Recipes for ketchup from blue and yellowish plums for the winter: homemade sauce - you'll lick your fingers

Recipes for ketchup from blue and yellowish plums for the winter: homemade sauce - you'll lick your fingers!

Not every housewife can prepare ketchup with plums and tomatoes at home for the winter. Indeed, in recent years, hypermarket 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 make a tasty and necessary ketchup from plums for the winter - you will lick your fingers, it will be so delicious. True, it will take a little time to make, 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, since not only my husband, but also my children enjoy the sweet-spicy snack. So let's get started.

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

First I prepare a glass container for the sauce. I store plum snacks in glass bottles or jars.

Now it’s time to prepare the vegetables: I cut the tomatoes into slices, remove the seeds from the plums, and cut the bell peppers into small pieces.
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 fire. Ketchup is cooked over low heat for about an hour.
When the vegetable puree has cooled, I grind the mixture through a fine strainer. This will get rid of the skins and seeds.
I pour the pureed vegetable puree back into the saucepan and cook over low heat for about 3 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 cold space.

This simple recipe will help you achieve that savory tangy sweet ketchup. Be sure to try!

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

Spicy ketchup made from plums and tomato paste is a delicious appetizer for meat. Especially on cool winter days, when our body wants to warm up. I’ll outline for you how to make spicy ketchup right now.

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

First, 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.

I pass the garlic through a press, and grind the hot pepper through a meat grinder (the seeds and stalk must be removed from the pods).
I combine all the above ingredients and, without ceasing to stir, add sugar, salt and tomato paste.
I put the future ketchup on the stove and cook it over low heat for about 20 minutes after boiling.
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.

Plum ketchup “Tkemali”

Tkemali is considered a common Georgian sauce made from cherry plum. The traditional recipe says that to make the snack you need to take unripe sour tkemali plums. 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.

If you check the Tkemali recipes, I need 4.5 kg of cherry plum, but you can also take a different variety of plums. I carefully wash the fruits and put them in a 5-liter saucepan. I put the container on the stove and, after the water boils, cook for about 2 more hours over low heat.
After two hours, when the plums have turned into a mushy mass, I remove the saucepan from the heat and cool it.
Using a colander, I grind the plum pulp until smooth, removing pits and skins. I put the resulting mass back on the fire, adding a few mint leaves, one and a half teaspoons of ground coriander, a teaspoon of salt, 100 grams of sugar and a few cloves of garlic, passed through a press.
I mix everything thoroughly, bring to a boil and cook for about 5 minutes.

I put the hot mixture into sterilized jars and roll them under steel lids.

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

Ketchup with plums and apples for the winter

This is my favorite recipe for homemade ketchup, as it is prepared not only with plums, but also with apples.

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

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

I add water and cook over low heat for about an hour. The plums should be one hundred percent boiled. Then I grind it through a sieve into a homogeneous mass.
Now it’s time to get busy 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.
I combine cream and apple puree, add sugar and spices (a pinch of each). I mix thoroughly, and then cook for about 5 minutes after boiling.
I pour the finished sauce into previously sterilized jars and roll them under the lids.

Spicy-sweet ketchup is stored in a cold place.

Homemade plum ketchup for meat

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

Plums (black) - 2 kg;
The freshest greens – no matter what you choose;
Salt and sugar - to taste;
Hot peppers;
Garlic – 1 pc.;
Khmeli-suneli seasoning - 1 tsp.

I peel black plums and cut them into small pieces. I cook the berries with water for about 20 minutes.

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

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

Savory ketchup from yellowish plums in Georgian style

Savory ketchup from yellowish plums for the winter is quick and easy to prepare. The Georgian dish has sweet and sour notes of flavor, so it goes well with meat dishes and fish.

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

The finger-licking recipes I have proposed for making ketchup from plums for the winter are delicious, but at the same time they are quite ordinary in execution. If desired, even an inexperienced cook can prepare an appetizer. Be sure to try!

