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How to cook apricot jam for the winter. How to cook apricot jam (quickly)

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Plum sauce has a very savory, sweet and sour taste, it is moderately spicy and goes well with any dish.

Recipe #1

Ingredients:

  • Tkemali plums - 4000 g,
  • Water - 200 ml
  • Garlic - 1 head
  • Fresh dill (greens) - 80 g (8 tablespoons) or dried 10 g (2 tablespoons)
  • Mint (fresh) - 40 g (4 tbsp) or dried 2 g (2 tsp),
  • Fresh cilantro (greens) - 80 g (8 tablespoons)
  • Ground coriander - 5 g (3 tsp)
  • Fresh hot red pepper - 1 pod or dried ground - 1.5 tsp.
  • Sugar - 1 tbsp.
  • Ground black pepper - 0.25 tsp.
  • Salt - 1 tsp

Cooking method:

Cut the tkemali plums in half, put them in a non-oxidizing dish, add water, cover with a lid and cook over low heat until the skin and bones separate from the pulp, strain and set aside the dish with the liquid. Rub the remaining mass through a sieve, removing the skin and bones.

Boil the resulting puree until the density of sour cream (about 4 times), with constant stirring with a wooden spatula, periodically adding the previously expressed liquid, then add finely chopped greens, garlic mashed with salt and sugar, finely ground dried spices and bring to a boil again. The sauce is served cold to cold and hot dishes of fish, meat, poultry, game, vegetables and cereals.

Recipe number 2

Ingredients:

  • Plum - 3 kg
  • Dill, cilantro - one bunch each
  • Garlic - 5 cloves
  • Hot pepper - 1-2 pcs.
  • Water - 2.5 cups
  • Sugar and salt - to taste
  • Vegetable oil

The real tkemali recipe is a Georgian sauce, which is made from the plum of the same name, but since not everyone has the opportunity to purchase it (including me), I offer an “adapted” recipe from an ordinary garden plum.

Cooking method:

1. Rinse the plum well, put it in a container, fill it with water (it should only slightly cover the plums).

2. Bring to a boil, simmer over low heat until the plums begin to boil (the time depends on the variety and softness of the plum, but, as a rule, this is just a few minutes).

3. Rinse greens, cut, put in a blender. Put chopped garlic and pepper there. I take one pepper, but for those who like a spicier taste, you can use two. Add a tablespoon of decoction of plums, chop.

4. Put the plums in a colander, let the liquid drain. You don't need to pour it out! Rub the plums through a colander to separate the puree from the pits and skins.

5. Add chopped herbs, garlic, pepper. If the sauce is too thick, dilute it with plum broth. Add salt and sugar to taste. Put on a slow fire, bring to a boil, boil for another 10 minutes, stirring. Arrange in sterilized jars, roll up, wrap with a blanket for the night.

Recipe number 3

Ingredients:

  • Plum tkemali - 1 kg
  • Water -0.25 cup
  • Garlic -1 head
  • Dill dry - 2 tbsp. l.
  • Coriander - 3 tsp
  • Ground red pepper - 1.5 tsp.
  • Dry mint - 2 tsp

Cooking method:

1. Cut tkemali plums in half, put in enamelware, add water and boil over low heat until the peel comes off and the bones fall behind, from which the rest of the mass must be separated.

2. Then drain the clear juice, grind the plum mass into a puree and cook again with continuous stirring with a wooden spoon until sour cream thickens, adding the previously expressed juice when it thickens.

3. Then put all the spices, ground into powder, into the sauce, salt and heat for another 5 minutes.

4. Use the tkemali sauce in a cooled form. For further storage, you can pour the sauce hot into bottles, pour 1 tbsp. spoon vegetable oil, roll up.

Recipe number 4

Ingredients:

  • Plums - 5 kg
  • Garlic - 4 large cloves
  • Dill - 50 g
  • Parsley - 50 g
  • Cilantro - 50 g
  • Chili pepper - 2 pcs.
  • Salt - 2-3 tsp
  • Sugar - 2-3 tsp
  • Peppercorns (white, green, red, black) - 3-4 peas each
  • Vegetable oil - 2 tbsp. l.

Cooking method:

1. Rinse the plums, put in a container, add 100 ml. water and boil.

2. When the plums give juice and the seeds begin to easily separate from the pulp (after 10 minutes of boiling), drain the juice through a colander. Juice can also be frozen or immediately used as compote, diluted with water, boil jelly, make jelly - in general, who has enough imagination for what.

