Cherry plum (plum) paste

Category: Blanks
Kitchen: azerbaijani
Cherry plum (plum) paste

Ingredients

cherry plum (plum) b / c 5 kg.
salt 30 g
water 2-3 st. l.

Cooking method

  • Cherry plum (plum) pasteWash cherry plum (plum), remove seeds, put in a saucepan. Add water. To cover with a lid. Boil over low heat until boiling. Mix. Open the lid.
    Cherry plum (plum) pasteStirring occasionally, boil the mass by 2/3 of the volume.
    Cherry plum (plum) pasteRub through a sieve.
    Cherry plum (plum) pasteAdd salt.
    Cherry plum (plum) pasteNow there are three ways to go. Continue to evaporate on the stove (the most time-consuming process, because the paste "spits" and you must always be there and stir), keep the mass in the microwave for several minutes (remove every 3-4 minutes and stir) or put in the oven (take out every 10-15 minutes, stir) at a temperature of 100-110 degrees.
    Cherry plum (plum) pasteBoil down to the state of "the paste collects and does not spread". Transfer to sterile jars, roll up with sterile lids. Wrap up.

The dish is designed for

1 liter

Note

The recipe was spied on one of the youtube channel.
If you have a small cherry plum, it is problematic to remove the bone, then boil it together with the bone. Then it will be necessary to wipe it through a sieve when the cherry plum is well boiled. After about 40-50 minutes.
This pasta is needed for preparing dishes of Azerbaijani cuisine (chicken-lavangi, arishta, balva). You can make tkemali sauce from the pasta. Recommend!

VitaVM
Angela, thanks for the recipe. I will try. And what was the yield of the finished product in jars?
ang-kay
Vita, try it. It turns out an interesting product.
Quote: VitaVM
And what was the yield of the finished product in jars?
I have a little more than a liter.
VitaVM
Yeah thank you

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers