Ingredients for making plum sauce for the winter
- Ripe plums 4 kilograms
- Garlic 6 heads
- Parsley 1 large bunch
- Ground coriander 20 grams
- Sugar 2 cups
- Salt 2 tablespoons
- Ground black pepper 1 teaspoon
- Krasnodar sauce (or tomato paste) 500 milliliters
- Bitter pepper 2 pods (small)
- Main ingredients
Saucepan, meat grinder, kitchen knife, cutting board, disposable paper towels, wide funnel, ladle, wooden spatula, glass jars with lids, kitchen towels or a plaid.
Preparing plum sauce for the winter:
Step 1: prepare the plums.
Plums choose the most ripe and beautiful. Rinse them thoroughly with warm water first, it is best to do this several times, then wipe dry with paper towels.
After washing the plums, cut into halves to remove a stone from them. And at the end, washed and peeled fruits, pass through a meat grinder, turning them into a thick plum puree.
Step 2: prepare the garlic.
Disassemble the heads of garlic and peel each clove of husk. Then pass them through the meat grinder, just like the plums before. But you do not need to mix crushed ingredients. At first, they should all lie separately from each other.
Step 3: prepare the parsley.
Take a large bunch of parsley, rinse it very carefully, and then dry with disposable paper towels. Pass through a meat grinder.
Step 4: prepare the hot peppers.
Rinse the pods of hot pepper with warm water, dry and cut the tails. As you probably already guessed, hot peppers also need to be passed through a meat grinder.
Step 5: Cook the plum sauce.
Transfer the plums crushed to a puree state into a large saucepan, bring to a boil over medium heat, and then cook for 15 minutes. Do not forget to stir all the time so that nothing burns.
After 15 minutes, chopped garlic, parsley, bitter pepper, and other seasonings should be added to the plums: tomato sauce, ground coriander, black pepper, granulated sugar and salt. Stir the plum sauce and cook it yet 20 minutes. At the same time, it must be interfered with, it is better every minute or two, so that nothing exactly burns.
Step 6: preserve the plum sauce for the winter.
Be sure to sterilize and rinse the jars together with the lids before pouring the sauce into them, otherwise all your efforts will simply be wasted and the workpiece will deteriorate.
Pour the hot plum sauce into the warmed sterilized jars and close them tightly with lids or roll them up completely if you like it more.
Turn the jars with hot sauce upside down, wrap in towels and leave it in this form until completely cooled for one day. As soon as the workpiece is at room temperature, the towels can be removed, and the cans rearranged in a cool place, away from sunlight.
Step 7: serve plum sauce, canned for the winter.
Plum sauce is actually very versatile. It is served with both meat and vegetable dishes, it is already a matter of taste. So try it yourself and serve it the way you like and with what you like.
Enjoy your meal!
- If you liked plum sauce, then be sure to also try making tomato-plum ketchup.
- Plum sauce for the winter should be preserved in small jars, no more than 500 milliliters. After all, you most likely will not be able to eat a whole liter of sauce at a time, and after opening it will deteriorate quite quickly even in the refrigerator.