Plum concentrate for sauce, juice

Plum concentrate for sauce, juice

Category: Blanks

Ingredients
Plum	3 Kg
Cold filtered water	1 glass

Cooking method

• I wanted to weed out a plum on the site, because we don't eat it. She's not tasty. I decided to try to cook something from it.
• Everyone at home loves tkemali sauce. So I prepare a concentrate for him, so that I can then prepare the sauce.
• The grandson loves plum juice. I tried to make it from concentrate - just add water and sugar. This makes a delicious drink.
• I do not add salt or sugar to the concentrate.
• If you're making a juice concentrate, you can add sugar if desired. And, accordingly, salt - if the concentrate for the sauce
• Wash the plums, put in a saucepan and pour a glass of water.
• Put on high heat.
• Do not be afraid that there is not enough water. The plum will give juice and everything will be fine.
• As soon as the boil begins, we need to stir our plum so that the seeds separate themselves. This can be achieved with vigorous stirring.
• Turn off the fire.
• Now the most dreary cooking stage begins. We need to strain our gruel through a sieve or colander, separate the seeds.
• I strain through a colander, taking out the seeds, and leave the skins for the concentrate.
• Then I punch everything with a blender for uniformity.
• Put the pan on the fire again. Bring to a boil.
• Now we need to evaporate our concentrate to a thick state. It depends on your patience and ability. During evaporation, you need to stir the gruel so that it does not burn.
• Prepare jars and lids when evaporating.
• Pour the hot concentrate into sterilized jars, tighten the lid and leave to cool.
• There are two cans in the photo.
• Dark concentrate - evaporated by half. Light - did not evaporate at all. I wanted to sleep ...

The dish is designed for

1 jar 0.75 l

Time for preparing:

1 h 30 min approx

Cooking program:

plate

The most concise recipe in terms of composition! Thank you!

[Ipatiya]

Ipatiya, Yes. Very comfortably. I'm lazy

It seems that if you drive the plum through a juicer, then you will only have to choose the seeds, punch with a blender and boil.
Bookmark the recipe. There is no excess plum, but suddenly ...

if you drive the plum through a juicer

This is if you have a juicer.
I do not have it
And without excess, you can prepare a jar. I put the experiment on a handful of plums. It turned out to eat at once

[IvaNova]

IvaNova, Helen3097, thanks for your attention to the recipe !!!

What a cool recipe. It's simple, but the output is yummy universal, for different needs. Will definitely cook it next weekend, I love the plum!

[Alla]

yummy universal, for different needs

Allaas a sauce for fish, meat, chicken. Like a drink. I tried marinating the chicken - delicious

And if you immediately remove the bones? And then just punch and boil it down, won't it?

[Gata]

Gata, if it's easier for you to pull out the bones at once, then everything will work out
I have such a plum that the bone is removed along with the pulp.

Again the drain disappears. The same problem - it is tasteless, it tastes bitter when hot. I made a jerky recipe by Admin - I liked it at first, but it doesn't last long, it dries up, only one skin remains after about a couple of months, and the syrup from it is also bitter.
I'll try to boil it down like that, thanks for the recipe.

[vedmacck]

vedmacckand it tastes bitter when raw.
Try to remove the bitterness with salt and sugar. I'm doing it.
When there is already the last portion left to eat, so I begin to shaman.
If you are going to do everything for the sauce, then you can immediately and sugar / splash salt (depending on the plum), well, put the coriander in the grains, let it cook. The sauce will be tastier.
And then you can add garlic, cilantro and khmelisuneli, utskhosuneli. In a small portion.

Sugar does not remove bitterness - we are waiting for purely creamy bitterness - I dilute it with apples. Tomorrow they should bring a plum - so I'll try to roll up the jar.

I'll try to roll up the jar

don't roll it up. Just make a handful of plums, see how it behaves, what more to add. There will be sauce for now

So I will

[OlgaGera]

I made a kilogram of plums. I immediately took out the bones and cooked them slowly. Then I punched it again with a blender. This is something! Take the spoon away from me! This is so delicious!
OlgaGera, Thank you!

[Reine de Saba]

Reine de Saba, it's nice that you liked it
That's what I forgot about the slow

I'm lazy

So do I. The recipe is suitable. I will remember.

[DonnaRosa]

DonnaRosa, the main thing is that there is a drain

so that there is a drain

Let's wait when they give the bag. It happens that friends share the surplus.
I have been preparing tkemali sauce for two years now, from yellow cherry plum and from the so-called red one. I like it, but I haven't thought of pickling a bird in it yet, but I ought to try it.

I pickle everything that is at hand. Any sauce. I tried to mix this one with jam and put the trigger there. It turned out delicious too

I pickle everything that is at hand. Any sauce. I tried to mix this one with jam and put the trigger there. It turned out delicious too

I always pour the liquid jam separately, usually I cook jelly or prepare mousse from. It's a good idea to add to the poultry marinade, thanks.

I just haven't tried adding strawberry ...
We put sugar in the marinade, and here it is already cooked, boiled

I just haven't tasted strawberry

I don't think strawberry will be good, here the sourness should be the main note. Low-growing quince is still popular with us, a lot of things are prepared from it. Perhaps it is also suitable for pickling, since there is enough acid in it.

undersized quince is popular

These are such small quince.
The beauty. I love her very much. Can be used in tea instead of lemon
And how beautiful it blooms

in tea instead of lemon

I grow lemons on my loggia, put my own in tea, from a tree. 🔗

I grow lemons on my loggia,

Abaldet And I sprout all the bones And what kind?
Buy, definitely buy

And what kind?