Plum and tomato ketchup for the winter “You'll lick your fingers”: 7 regular recipes

It is literally not clear when this sauce reached our country. Most likely, he burst into us from the USA (the United States of America is a state in North America) at the end of the Russian era. Plum and tomato ketchup for the winter at home can be prepared quickly and with pleasure. Recipes with photos will help you master the universal preparation right now.

We buy simple seasonal vegetables or enjoy our own harvest. Tomatoes, plums, apples, herbs, seasonings, sugar, salt and a little butter. Do you see something exotic or expensive here? We don't see it either!

Homemade plum and tomato ketchup for the winter
Ketchup from plums and tomato paste for the winter “You will lick your fingers!”
Thick plum ketchup with tomato paste and juice
Ketchup with plums and apples for the winter
Plum ketchup with tomatoes and bell peppers
Savory ketchup from yellowish plums in Georgian style
Plum ketchup “Tkemali”

Homemade plum and tomato ketchup for the winter

Some people call this preparation “plum ketchup.” Others say that this is a separate and special sauce that cannot be compared with anything else. We won't argue about titles. We’ll just tell you and show you how to prepare fragrant and tasty preserves that everyone will like. Take the leading vegetable and fruit in equal proportions.

The yield of preservation is about 2 liters.

Plums – 1 kg
Tomatoes – 1 kg
Garlic - 2 heads
Sugar - 120 g
Salt - 1 tsp.
Hot pepper - 1 pc.
bunch of cilantro
Khmeli-suneli, coriander, cumin - 1 tsp each.
Allspice - to taste
Fresh ginger - 2 cm piece
Fresh mint - optional

We prefer the Hungarian: black oblong fruits with a pit that can be easily separated.

How to cook and seal for storage.

In a separate bowl, grate ginger, garlic, add all seasonings. It’s better to grind the cumin in a mortar in advance. Finely chop the cilantro and mint leaves.

Grind the finished mixture with a blender or grind through a sieve. Place on heat and simmer until the mixture is sour cream. Add prepared spices, salt and sugar, chopped herbs. Ready!

It's time to pour into jars and seal for long-term storage.

Ketchup from plums and tomato paste for the winter “You will lick your fingers!”

“Beauty is in simplicity!” - our slogan is not verbal, but in reality. The 2nd recipe is also prepared quickly. It has the best taste, and you won’t be able to pull your family’s ears off later. Ketchup mixes well with meat and fish. It's also good as a marinade.

Preservation yield: about 2 liters

We will need:

Plums - 2 kg
Garlic – 200 g
Sugar - 200 g
Tomato paste - 2 tbsp. l.
Salt - 2 tbsp. l.
Bitter pepper - 3 pcs. up to 10 cm long (90-100 g)

How to cook step by step.

Grind the plums, garlic and pepper through a meat grinder. Add the remaining ingredients and mix.

Place the pan with the contents on the stove. After boiling, reduce the heat and let simmer for 20 minutes. Place in hot jars.

The taste and spiciness of our preparation can be adjusted at will. You can add cilantro, various peppers, coriander, thyme. To remove excess bitterness, remove the seeds from hot peppers before cooking.

Use only two-thirds of the hot pepper at first. Add pepper puree in portions - 5 minutes before the end of production. Stir, try and decide: continue or slow down.

And another fragrant emphasis fits perfectly specifically with the pasta option: basil with lemon juice. Herbs - a small bunch, juice - to taste after sampling, at the end of cooking.

Thick plum ketchup with tomato paste and juice

Take a closer look at this composition. It is called almost traditional tkemali. A balanced proportion of spices and ripe plums are a guarantee of success from the first try. The sunset will be stunning! You will lick your fingers, your fork, and your plate. And if you taste your find at a party, you won’t leave without the recipe written down!

Output - up to 1.5 l

Ripe plum – 1 kg
Hot pepper - 3 pcs. (up to 10 cm in length)
Garlic - 3-4 cloves (medium, in slices - up to 3 tablespoons)
Tomato paste - 3 tbsp. spoons
Tomato juice – 200 ml
Apple vinegar (6%) - 1 tbsp. spoon
Greens (dill, parsley, cilantro) - 1 medium bunch each
Khmeli-suneli - 3 tbsp. spoons
You can add basil if you like: up to ½ medium bunch
Vegetable oil - 1.5 tbsp. spoons (optional during cooking)

Manufacturing.

