low heat.

Then they begin to add granulated sugar in small portions and cook for another 35-40 minutes, removing the resulting foam. At the end of cooking, add lemon, let simmer for one minute and pour into jars to seal. The jam will differ not only in taste, but also in its beautiful iridescent color.

7. Unusual plum wine - a luxurious drink for the table

For plum wine, the recipe requires 10 kg of pitted plums, 4.7 kg of granulated sugar and 1 liter of filtered water. The prepared fruits, cut into 2 parts, are placed in a glass jar (bottle), water and granulated sugar are poured in and left in a warm room for 3-4 days, not forgetting to cover the neck with gauze.

When the fermentation process begins, install a water seal on the bottle or put on a medical glove in the old fashioned way, making one or two punctures in the fingers, and leave for fermentation for 25-30 days.

After a month, the wort is carefully filtered. The pulp must be squeezed out thoroughly, and the wort must be filtered using a fine sieve several times. Now the wine is poured into a clean container (preferably glass), sealed and placed in a dark, cool room for further infusion. You will be able to taste delicious plum wine in 2-3 months.

The longer the wine sits, the tastier and richer it will be. Plum wine has an incredible aroma and pleasant taste, be sure to try it according to the recipe, you can’t buy it in a store! And from wines made from other fruits and berries, plum stands out noticeably.

Tkemali is a spicy sauce originally from Georgia. Like all national dishes of this mountainous country, it contains a large amount of natural herbs and spices, and is therefore good for health. The only people who should refrain from consuming the sauce are people with gastritis and peptic ulcers of the stomach and duodenum.

Traditionally, tkemali is prepared from sour yellow or red tkemali plums (a type of cherry plum) or sloe. In Georgia, they grow in abundance both in the wild and in garden plots.

The classic sauce is sweet and sour, with a lemon-mint note, which it owes to a special mint - ombalo.

Georgians claim that only the classic sauce recipe is worthy of attention. However, over time, a large number of alternative recipes have appeared that allow the use of various sour fruits, depending on the season and region of their growth.

These could be plums of different varieties, gooseberries, red currants or some other berries. If ombalo is not available, housewives often use other varieties of mint, getting excellent results.

Tkemali is a worthy addition to meat, fish, pasta and vegetable dishes. The sauce goes especially well with poultry meat - turkey or chicken.

This preparation can replace artificial ketchups and other additives in the family menu. Tkemali contains only 41 kcal, and there is not a gram of fat and only 8 grams of carbohydrates. For this reason, you can diversify your diet menu with a clear conscience.

Useful properties of tkemali

Tkemali consists of fruits and herbs, does not contain oil, and therefore brings undoubted benefits to the human body. The active substances contained in spices help improve digestion and appetite.

A number of vitamins are preserved in the sauce - E, B1, B2, P and PP, ascorbic acid. Thus, by flavoring food with a spicy sauce, you can improve the condition of the heart muscle, the supply of oxygen to the body’s cells, brain function, and the condition of the skin and hair.

Plums are a storehouse of pectin, which cleanses the intestines and activates its work. Therefore, any heavy food is digested easily and without problems.

Tkemali from plums for the winter - photo recipe

In the process of preparing preparations for the winter, housewives pay a lot of attention to various sauces. These include the familiar ketchups with unusual ingredients, and sometimes just boiled tomato juice with spices. Have you tried plum sauce?

This is an amazing sauce that is perfect for all meat products from barbecue to fried chicken legs. And with cutlets it will be incredibly tasty. Want to try? Then we prepare tkemali sauce for the winter at home.

Cooking time: 1 hour 30 minutes

Quantity: 3 servings

Ingredients

• Plums: 1.5 kg
• Garlic: 1 goal
• Sugar: 8-10 tbsp. l.
• Salt: 2 tbsp. .l.
• Seasoning "Khmeli-suneli": 1 tsp.
• Vinegar: 50 g

Cooking instructions

Yield: 1.5 liters of tkemali sauce.

P.S. To make the sauce identical to the legendary tkemali, before serving it needs to be generously sprinkled with chopped herbs and stirred.

Parsley and dill are suitable for this, half a bunch of each for a half-liter jar. It can be made more saturated by adding vegetable oil. This can be done both during the cooking process and before serving. No more than 30 ml per indicated container.

Classic Georgian plum tkemali - step-by-step recipe at home

A real, specifically Georgian sauce should include tkemali plum, which gives it its characteristic taste. You also need to find an ombalo. This subspecies of mint does not grow in central Russia, however, sometimes it can be found in the markets in dried form or ordered online on specialized websites.

Ingredients for classic tkemali

The resulting quantity of products yields 800 grams of sauce.

• 1 kilogram of tkemali plum;
• 10 grams of salt;
• 25 grams of sugar;
• 5 medium or 3 large cloves of garlic;
• chili pepper (1 pod, you can slightly increase or decrease its quantity);
• a bunch of fresh dill (about 30 grams);
• a bunch of ombalo, or dried grass (30-40 grams);
• 30 gram bunch of cilantro;
• 5-6 grams of dried coriander;
• 6 grams of dried fenugreek (aka utskho, or suneli).