Everyone, there are small, medium and large.

🔗

🔗

Well, they teased my old dream again

There are a few small cans of concentrate left.
Marinated meat - great! Delicate fruity aroma when frying.
I went very much with chicken.
I just poured the fish with diluted concentrate. Without fanaticism.
Suitable for all occasions.
Not only sauce and juice, but also a marinade

[OlgaGera]

OlgaGera,
Olya, but what I want to know is that if the concentrate is stripped by half, if it is for sauce, then it is difficult to mix everything in (that is, how thick it turns out). I don’t have so many plums, I want to do it, and in the winter, only then decide what it will be needed for. And another question - how to make tkemali from it later?))

[Lena]

Lena, Antonovka, I make such a concentrate to save space.
If for juice, then dilute with water.
If I make a sauce, then I also dilute it with water, and then add the spices.

how then to make tkemali from it?))

You need garlic, suneli hops, suneli utskho, just a little bit, ground coriander and herbs, salt, sugar, if not added to the concentrate, red pepper are the main components.
I take a can of blanks 05 liters.
I pour it into a saucepan
I add a glass of water. I look at the consistency.
I add dry spices, except for garlic and cilantro. I don't like the smell of boiled garlic.
As it boils, I leave it to cool.
Add garlic, cilantro, salt, sugar to a warm, slightly hot sauce.At this point, the main thing is not to eat everything. And if the bread is also fresh, ... then

This sauce is quickly eaten and does not ferment.
The garlic is fresh. Cilantro gives a bouquet. I don't like other greens in tkemali.
Plum is different.
Chicken is better with green sauce and garlic.
I prefer fish without garlic and cilantro, sometimes I just dilute the concentrate, add suneli hops and that's it. ... But everyone has their own taste.

Therefore, I stopped making standard tkemali. Even when I do, then without garlic and herbs. I add greens later, to the table.

and in winter, only then decide what it is for

yeah, first we will process it, and then we will decide))) and the recipe was born)))

[OlgaGera]

OlgaGera,
Thank you very much)) Now I need to leave, I'll cook it in the evening. I freed it from the seeds - dad said there was a lot of wormy plums, but I was lucky - there were only a couple of pieces)

[Lena]

Lena, of course, you can do it later Good luck!

[OlgaGera]

OlgaGera,
I did everything, it turned out 3 small jars) I did it in Kuzin, only 1/2 glass of water. Very convenient gravitsappa - it interferes with it, nothing burns)) The rest that didn't fit right away, the compote made it - it turned out great) At the dacha there are a lot of drains, I will still do it if she waits for me from vacation)) I also told my mother - she also decided so do)) Ol, thank you very much))

[Lena]

Lena, yes, it's cool with Kuzina! But ... I don't have a Cousin ... I thought ...
Cook) Try the sauce again. Tell me.

[OlgaGera]

OlgaGera,
Well, this is winter already)) The idea is good, I don't have big cans, that is, you can't make a compote, but here you have a choice - you want sauce, you want compote))

I don't have big cans, that is, you can't make compote,

Well yes. And why carry water and occupy a place with water, when the compote is perfectly obtained from the concentrate. And more taste to choose from))))

And why carry water and occupy a place with water, when the compote is perfectly obtained from the concentrate. And more taste to choose from

Yeah, it's the most))

[OlgaGera]

OlgaGeraThank you very much for this wonderful way of handling plums
Well, it's so simple, you can boil it down like jam for several days, but delicious as
I like it without any additives! I didn't add water, there was enough juice from the plums.

[Ne_lipa]

Ne_lipa, Good
To your health!
Yes, plums are different, and there is no year after year. Now drier, now wetter.

I have a lot of plum trees. I always puzzle where to attach plums. We eat, we distribute, sometimes we leave them in the trees.
I have always cooked only tkemali from non-cod.
Your recipe caught my eye. 4 liters of concentrate came out.
Olga, thanks for the idea！

[ludaKr]

ludaKrwhat wealth for the winter! It's all about!

Well, where have I been before that I have not seen this recipe? !!! Hurricane winds hit almost all the plums last week. I collected 17 liters of berries from the ground. I thought, I thought what to do with them ... I brewed the silt. I'd like to believe that it will stand. But tomorrow, or rather today, if the weather permits, I'll go again to look for plums. And after all, what is most important, this concentrate can be prepared even in my current conditions!

[Natalia]

Natalia, let's hope that there are plums and everything will work out

Lel, there was still plenty of it on the tree, only it was too high. But the winds were decent these days, so ...

Lel, there was still plenty of it on the tree, only it was too high. But the winds were decent these days, so ...

We sometimes put a large old tulle on the ground and shrug the tree, as plums will give birth somewhere at the level of the 5th floor.
Plums are perfectly frozen in halves. Then you can use it for baking.
Pickle unripe plums. Sometimes I also cook jam from halves.

I can throw links to recipes in a personal.

But the winds were decent these days

Today it blows out so ... that the anchor just right to grab))))