Cherry plum with salt

Description

Perfect for winter pantry stocking. Cherry plums aren’t only good for jams, preserves, and compotes—you can also make an excellent sauce to put up for later. In winter, cherry plums with salt from a jar can be added to borscht and solyanka. You can make fresh tkemali sauce and serve it with meat dishes. Here’s how: store in a cool, dark place.

Instructions

1. 1

   Step 1

   Wash the cherry plums, place them in a saucepan, add about a cup of water, and simmer-steam for 20 minutes. The pit should separate easily from the flesh.

2. 2

   Step 2

   Rub the resulting mixture through a sieve and add salt to it.

3. 3

   Step 3

   Boil the plums for 10 minutes after the water comes to a boil, then pack into sterilized jars and seal.

4. 4

   Step 4

   And that's it — salted cherry plums are ready!