Homemade Plum Sauce (for Canning)
A zesty sauce for meat and poultry! Make it at home. This is the recipe I use to put up a spicy sauce for the winter—it goes wonderfully with meat and poultry dishes. I'm delighted to share it with you.
Aliyah
Recipe author
Homemade Plum Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
1 g
Fats 0 %
0 g
Carbohydrates 93 %
14 g
61 kcal
GI:
64
/
0
/
36
- Wash the plums, cut them in half, and pit them. 2. Put the pitted plums in a heavy-bottomed saucepan and pour in the water. Set the pot on the stove. 3. Bring the contents to a boil, then cook for 20 minutes. 4. Let the plums cool and press them through a sieve. 5. Add the sugar and salt to the resulting purée. Be sure to taste—if it needs more salt or sugar, add more. 6. Peel and press the garlic, and stir it into the plums. 7. Now add the spices: coriander, ground black pepper, ground red pepper, and dill seeds. Mix everything together. 8. Pour the sauce back into the pot, set it over low heat, and cook for 20 minutes. Watch for the moment when the sauce starts bubbling vigorously—that means it's ready. 9. Pour the hot sauce into sterilized jars, seal with sterilized lids, and wrap them up. Once the sauce is completely cool, move it to a cool, dark place for storage.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Yellow plums - 45 kcal/100g
Similar recipes
Related and additional categories: