Adjika for Canning
Description
A winter preserve you can make at home. This adjika will delight you with its flavor. It pairs wonderfully with boiled meat, kebab, or even plain bread. From this amount of ingredients you’ll get about 1.5–2 liters of adjika. Serve it at the table or store it in the pantry.
Instructions
- 1
Step 1
Remove the stems and pits from the plums. Do the same with the apples and peppers. Peel the onions. Cut everything into convenient-sized pieces.
- 2
Step 2
Pass all the fruits and vegetables through a meat grinder. Grind the tomatoes there too. The mixture will turn out odd.
- 3
Step 3
Place the mixture over heat. For the first 10–15 minutes you can leave it alone, but then stir it periodically until it reduces to the desired consistency and turns an even dark burgundy color.
- 4
Step 4
At the very end, add salt, sugar, pepper, and adjika spices to the mixture; press the garlic through a garlic press. Add khmeli-suneli. Let the mixture cook for about 2 minutes, then turn off the heat. The adjika cooks for about 1 hour in total.
- 5
Step 5
Spread the adjika into sterilized jars. Seal with lids. Wrap the adjika in something warm and let it cool naturally. Store the adjika in a cellar or in a dark place. A shelf in a dark cupboard will do.