Not all housewives prepare plum and tomato ketchup at home for the winter. What for? After all, in stores and supermarkets there is such a huge selection of all kinds of sauces. But, if you look at the composition of store-bought sauce, you can see that they contain preservatives and various chemical additives.

Of course, natural ketchups are also on sale, but they are very expensive. So why not make the sauce at home in your kitchen? True, the preparation will take quite a lot of time, but the cost of the finished product will be quite low, and the ketchup will be made from natural products.

Delicate plum ketchup with tomatoes and peppers at home for the winter

Very tasty and simple recipe

Ingredients:

• five kilograms ripe plums;
• one kilogram of tomato;
• half a kilo of red sweet pepper;
• garlic - two heads;
• hot pepper – two pcs.;
• granulated sugar– one and a half glasses;
• salt - two tbsp. heaped spoons.

Preparation steps:

• cook glass containers for the finished product. It is better to take glass bottles or half-liter jars. Wash them thoroughly with soda and sterilize over steam;
• prepare vegetables: remove seeds from plums, cut tomatoes into slices, peppers into small pieces;
• mince the ingredients;
• transfer the vegetable mass to a saucepan with high sides;
• put on fire and simmer for about an hour;
• remove the pan from the heat, let the vegetable puree cool;
• grind the mixture through a fine sieve to remove seeds and peel;
• put the puree on the fire and cook for three hours;
• forty minutes before cooking add grated fine grater garlic;
• at the end of cooking, pour in a little vinegar, but this is optional;
• pour the finished product into prepared containers;
• put in a cellar or basement.

Plum ketchup “Solo” without tomatoes

To prepare plum ketchup without tomatoes, you need the following products:

• plums - two kilos;
• two pieces hot pepper;
• one head of garlic;
• 250 grams of granulated sugar;
• 100 gr. salt;
• three teaspoons of curry.

Preparation:

• remove seeds from fruits, cut hot pepper lengthwise into two parts;
• grind all ingredients in a meat grinder, add spices, except garlic;
• put in a saucepan on the fire for twenty minutes;
• add grated garlic;
• Let it simmer for another fifteen minutes;
• pour the finished product into the prepared container.

ON A NOTE

Plum sauce can be prepared not only with tomatoes. Sweet and sour apples, such as Antonovka, will give ketchup a special aroma. Then it is advisable to add various spices to this sauce: cloves, cinnamon and a little ginger.

Plum and tomato ketchup for the winter “Sweet and sour”

Pizza and pasta, meat and fish, borscht and vegetable soup - you can add a couple of spoons to all these dishes homemade ketchup, and bring them taste qualities to perfection. And if you just want to have a snack, then a piece of black bread with homemade ketchup is just a godsend. In order for the ketchup to be delicate sweet and sour taste plums are added to the tomatoes.

Recipe No. 1

Products:

• tomatoes - two kilos;
• plums - kilo;
• ground black pepper;
• allspice – 4 pcs.;
• sweet bell pepper;
• half a glass of sugar;
• spoon of salt.

Preparation:

• grind vegetables through a meat grinder;
• boil for a quarter of an hour;
• grind through a sieve;
• add salt, sugar and spices, except vinegar;
• cook with stirring for 2-2.5 hours;
• Pour into glass containers and close with metal lids.

An excellent video recipe for plum and tomato ketchup for the winter:

Recipe No. 2

Ingredients:

• tomatoes - two kilos;
• plums - half a kilo;
• a teaspoon of ground red pepper;
• salt, sugar - to taste;
• cloves - three pcs.;
• laurel leaf - three pcs.;
• 6% apple cider vinegar – half a glass.

Preparation:

• remove pits from plums;
• grind vegetables with a meat grinder or blender;
• boil the tomato-plum mixture for two hours;
• grind through a sieve;
• add all the spices to the puree, except vinegar and pepper;
• ten minutes before the end of cooking, add the remaining ingredients;
• let it boil for ten minutes, pour the finished product into prepared jars or bottles.

Sauce made from plums is a real storehouse of vitamins. It’s easy to make sweet and sour ketchup from plums and tomatoes for the winter at home. And in summer and autumn it will be very useful for meat dishes, cooked on the grill. The spiciness and sweetness can be adjusted according to your taste preferences. The main product of the sauce is, of course, ripe, fleshy and juicy plums. Other products are optional.

Not every housewife knows how to prepare ketchup with plums and tomatoes at home for the winter. Indeed, in recent years, supermarket shelves have offered a wide selection of snacks and pickles. But if you read the ingredients of the products, you can see that the sauces contain preservatives and additives harmful to our health. So why not prepare a delicious and healthy ketchup from plums for the winter - you will lick your fingers, it will be so delicious. True, you will have to spend a little time preparing, but the end result is worth it. Here are my favorite recipes.

Ketchup with plums and tomatoes at home for the winter

This is one of my favorite recipes, because not only my husband, but also my children enjoy eating this sweet and spicy snack. So let's get started.

