Homemade ketchup of tomatoes and plums - autumn harvesting for the winter. Who said that only plums and compotes are made from plums? These fruits are perfectly combined with various vegetables, for example, with tomatoes. The sauce turns sweet and sour, thick, with a pleasant plum flavor. The consistency is smooth and uniform, the degree of thickness depends on the type of fruit and the time of preparation. To get the usual ketchup, which does not spread, but pours out of the bottle independently, it is enough to boil it for a total of 45 minutes (cooking vegetables and boiling then vegetable puree).
The amount of sugar and salt for ketchup is determined by your taste. How much salt and sugar to put in depends on the sweetness and acid of the fruit; there are such sweet plums that you don’t need to add sugar.
- Cooking time: 1 hour
- Quantity: 1 l
Ingredients for homemade ketchup from tomatoes and winter plums
- 2 kg of tomatoes;
- 1 kg of blue plums;
- 50 g of sugar;
- 20 g of table salt;
- paprika, ground red pepper.
Method of making homemade ketchup from tomatoes and plums
When I cook ketchup, I deliberately go to the market early in the morning and pick the most ripe tomatoes. Overripe, such as in the photo, with cracks, but without signs of damage, which burst because of the overflowing juice - the very thing you need! It is important that there is no rot, even strongly battered fruits are suitable for harvesting.
Thoroughly wash the tomatoes, chop large. To cook the sauce, it is better to use a wide container with a thick bottom - a saucepan, a wide pan or a frying pan with a high rim.
Cut ripe blue plums in half, remove bones. Add the halves of the plums to the tomatoes. By the way, yellow plums are also suitable for the recipe, only the color of the ketchup will be pale, so you need to increase the amount of ground red paprika.
Boil plums with tomatoes on medium heat for about 30 minutes. At this stage the lid is closed!
After half an hour, we put the vegetables in a sieve or a colander, wipe with a spoon so that the tomato and plum skins do not get into our homemade tomato ketchup and plums for the winter. Also on the sieve will remain tomato seeds.
Pureed fruit and vegetable puree poured back into the pan, put on the stove.
Pour salt without additives, granulated sugar. Add to taste red sweet paprika. To add a burning note, pour a little hot red pepper.
Stir, bring to a boil over low heat. Cook homemade ketchup from tomatoes and plums for 15 minutes. At this stage of cooking, the lid is open so that excess moisture evaporates.
Preparing sterile containers - wash the jars of soda, rinse thoroughly, pour in boiling water and dry in the oven.
Pour boiling ketchup into hot jars, close the boiled lids. In a deep pan put a towel made of cotton fabric. We put ketchup cans on a towel, then pour hot water (water temperature is about 50 degrees Celsius).
After boiling water, sterilize ketchup for 12-15 minutes - half liter jars, 20 minutes - liter jars.
Tightly corked, turned upside down.
After cooling, we remove for storage in a dark place. Homemade ketchup from tomatoes and plums for the winter can be stored in the apartment.