Preparation

1. We wash the plums and put them in a saucepan. It is important that you do not need to separate the pulp from the stone, pour boiling water over it and remove the skin. Fill with clean water - about 100 ml - and cook until the bone and peel begin to separate from the pulp. The fire should be small
2. Place the finished tkemali plum in a colander with small holes and begin to wipe thoroughly. The result should be plum puree, but the skin and seeds will remain.
3. Place the mixture in a saucepan and bring to a boil over low heat. Remove from heat, add dry spices - coriander, suneli, as well as salt and sugar.
4. Chop the greens, pre-washed and thoroughly dried, as finely as possible and add to the future sauce.
5. Chili, washed and freed from seeds, chop finely and mix with the rest of the ingredients.
6. Garlic must be passed through a special press and added to tkemali.
7. Fill well-sterilized small jars with prepared tkemali sauce and close the lids. The dish is ready!

Yellow plum sauce

Alternative versions of the famous sauce are no less tasty and impressive. One of the most common is the tkemali recipe, which uses yellow plums. The most important thing is that they are not sweet and completely soft, otherwise the dish will not work out and will look more like jam than a sauce.

Ingredients for yellow tkemali

• 1 kilogram of yellow plums of any variety;
• 50 grams of sugar;
• 30 grams of rock salt;
• 5-6 medium cloves of garlic;
• a pod of bitter green pepper;
• a bunch of fresh cilantro weighing 50 grams;
• a bunch of fresh dill weighing 50 grams;
• 15 grams of ground coriander.

Preparation

1. Peel the plums and pass them through a meat grinder, or grind them in a food processor. Add salt and sugar and cook for 7 minutes.
2. Remove tkemali from heat, after 10 minutes add chopped spices, herbs, herbs, garlic. Stir
3. Without waiting for the sauce to cool completely, pour it into prepared small containers that have been pre-treated with steam. Close with lids tightly.

Yellow tkemali is ready!

Blue plums - the most delicious sauce recipe

The famous sauce can be prepared from blue plums, which are very common during the season. They grow in gardens, on personal plots, and are sold in vegetable and fruit shops. The main condition is not to take ripe soft fruits.

Ingredients for tkemali from blue plums

• 1.5 kilograms of fruits;
• 2 hot peppers;
• a couple of teaspoons of dried sweet pepper;
• a tablespoon of a mixture of Provencal herbs;
• a dozen cloves of garlic;
• 5 large spoons of granulated sugar;
• 2 large spoons of salt.

Preparation

1. Remove the seeds from the fruits and place them in a saucepan or basin.
2. Mix with granulated sugar and a glass of purified water. Boil for 10 minutes, remove from heat and wait for the sauce to cool.
3. Garlic and hot pepper need to be crushed using a press and added to the plums.
4. After adding salt and dry spices, you need to boil the tkemali for 10 minutes.
5. The hot sauce is poured into sterilized jars and sealed.

A simple recipe for t kemali from plums at home

There are options for preparing the sauce that are suitable for those who do not want to spend a lot of time and effort in order to get an excellent result. The simplest and fastest tkemali recipe allows you to get a homemade dish in less than an hour.

Ingredients

• ¾ kg of any sour plums;
• head of garlic;
• a bunch of fresh cilantro;
• 3 large spoons of dry seasoning khmeli-suneli;
• 2/3 red hot pepper;
• a large spoon of sugar;
• a small spoon of salt.

Preparation

1. Grind the fruit in a food processor or pass through a meat grinder.
2. Cook with salt and sugar until the mixture boils.
3. Remove, wipe, add spices and garlic.
4. Cook for five minutes.
5. We roll the tkemali into jars.

Recipe for tkemali with tomatoes

An alternative to the classic recipe is the option of adding tomatoes to the usual ingredients. In this case, the result is something between ketchup and tkemali. The sauce perfectly complements the taste of meat cooked on the grill or charcoal, pasta dishes, and vegetable stews.

Ingredients for tkemali from plums and tomatoes

• 1 kilogram of ripe tomatoes;
• a quarter kilogram of chili pepper;
• 300 grams of unripe plums;
• head of garlic;
• a pinch of dried red pepper;
• half a tablespoon of salt;
• half a tablespoon of coriander;
• glass of water.

Preparation

1. Simmer the washed and quartered tomatoes until the skin comes off. Usually half an hour of heat treatment is enough. We wipe through a sieve.
2. Grind the chili, garlic and peeled plums in a food processor or meat grinder. Mix thoroughly with herbs and spices.
3. Add tomato puree to the resulting mixture.
4. Boil in an enamel pan over low heat for a quarter of an hour. Don't forget to stir with a wooden spatula.
5. Pour tkemali into sterilized jars and seal.

• The plums you use should be slightly unripe - sour and hard. This is the main condition for choosing the leading ingredient.
• Cook in an enamel bowl; it is better to stir with a spoon or wooden spatula.
• Do not add fresh herbs to hot sauce. Let it cool a little and become warm. In this case, vitamin C will be preserved, which is destroyed at high temperatures.
• Try to ensure that all the garlic that gets into the tkemali is properly crushed. Large pieces that may accidentally end up in a dish will not make it better.
• It is important to store the sauce in small jars. This is necessary so that it does not spoil. An open can should be eaten within a week at most, otherwise mold may appear.
• If it is not important for you to get a classic tkemali as a result, you can add or exclude certain ingredients. Some housewives do not use fresh cilantro because of its specific aroma, others add sweet bell pepper, grinding it and adding it to mashed potatoes, lemon juice or even apples. It all depends on taste and individual preferences.

Homemade tkemali is an excellent alternative to store-bought sauces that contain artificial preservatives and colorings. Another advantage of the dish is the absence of vinegar, which negatively affects the mucous membranes of the gastrointestinal tract.