Plum ketchup
Description
Minimum ingredients — excellent result. Check out my recipe, I'll tell you. Serve chilled or at room temperature.
Instructions
- 1
Step 1
Prepare the ingredients, thoroughly wash the tomatoes and plums, and peel the onion and garlic.
- 2
Step 2
Cut the tomatoes into quarters and pass them through a tomato juicer to remove the skin and seeds from the ketchup.
- 3
Step 3
Remove the pits from the plums, cut the onion into quarters and chop finely.
- 4
Step 4
Put plums and onions into the tomato juice. Mix and place the pot over heat. Cook uncovered for 1 hour.
- 5
Step 5
After an hour, the mass reduces by about one third. Remember to stir the ketchup occasionally to prevent it from sticking to the bottom of the pot. Add spices, salt, sugar, vinegar, and finely chopped garlic. Simmer for another 10–15 minutes.
- 6
Step 6
Pour the hot plum ketchup into sterile jars and seal with lids. Turn upside down and let cool. After 24 hours, the ketchup can be stored in a cool place for long-term storage. Keep opened jars only in the refrigerator!