Products:

• Plums – 5 kg;
• Tomatoes – 1 kg;
• Bell pepper – 500 g;
• Hot pepper – 2 pcs.;
• Garlic – 2 pcs.;
• Sugar – 125 g;
• Salt – 70 g.

Initially, I prepare a glass container for the sauce. I store a snack with plums in glass bottles or in banks.

Tip: to prevent homemade ketchup from spoiling during storage, the container must be thoroughly washed with soda and then sterilized over steam.

1. Now it’s time to prepare the vegetables: I cut the tomatoes into slices, and remove the seeds from the plums, bell pepper I cut into small pieces.
2. I grind all the prepared ingredients for the future ketchup using a meat grinder. Then I transfer the resulting mass into a separate container, add seasonings and put it on the fire. Ketchup is simmered over low heat for about an hour.
3. When vegetable puree When it cools down, I grind the mixture through a small strainer. This will get rid of the peel and seeds.
4. I pour the pureed vegetable puree back into the saucepan and cook over low heat for about three hours. 40 minutes before the end of cooking, add garlic, passed through a press, to the mixture.

I pour the finished ketchup into containers and put them in a cool place.

This simple recipe will help you achieve a delicious tangy sweet ketchup. Be sure to try it!

Ketchup made from plums and tomato paste for the winter - you'll lick your fingers

Spicy plum ketchup tomato paste – wonderful snack to meat. Especially on cold winter days when our body wants to warm up. I will now describe to you how to make spicy ketchup.

Required ingredients:

• Tomato paste – 2 tbsp. l.;
• Plums – 2.5 kg;
• Salt - Art. l.;
• Sugar – 250 g;
• Garlic – 2 pcs.;
• Hot pepper – 2 pcs.

Initially, I select ripe plums and, after removing the seeds from the berries, wash them. Then I turn the plum halves into puree using a meat grinder.

1. I put the garlic through a press, and hot pepper I grind it through a meat grinder (you need to remove the seeds and stem from the pods).
2. I combine all the ingredients described above and, without ceasing to stir, add sugar, salt and tomato paste to them.
3. I put the future ketchup on the stove and cook it over low heat for about twenty minutes after boiling.
4. I pour the finished ketchup into a sterilized container and roll it up. I turn the jars over and wrap them in heat until they cool completely.

Tip: spicy ketchup not only goes well with meat or fish, but can also be used as a marinade for barbecue.

Lick your fingers!

Plum ketchup “Tkemali”

Tkemali is considered a traditional Georgian sauce made from cherry plum. IN classic recipe it is said that to prepare snacks you need to take unripe sour plums tkemali But as my experience has shown, ketchup can be made from blue plums or berries of another variety. The taste and color of the sauce varies depending on the type of main ingredient.

1. If you check the Tkemali recipes, I will need 4.5 kg of cherry plum, but you can use another variety of plums. I wash the fruits thoroughly and put them in a five-liter pan. I put the container on the stove and after the water boils, cook for about two more hours over low heat.
2. After two hours, when the plums turn into a mushy mass, remove the saucepan from the heat and cool it.
3. Using a colander, I grind the plum pulp until smooth, removing pits and skins. I put the resulting mass back on the fire, adding to it a few mint leaves, one and a half teaspoons ground coriander, a teaspoon of salt, 100 grams of sugar and a few cloves of garlic, passed through a press.
4. I mix everything thoroughly, bring to a boil and cook for about five minutes.

Advice: since “Tkemali” is Georgian sauce, you can add hot ground red pepper to it. The pepper will give the ketchup a spicy kick.

I put the hot mass into sterilized jars and roll them under iron lids.

This spicy plum ketchup for the winter is just finger licking good. Be sure to try it!

Ketchup with plums and apples for the winter

This is my favorite homemade ketchup recipe because it is made not only with plums, but also with apples.

Ingredients:

• Plums – 3 kg;
• Apples – 1 kg;
• Sugar – 1 kg;
• Seasonings – cloves, cinnamon and ginger.

I thoroughly wash the ripe plums, remove the seeds and place them in a saucepan.

1. I add water and cook over low heat for about an hour. The plums should be completely boiled. Then I grind it through a sieve into a homogeneous mass.
2. Now it's time to deal with the apples. I cut the fruit into 4 parts, remove the core and cook with water until the apples are softened. I grind the pulp through a sieve or colander until a homogeneous mass is obtained.
3. I combine creamy and applesauce, add sugar and spices to them (a pinch of each). Mix thoroughly and then cook for about 5 minutes after boiling.
4. I pour the finished sauce into pre-sterilized jars and roll them under the lids.

Note to the housewife: to prevent the sauce from becoming cloyingly sweet, it is necessary to choose sour varieties of apples for its preparation.

Spicy-sweet ketchup is stored in a cool place.

Homemade plum ketchup for meat

In this recipe I make the sauce from dark plums, adding fresh herbs and spices to it. Since I cook it without sterilization, I immediately serve it with meat dishes. If desired, ketchup can be rolled into jars for long-term storage.