Cut pitted plums into medium pieces or quarters. Grind the herbs, garlic, bitter pepper.

Place everything in a saucepan. Pour in the juice, add the paste and let stand until the fruit releases its juice - from 30 minutes.

Boil the juicy mass over low heat after boiling - about 30 minutes.

Add vinegar, remove from heat and puree with an immersion blender. That's it: you can eat!

To prepare for the winter, return the beauty to a boil. Almost a minute of boiling and straight from the stove we put it into sterile jars. Roll it up and put it under a fur coat.

Ketchup with plums and apples for the winter

Mix this ketchup from ordinary plums and tomatoes for the winter at home. And you will forever forget about store-bought sauces! Its gentle and slightly spicy taste will make an excellent tandem with meat and poultry dishes.

Preservation yield - up to 2.3 l

Tomatoes – 1.5 kg
Plums - 0.5 kg
Onions - 2 heads
Apples – 0.5 kg
Vinegar 9% - 1.5 tbsp. l.
Sugar - 100 g
Salt - 1 tsp.
Dark ground pepper - 0.5 tsp.
Red pepper, cinnamon - a pinch

Plum ketchup with tomatoes and bell peppers

This is a universal sauce for making at home. Excellent for meat and vegetables, as a marinade for kebabs and for roasting poultry. The sweetness of the fruit is balanced by neutral bell peppers and sour tomatoes. A spoonful of this seasoning is the best way to lift your spirits and paint the world around you with summer colors.

Plum – 1 kg
Tomatoes – 1 kg
Bell pepper - 5 pieces
Garlic - 1 head
Hot chili pepper - 1 pod
Coriander - 2 teaspoons
Ground dark pepper - 2 teaspoons (to remove the spice, you can get by with one)
Salt - 4 teaspoons (or more to taste)
Sugar - 4 teaspoons
Fresh herbs of your choice (parsley, cilantro or basil) - 1 small bunch

To learn how to cook fragrant beauty, watch this serious video.

Savory ketchup from yellowish plums in Georgian style

It is believed that ketchup was invented by the Chinese, and it came to Europe thanks to the British. It came out in the 17th century. The first versions of the famous sauce contained many interesting ingredients, but there were no tomatoes.

Let's remember the good old days and make pure plum ketchup - very exciting and very appetizing!

Preservation yield - about 1.5 l

We will need:

Plums - 1.5 kg
Garlic – 100 g
Bitter pepper - 3 pcs.
Salt - 1 tbsp. l.
Sugar - 3 tbsp. l.
Khmeli-suneli - 1 tbsp. l.

The production is brilliantly ordinary.

Grind the vegetables through a meat grinder, add salt, sugar and suneli hops. Place the pan with the contents on the stove. After boiling, reduce the heat and cook for 20 minutes, remembering to stir constantly. Ready. Pour the roast into jars and roll up.

Plum ketchup “Tkemali”

Let us admit the obvious: the peoples of the Caucasus are the best at spicy seasonings. See the video below for a detailed description of the hidden Georgian recipe. Curious, true, clear, to the point - and in just three and a half minutes!

Plum – 3 kg
Bell pepper – 1.5 kg
Garlic - 3 heads
Hot chili peppers - 6-7 pieces
Salt - 2 tbsp. spoons
Sugar - 100 g
Nutmeg - 1 teaspoon
Khmeli-suneli - 2 teaspoons
Citric acid - 1 teaspoon

Plum ketchup

Plum and bell pepper ketchup

Plum and bell pepper sauce will be a good addition to deli meats and various side dishes. The combination of fruits and vegetables in it gives it a special taste and rich aroma. For its production, “Hungarian” plums are usually used, so its color comes out bright red.

Satsebeli plum sauce

Moderately spicy, fragrant with sourness, Georgian sauce goes well with meat dishes. Naturally, you can buy it in a store and not waste time on cooking, but how can a store-bought product compare with a cool satsebeli prepared with your own hands with love and without unnecessary additives?

Plum sauce for meat

Tkemali is the best sauce for meat dishes, as well as fish and poultry dishes. We prepare a fragrant sauce from sour green plums and can store it in closed jars during the winter. In any case, it will surpass the store-bought equivalent in taste and emerald color, and its spicy taste will complement a hot meat dish or barbecue.

Plum sauce without cooking

The fragrant and spicy seasoning reveals its own taste in stages. At first you will feel the sweetness and sourness of plum, later the spiciness of pepper and garlic, and all this with the special smell of cilantro. We’ll prepare a cool sauce without cooking, and with this option, the preparation will retain all the benefits of the goods.

Plum ketchup with garlic for the winter

Plum sauce is more than just an addition to meat. It enhances the taste of dishes as it should be. Light sourness, spice and sweetness - all this helps to reveal the taste of lamb and beef. You can serve it with steaks and barbecue and get additional benefits and a boost of vitamins from it.

Plum curry sauce

Homemade spicy plum sauce is not only a perfect addition to meat and fish, but a necessary product without preservatives. This addition can be consumed during lunch, or during a barbecue picnic.

Plum sauce with basil

It often happens that the meat or side dish in a dish is missing something. And this missing puzzle in the harmonious mosaic of taste can be sauce. Having prepared plum sauce with basil and tasted the dish with it, you cannot realize how you previously managed without it. It will make the taste of any lunch or dinner rich and harmonious.

Plum and tomato sauce

According to this recipe, combining plum and tomato flavors, you will prepare a good sauce for any dish. The highlight of the preparation is the special preparation of spices for the sauce. For the sauce, take Hungarian plums; the ratio of plums to tomatoes should be 2:1.

Hungarian plum sauce

A unique and delicious tkemali sauce can be prepared from Hungarian plums. This sauce will go perfectly with barbecue and any kind of fried meat. By adding it to borscht, beetroot soup or goulash, you will make the taste of these dishes more unique.

Plum and garlic sauce

In the midst of the huge contrast of sauces (mayonnaise, ketchup, etc.), the most important space is occupied by homemade plum and garlic sauce. The selection of spices for plum sauce, and in the proposed recipe it is garlic, will make your sauce a tasty addition to various dishes. To make the sauce, plums of different types and varying degrees of maturity are suitable. The recipe is easy.

Plum and tomato ketchup sauce

Ketchup is a seasoning made from ripe tomatoes that perfectly complements hot and cold dishes, snacks, and meat dishes. There are a huge number of recipes for making ketchup; this recipe outlines a variant of an unusual method - making ketchup using plums. On the one hand, it’s delicious and special, on the other hand, it’s simple and fast!

Plum and bell pepper ketchup

If you want to make savory and appetizing plum ketchup with the addition of bell pepper, then this recipe is for you! This ketchup will be a beautiful addition to any dish, including meat. Preparing it for the winter in the form of ketchup from plums and bell peppers will help add an abundance of flavor to any meal.

Ugorka plum ketchup

Ugorka plums (as the Vengerka variety is called) are not as sour as other varieties of plums, and allow you to make fragrant ketchup. They contain quite a bit of natural pectin, which is why the ketchup comes out thick. In this recipe, you are invited to prepare this ketchup with the addition of sweet pepper and spices with garlic. You can change the composition of spices and the amount of sugar to your own taste. Grind the vegetables with a meat grinder.

Adjika ketchup from plums

Classic adjika is made from ripe, fleshy tomatoes. I decided to experiment and make adjika from plums, because ketchup is made from plums and even apples. My experience was a great success, so I suggest preparing adjika from plums for you too.

Blue plum ketchup

Ketchup is a universal sauce for any dish. Regular ketchup is made from ripe tomatoes. I suggest making spicy blue plum ketchup, which is perfect for meat and poultry dishes.

Ketchup made from yellowish plums

Based on all the sour berries, you can prepare sauces for meat and fish dishes. It is more popular to take a plum for this, because on its own it quickly deteriorates and bears fruit well; therefore, when all the jam and compotes have already been cooked, it’s worth testing the sauce. It is very easy to prepare and stores well in the pantry.