3. Grind plums through a colander (i.e., get rid of skins and seeds).

4. Put the resulting puree back on the fire, but stir so that it does not burn.

5. After boiling, add chopped greens, garlic, chili peppers, salt and ground pepper in peas (I stupidly ground everything together in a blender immediately with vegetable oil and added this gruel), boil for a couple more minutes. Sterilize jars, lids too, arrange in jars, sterilize again in the oven for 7 minutes, close with lids, turn over and let cool, store in the refrigerator until better times, when in the house, in addition to plums, there will also be fish or meat, to which this sauce.

Georgian tkemali, the recipe of which will be repeated by every culinary specialist, is traditionally prepared from the plum variety of the same name. This spicy-sour sauce is ideal for meat dishes and can be successfully preserved for the future. Today, there are many options on a different fruit or berry basis.

How to cook tkemali?

Making tkemali sauce at home is not difficult if you follow the right recipe. If you couldn't find the right variety of plum, don't despair, there are many recipes adapted to the use of different fruits.

  1. Tkemali, a cherry plum recipe, is considered more popular. This variety of plum is sour and goes well with spices.
  2. Turne sauce is a little sweet, so you need to be careful with the addition of sweeteners.
  3. Tkemali berry sauce - not the best traditional recipe. The seasoning comes out delicious from gooseberries, red currants and cherries.
  4. Not at all classic recipes - apricot, apple and tomato, but using the right spices and following the chosen recipe, an excellent sauce will come out.

Spices for tkemali play a primary role in the preparation of the sauce. It is best to add dried herbs to the composition. The main spices that are added to the sauce are:

  • garlic;
  • red pepper (pods);
  • coriander;
  • ucho-suneli;
  • dry dill;
  • ombalo (often replaced with dried mint).

An obligatory ingredient for Georgian tkemali is a plum with a sour taste and thin skin. It is not necessary to separate the fruits from the stone in advance; after one boiling, the mass is rubbed through a sieve. Many do not like sour sauces, so sugar is sometimes added to the composition, its amount can be adjusted according to your taste.

Ingredients:

  • plum tkemali - 3 kg;
  • water - 300 ml;
  • red pepper - 2 pods;
  • garlic - 6-7 cloves;
  • salt - 1 tbsp. l.;
  • sugar - ½ tbsp.;
  • coriander, ucho-suneli, dill and ombalo (mint) - 1 tbsp. l.

Cooking

  1. Pour the plums with water, put on medium heat.
  2. Cook until the skin separates.
  3. Drain the broth into a separate container, wipe the drain.
  4. Add a decoction, add salt, sugar and spices, chopped pepper and pureed garlic.
  5. Cook for 30 minutes.
  6. Georgian tkemali sauce is sealed in a sterile container.

Delicious plum tkemali sauce different varieties. So, too sour taste can be supplemented with blackthorn or another, sweeter type of fruit. In this case, sugar can not be added to the composition at all. If the seasoning is not supposed to be harvested for the future, you can add fresh herbs: mint, cilantro and dill umbrellas.

Ingredients:

  • plums of different varieties - 3 kg;
  • salt - 50 g;
  • spices for tkemali - 50 g;
  • red pepper (with seeds) - 3 pods;
  • water - 2 tbsp.;
  • cilantro, mint - 0.5 bunch each;
  • garlic - 5 cloves.

Cooking

  1. Pour the plums with water, boil for 15 minutes.
  2. Pour spices, finely chopped greens, salt.
  3. Put to boil, add mashed garlic and pepper.
  4. Simmer 35 minutes.

The most common . The main composition does not differ much from the traditional one, but the taste is completely different: more sour and with a bright fruity aroma. Due to the large composition of spices and hot peppers, the sauce is stored for a long time and will not deteriorate even when stored at room temperature.

Ingredients:

  • red cherry plum - 2 kg;
  • garlic - 2 heads;
  • hot peppers- 3 pods;
  • coriander, dry dill, mint, ucho-suneli - 20 g each;
  • water - 2 tbsp.

Cooking

  1. Pour cherry plum with water, put on fire and cook until soft.
  2. Drain the broth into a separate container, wipe the plum, separating the seeds and peel.
  3. If the puree is too thick, dilute with broth.
  4. Add spices, mashed garlic and pepper.
  5. Cook for another 10 minutes, stirring.
  6. Pour into a sterilized container, turn over and put on self-sterilization.

