Yellow cherry plum tkemali for winter

Step-by-step cooking

1. Step 1:

   

   How to make tkemali from yellow cherry plum? Prepare all the necessary ingredients. Cherry plum will fit any size. Add spices to taste. If you have dried herbs of dill, basil parsley, marjoram, you can add. If you have small garlic cloves, take 4-5 pcs. Prepare cans with a total volume of 0.8 liters.

2. Step 2:

   

   Sort the cherry plum, remove the tails, dirt and rinse thoroughly in several waters. Break a few fruits and check for worms. If there are any, go through all the cherry plums, select clean ones and remove the bones. If not, cook it whole.

3. Step 3:

   

   Prepare the dishes for cooking: it is best if it is a saucepan with a thick bottom - the tkemali will not burn in it. Put the cherry plum in it, mash it a little so that the juice goes.

4. Step 4:

   

   Bring to a boil over low heat and cook for 20 minutes.

6. Step 5:

   

   If you cooked cherry plum without seeds, skip this step. Transfer the cherry plum to a colander or sieve and push through, separating the bones.

7. Step 6:

   

   Return the cherry plum to the pan and grind until smooth with a blender. Cook over medium heat for 10 minutes.

8. Step 7:

   

   Add salt, sugar and spices. Try it, if it's too sour - add sugar a little at a time until you get the desired taste. Peel and rinse the garlic, chop it with a knife or press. Add garlic to the tkemali, stir and cook over low heat for another 5 minutes.

9. Step 8:

   

   Wash and sterilize the jars well. I pour boiling water into the bottom of the jar with a thin trickle, about 1/4. So that the jar does not burst, you can not get water on its walls. Cover with a lid and leave for 10 minutes. After I drain the water and the jar is ready. I boiled small jars with lids for 10 minutes. Distribute the tkemali among the banks and roll it up. After putting the jars on the lids, wrap them up and leave them at room temperature for a day. Store in a cool room.