Tkemali yellow cherry plum with garlic

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   That's all we need. My little secret is that I learned to cook tkemali even from canned cherry plum. During the season, canned cherry plum in its own juice, with little added sugar, is an excellent winter option for tkemali. Then the process of preparing the sauce is shortened, since boiling the cherry plum is no longer necessary.

2. STEP 2

   

   I remove the seeds from canned cherry plums. And with the help of a blender in a matter of seconds I bring the mass to the desired consistency.

3. STEP 3

   

   That's basically the consistency. Which doesn't need to be cooked! I add spices to taste and heat it almost to the point of boiling, stirring constantly. That's all. Remove from the heat and add the garlic that has been passed through the garlic press. Let it cool and put it in jars. As advised in the original recipe, you can add vinegar for long-term storage. I don’t resort to this, since this sauce does not stagnate in our family. For those who lack sourness, you can add citric acid.

4. STEP 4

   

   Voila, the sauce is ready. You can bottle it and store it until winter.

5. STEP 5

   

   Main assistant with attribute.