Ingredients:

• Plums (dark) - 2 kg;
• Fresh herbs - any of your choice;
• Salt and sugar - to taste;
• Hot peppers;
• Garlic – 1 pc.;
• Khmeli-suneli seasoning - 1 tsp.

I pit the dark plums and chop them finely. I cook the berries with water for about twenty minutes.

1. I finely chop the dill, parsley and mint. I pass the garlic through a press, and cut the hot pepper into rings.
2. 20 minutes after boiling, I add herbs, garlic, hot pepper and Khmeli-Suneli seasoning to the plum pulp.
3. After adding the above ingredients, the sauce is simmered over low heat for another 15 minutes.

Tip: the amount of salt and sugar is added depending on the type of plum. If the plums are sour, more sugar will be needed, or vice versa. Everything tastes good.

The aromatic sauce for the meat is ready. Bon appetit!

Delicious yellow plum ketchup in Georgian style

Delicious ketchup from yellow plums Cooking for the winter is quick and easy. Georgian dish It has sweet and sour notes of taste, so it goes well with meat dishes and fish.

1. It will take me about an hour to prepare the sauce. Really fast.
2. Initially, I peel yellow plums (5 kg) from pits and wash them thoroughly. If you wish, you can remove the skin from the fruit.
3. I put the fruits in a saucepan and add about 300 ml of water to them. I bring it to a boil.
4. As soon as the water boils, I add 2 heads of garlic, crushed through a press, as well as a few slices of hot pepper to the container.
5. Using a blender, I turn the pulp into a homogeneous mass and bring it to a boil again.
6. Lastly, I add fruit puree 70 g of salt, 150 g of sugar and a teaspoon of Khmeli-Suneli seasoning. I cook for 1 - 2 minutes, remembering to stir, and then preserve.

Tip: ketchup made from yellow plums cannot be cooked for a long time, because heat treatment spoils its taste.

The finger-licking recipes I have proposed for making plum ketchup for the winter are delicious, but at the same time they are quite simple to implement. If desired, even an inexperienced cook can prepare a snack. Be sure to try it!

The incomparable taste of ripe plums combined with aromatic seasoning You will more than appreciate suneli hops and cilantro when you prepare plum ketchup for the winter. If you find some similarity with tkemali in the recipe, you will be absolutely right.

But first, let’s find out the difference between plum ketchup and plum sauce. Ketchup for the winter, which we will prepare for you today, is an excellent addition to meat food, but it should not be used for preparing dishes and marinades.

So, to prepare homemade plum ketchup for the winter, you need to take the products according to the list. You won’t find vinegar in the photo of the ingredients, because during the process you will decide for yourself whether you need it or not. I store the twists outside the refrigerator, so a little apple cider vinegar I'll add it at the end of cooking.

The plums are taken ripe, but not crumpled. The fruits are carefully sorted and filled cold water. Bring the pan with plums to a boil.

While the cream is softening, the greens are chopped.

The garlic is peeled and the hot pepper is prepared.

As soon as the skin of the plums begins to come off, the fruits are removed from the pan, placed in a colander and cooled. The pit is removed from the plums.

The plum pulp along with the peel is twisted in a meat grinder directly into a saucepan for cooking ketchup. Coriander and dill are also twisted there, as well as garlic and pepper. The contents are cooked for 10 minutes.

Then it is ground through a sieve.

Suneli hops, salt and sugar are added to ketchup. The pan is placed back on the stove.

Plum ketchup is simmered over low heat for 45 minutes. In the process, the foam is removed.

Dishes for winter storage It is thoroughly sterilized over steam or in the oven. Opt for miniature glass jars with screw caps.

For long-term storage ready-made ketchup from plums is supplemented with apple cider vinegar.

Pour into glass jars and close. Flips over onto lids and is insulated.

For the winter, put ketchup from plums in the cellar or refrigerator.

Homemade plum ketchup is incomparable as an addition to meat dishes! Prepare it with love and enjoy plum flavor and aroma.

To begin with, choose good juicy and ripe tomatoes. You can even take slightly overripe ones. We wash them under running water and cut them into arbitrary shapes, but small pieces. Don't forget to remove the core.

The plums also need to be ripe, not too ripe. durum varieties. The sweeter the berry, the more pleasant the ketchup tastes. Peel the plums and chop them.

Remove the skins from the onion and cut it into half rings.

Vegetable refined oil heat in a deep bowl (it’s better to take a saucepan or stewpan). We send the onion there and fry it. There is no need to sauté the onion until golden brown.

Pour the tomatoes into the onions and leave to simmer for 5-7 minutes.

After that, add plums to the rest of the vegetables. Cook the plums until soft.

Now remove the container with vegetables from the stove and blend everything using a blender. After the mass becomes homogeneous, return the container to the stove.

Add ground pepper, salt, granulated sugar and dried herbs.

You can add spices according to your taste. Now boil for a few minutes. The tomato will cook down and the sauce will become thicker. Achieve the desired consistency and remove from the stove.

Ready hot ketchup scatter into sterile jars and roll up with a key.

Bon appetit.