A sauce that can hardly be called traditional is tkemali, a gooseberry recipe. But, if you do not take into account the berry base, the seasoning comes out deliciously tasty, very spicy and moderately spicy. It is better to choose a sour gooseberry variety or use unripe fruits. The composition of spices is better to leave the classic.

Ingredients:

  • gooseberries - 2 kg;
  • salt - 20-30 g;
  • spices for tkemali - 50 g;
  • fresh cilantro and mint - 0.5 bunch each;
  • garlic - 6-7 cloves;
  • water - 1 tbsp.;
  • hot pepper - 3 pods with seeds.

Cooking

  1. Wash gooseberries, pierce with a toothpick, pour water.
  2. Put on fire, boil until the berries separate the juice and become transparent.
  3. Cool and wipe.
  4. Add dry spices, put on fire.
  5. Throw greens, pureed garlic and pepper, salt.
  6. Cook until desired thickness.
  7. Gooseberry tkemali is served chilled.

Tkemali from berries is not a traditional recipe, but very popular in our country. The sauce is the perfect complement. meat dishes goes especially well with chicken. Light, unobtrusive taste will appeal even to sophisticated gourmets. The spiciness can be adjusted by adding more or less red pepper to the composition.

Ingredients:

  • red currant - 2 kg;
  • garlic - 5 cloves;
  • pepper "light" - 3-4 pods;
  • spices for tkemali - 20 g;
  • salt and sugar - to taste.

Cooking

  1. Immerse the berries (without twigs), garlic and pepper in a blender, pierce and rub through a sieve.
  2. Put to boil, add salt and sugar, dry spices.
  3. Simmer red currant tkemali over low heat until thick, at least 10 minutes.

- the recipe is not troublesome and differs little from the traditional one, except for the color and final taste. Fruits are selected unripe, green. To preserve the sauce for the winter, vinegar is added to the composition, it will also balance the sweetness of the fruit. The composition of spices remains traditional, apricots go well with such spices.

Ingredients:

  • apricots - 1 kg;
  • pepper "light" - 3 pods;
  • spices for tkemali - 50 g;
  • garlic - 5 cloves;
  • salt;
  • water - ½ st.;
  • vinegar - 30 ml.

Cooking

  1. Wash the apricots, remove the pits, add water and cook until the slices soften.
  2. Rub the mass through a sieve, add garlic and hot pepper puree, mix, add spices and salt.
  3. Cook for 20 minutes at a minimum boil.
  4. Pour in vinegar, mix and pour into sterilized jars.
  5. Remove tkemali for the winter in a cool room.

The taste, color and consistency is as close as possible to the classic. The sauce turns out to be sour, moderately spicy, and sugar will add sweetness, which will not take much at all. Approximately 0.5 liters of finished sauce will come out of the indicated amount of ingredients. It can be served as soon as it cools down or prepared for future use.

Ingredients:

  • turn - 2 kg;
  • fresh cilantro and dill - 1 bunch each;
  • hops-suneli - 20 g;
  • spices for tkemali - 20 g;
  • sugar, salt;
  • hot pepper - 1 pod;
  • garlic - 5 teeth.

Cooking

  1. Wash the turn, pour water, boil until soft.
  2. Drain the broth, rub the fruits through a sieve.
  3. Add mashed garlic and pepper, add spices, salt and sugar.
  4. Put to boil, simmer for 10 minutes.
  5. Throw finely chopped greens, sweat for another 5 minutes.

It has an absolutely extraordinary taste. The sauce will perfectly complement any meat treat and will conquer the most demanding gourmets and lovers of unusual food combinations. For cooking, the sour variety of berries is ideal, they are popularly called "simple cherries".

Ingredients:

  • cherry - 1 kg;
  • garlic - 5 cloves;
  • hops-suneli - 20 g;
  • mint - 20 g;
  • hot pepper - 2 pods;
  • cilantro - 0.5 bunch;
  • coriander - 20 g;
  • salt, sugar

Cooking

  1. Remove the seeds from the berries, pour the pulp into a saucepan, boil with salt and sugar for 5 minutes.
  2. Add garlic, pepper and dried spices, beat with a blender until smooth.
  3. Return to the fire, simmer for 10 minutes, add finely chopped greens, cook for another 5 minutes, cool.

Harvested tkemali with tomatoes for the winter will complement the range of home-made preparations and in the off-season will perfectly cope with the replacement of tasteless purchased ketchups. The sauce keeps well in cool conditions due to the presence of vinegar as a preservative. Approximately 0.7 liters of sauce will come out of the indicated amount of ingredients.