Ketchup made from tomatoes, plums and apples

Ketchup, prepared at home from plums, tomatoes and sweet and sour apples, has a balanced taste and good thickness. This is a good natural substitute for store-bought tomato-based sauces.

Tomato and plum ketchup

Plums fit perfectly not only into jam, but they can also be combined with tomatoes to create a beautiful homemade ketchup. Its thickness depends on the juiciness of the fruit and the boiling time.

Ketchup made from plums, zucchini and tomatoes

Delicious homemade sweet and sour thick ketchup - it can be! A combination of tomatoes, zucchini and plums, supplemented with a small amount of salt, sugar and spices - and you have good natural ketchup, made by yourself, on your table. This ketchup can be offered even to children without hesitation, because it consists one hundred percent only of natural ingredients.

Culinary recipes and photo recipes

Ketchup with plums

Tender tomato ketchup is loved in almost all families. No picnic is complete without a container of ketchup, and it goes perfectly with your favorite pasta. But, unfortunately, in store-bought ketchup, not counting tomatoes and spices, there is also a huge amount of additives that are so harmful to our body. Therefore, we suggest preparing ketchup for you without the help of others. Now we would like to share with you the recipe for ketchup with plums.

This ketchup comes out fragrant and with a rich taste. You can adjust the amount of spices to your own taste. If you wish, you can create the ketchup that is more or less spicy, and you can use the greens that you like best.

Ingredients for making ketchup with plums for the winter (for 800 g of ready-made ketchup):

tomatoes – 2 kg
plums – 800 g
onions – 2 pcs. medium size
sugar – 150 g
salt – 1 tbsp. with a small slide or to taste
dried herbs (basil, parsley, oregano) – 1 tbsp.
apple vinegar – 40 ml
chili pepper (dried) – 1 tsp.
garlic – 1 head
pepper mixture (ground) – 1 tsp. optional

Recipe for making ketchup with plums at home:

First, carefully wash the tomatoes and plums. If there are any damaged areas, be sure to cut them off.

Peel the tomatoes. To do this, make cross-shaped cuts on any tomato.

Bring 2-3 liters of water to a boil in a saucepan. When the water boils, put all the cooked tomatoes in it and leave them in it for 3-4 minutes.

Remove the scalded tomatoes from the water and let them cool slightly.

Remove the skin from the cooled tomatoes and squeeze them lightly to remove excess liquid. Place the peeled tomatoes in a blender bowl.

Grind them into a homogeneous tomato puree. By the way, if you have a juicer, then you can safely skip the scalding and cleaning process. You will just need to squeeze the juice out of the tomatoes.

Strain the purchased puree through a sieve to get rid of the seeds. You can skip this step if you wish.

Remove the seeds from the plums and also place them in the blender bowl.

Grind until puree.

Peel the onion and also chop it. For convenience, you can chop the onion along with the tomatoes.

In a large saucepan, combine chopped tomatoes, plums and onions. Place the pan on the fire, bring to a boil and simmer over low heat for 1 hour. The mass must boil down by at least a third.

Meanwhile, finely chop the garlic.

Once the tomato mixture has reduced, add salt, sugar, ground pepper, dried chilies and dried herbs. Stir and continue to simmer the mixture for about 1 hour or more. The mass should become thick. During cooking, stir the mixture from time to time so that it does not stick to the bottom. When the sauce thickens, pour vinegar into it and simmer for another 10 minutes. In 10 minutes, tomato ketchup with plums will be one hundred percent ready.

If you want your homemade ketchup to be as homogeneous as possible, you can additionally grind it using a submersible or stationary blender. Return the crushed ketchup to the heat, bring to a boil and simmer for another 10 minutes.

Pour the finished ketchup with plums into sterilized jars and roll up the lids for the winter. Turn them upside down and wrap them in a warm blanket.

When the containers have cooled down one hundred percent, move them to the basement or to a cold pantry - homemade ketchup with plums is ready for the winter!