Red cherry plum ketchup for the winter

Ketchup for the winter is prepared from both red and yellow plums. Today I’m preparing red cherry plum ketchup and recording the cooking process step by step in the photo. I hope that they will be useful to those who decide to prepare such preparations for the winter for the first time.

So, for the sauce we need 3 kg of ripe red fruits. I would like to note right away that cherry plum can be successfully replaced with any other plums. According to the original recipe, according to which I started making this preparation, the cherry plum needs to be washed and boiled with a small amount of water. Then, grind the boiled mass through a sieve and cook it for another 20-30 minutes.

Over time, I began to do things a little differently. I separate the raw cherry plum from the seeds, boil it a little and beat everything in a food processor or blender. Then I continue to work with the finished puree.

Add to the hot puree 3 level tablespoons of salt, 0.5 liters of sugar, 1 packet of Khmeli-Suneli seasoning, 2 teaspoons of chalked coriander, 1 tablespoon of dry chalked sweet red pepper, a little hot paprika. Cook for 15 minutes, do not forget to stir constantly with a wooden spatula.

Pass 2 large heads of garlic through a garlic press and add to ketchup. Add 2 tablespoons of tomato paste there. Cook for another 10 minutes. But, since cherry plums and plums come in different juiciness, the cooking time in the recipe is indicated approximately. If you see that the mass is too liquid, you need to cook it longer. It is also advisable to add salt and sugar gradually, determining the optimal amount for yourself. The required amount of these components is determined by the sweetness of the plums themselves.

Pour hot cherry plum ketchup into jars (the smaller the volume, the more convenient) and sterilize for 10-15 minutes. Screw on the lids.

Ready!

The workpiece is stored well in a not very warm room.