Ingredients:

  • tomatoes - 0.5 kg;
  • sour plum - 0.5 kg;
  • spices for tkemali - 50 g;
  • hot pepper - 3 pods;
  • garlic - 6 cloves;
  • salt, sugar;
  • vinegar - 30 ml.

Cooking

  1. Put the halves of tomatoes and plums in a saucepan, pour water, simmer over low heat until the ingredients soften.
  2. Rub everything through a sieve, add garlic and hot pepper puree, add spices, salt, sugar.
  3. Simmer over low heat for 15 minutes, pour in vinegar, boil for 5 minutes.
  4. Pour into prepared jars, seal.

Unusually delicious, sweet and sour tkemali from apples with plums will appeal to every eater. You need sour fruits, you can use a little unripe - antonovka and cherry plum - perfect combination to make a delicious sauce. Vinegar acts as a preservative, and it also balances the sweetness of the sauce.

Ingredients:

  • antonovka - 1 kg;
  • cherry plum - 1 kg;
  • seasonings for tkemali - 50 g;
  • hops-suneli - 20 g;
  • hot pepper - 4-5 pods;
  • garlic - 2 heads;
  • water - 2 tbsp.;
  • salt;
  • vinegar - 50 ml.

Cooking

  1. Peel apples, remove seeds, cut arbitrarily, add water, boil for 20 minutes.
  2. Add plums to apples, simmer until fruits soften.
  3. Rub the whole mass through a large sieve.
  4. Add pureed garlic and hot pepper, add spices.
  5. Simmer for 10 minutes, pour in vinegar, cook for 5 minutes.
  6. Pour into sterilized jars.

Tkemali from prunes turns out to be a little sweet, but very tasty and piquant. Thanks to cooking in a slow cooker, you do not need to worry that the mass will burn and stir the sauce constantly. The plum is well cleaned, therefore it does not require preliminary boiling, you can chop the slices with a blender.

Georgian dishes know how to conquer with their exquisite, unusual taste. And if you cook the sauce of this cuisine, then in addition to it, any food will turn into an unusual one. Tkemali is one among such oriental dishes, which is served as an addition to meat and fish, side dishes. In the article, we will consider the best proven recipes for Georgian sauce, how to make it from yellow, red plums, on the stove and in a slow cooker.

Tips for making traditional Georgian plum sauce

  • yellow, red, blue plums should be moderately ripe, not hard, but not too soft.
  • Good for making tkemali different types cherry plums, because this fruit is easily separated from the stone and quickly cooked on the stove.
  • Include spices when preparing Georgian sauce - cilantro, capsicum, coriander, suneli hops, they help to form the desired taste.
  • If the recipe calls for peeling the plums, then a great way is to scald the fruits with boiling water and soak them in hot liquid for 5 minutes. After that, the fruits are well cleaned of thin crust which greatly simplifies the work on preparing the sauce.
  • It is not worth a lot of time to cook ketchup, from this taste qualities may be damaged and useful material will decrease.
  • Mild tkemali sauce is allowed to be eaten even by children, since it contains natural products. The main thing is to serve the dish with the usual food for the baby.

Step-by-step recipes for classic plum tkemali with photos

There are many recipes for tkemali sauce, each true Georgian adds something special to it. But there are also proven classic recipes, using which you can never go wrong with the future taste of the dish. Recommended for beginner cooks simple ways cooking, and after that it is possible to take and unusual options. Consider the most delicious recipes Georgian sauces tkemali.

Classic yellow cherry plum tkemali sauce recipe

Yellow cherry plum ripens in the middle of summer, and some varieties are early and ready for use in early July. By this time, the bulk of the spices have not yet matured, so it is necessary to get dry seasonings prepared earlier. Yellow cherry plum tkemali sauce has an unusual sunny color, so it attracts attention not only with its unusual taste. Outwardly, such a dish may look like mustard, but after tasting it, it will immediately be clear that this is a completely different food. Consider classic recipe such a sauce.

Ingredients:

  • Ripe yellow plums or cherry plums - 1 kg;
  • Sugar - 50 g;
  • Garlic - 2-3 heads;
  • Salt - according to taste preferences;
  • Hot pepper - 1 pod, up to 7 cm long;
  • Fresh or dry cilantro - 50 g;
  • Fresh dill - 60 g;
  • Ground coriander grains - 1 tsp.

How to cook classic sauce tkemali from yellow plums step by step:

  1. Wash fruits under running water, dry on paper towels.
  2. Using a meat grinder, grind plums or cherry plums, before getting rid of the seeds.
  3. Add salt, sugar, put in a saucepan, cook on the stove for 7-9 minutes.
  4. While the sauce is cooking, clean, wash, grind garlic, pepper, herbs, spices in a blender or meat grinder.
  5. Add the remaining ingredients to the simmering plum sauce, mix thoroughly and boil everything together for 1-2 minutes.
  6. After that, you should try the finished sauce on the edge of a spoon and, according to your own preferences, correct its taste.
  7. To prepare for the winter, lay out a hot dish in jars or glass bottles, close tightly tin lids.
  8. The remaining tkemali is allowed to be eaten immediately after it has cooled to room temperature.

A simple recipe for making sauce in a slow cooker

Multicookers have long since replaced pressure cookers, steam pans and microwave ovens, because in this dish it is easy and without wasting time to cook the most gourmet dish. The popular tkemali sauce will turn out perfect using such a kitchen tool, but the recipe must be special. Consider how to properly cook such a dish in a slow cooker so that it turns out to be truly Georgian.

Ingredients:

  • Plums of any variety, slightly greenish, with sourness - 1 kg.
  • Dill, parsley, fresh - 1 bunch each.
  • Salt, sugar - according to taste preferences.
  • Vinegar 70% - 1 tsp for 1 liter of sauce.
  • Fresh garlic, peeled - 6-7 cloves.
  • Red pepper pod - 1 pc. or ground - a quarter tsp.
  • Seasoning Georgian "hops-suneli" - 2-3 tbsp. l.

To cook right original sauce tkemali in a slow cooker, you must adhere to the following steps:

  1. We wash our fruits, garlic and herbs well under water, put them in a colander or sieve to get rid of excess water.
  2. Cut each plum, remove the seeds.
  3. In the bowl of the multicooker, put the chopped fruits, herbs, garlic. Grind all this with a blender. We work with this device carefully so as not to damage the surface of the bowl. Otherwise, this step is best done using a different container.
  4. Add all spices, salt, sugar and mix. We try a little tkemali sauce on the edge of the spoon, and, if necessary, adjust the taste.
  5. We put the bowl in the slow cooker, set the "Extinguishing" mode for 1 hour and 20-30 minutes.
  6. After that, still hot sauce put the tkemali into jars and roll up iron lids. We store in the cold for up to 2-3 years. Enjoy your meal!

Ketchup-tkemali with the addition of hops-suneli

Khmeli-suneli, the national seasoning of Georgia, is very popular among chefs because it contains very fragrant spices. It is customary to add it to almost every Georgian dish. Tkemali sauce with such spices will have an unusual smell and taste. But there is important point To make the dish really so fragrant, suneli hops need to be put on time. Consider a ketchup recipe with such spices and its correct step-by-step implementation:

Ingredients:

  • Plums are wild, small (it is allowed to take a Hungarian) - 1 kg.
  • Ripe turn - 200 g.
  • Red pepper - 1 pod.
  • Bell pepper- 2 pcs.
  • Seasoning "hops-suneli".
  • Salt, sugar - according to taste preferences.
  • Mint, basil, other spices - according to taste preferences.
  • Garlic - 1 peeled head.

Step by step process cooking tkemali with hops-suneli seasoning:

  1. We wash the green plums, peel them from the stones.
  2. We perform similar actions with the turn.
  3. Next, you need to mix the fruits, add peeled peppers, herbs and spices here.
  4. Grind all the fruits with a blender. If there is no such device, then it is better to use a meat grinder.
  5. Add salt, sugar, hop-suneli seasoning to the resulting mass.
  6. We put grated garlic in a container with the future sauce, mix.
  7. We put the mass on the fire and bring to a boil. After that, you need to taste the snack and, if necessary, enhance the taste (by adding sugar, salt or vinegar).
  8. Boil the sauce for about 15 minutes and pour hot into storage containers.

Plum tkemali with bell pepper through a meat grinder

The secret of delicious tkemali lies not only in the right variety of plums, but also in interesting additives. AT different recipes there is the addition of tomatoes, apples, lemon juice, olive oil and others. Tkemali with bell pepper, this vegetable gives unusualness to the dish and a sweetish tint. Consider good way cooking such tkemali.