Tkemali cherry plum yellow with garlic

Step-by-step cooking

1. Step 1:

   

   That's all we need. My little secret is that I learned how to cook tkemali even from canned cherry plum. In the season, canned cherry plum in its own juice, with a small addition of sugar is an excellent winter option for tkemali. Then the process of preparing the sauce is reduced, since cooking cherry plum is no longer needed.

2. Step 2:

   

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

3. Step 3:

   

   That's basically the consistency. Which is not necessary to cook! I add spices to taste and warm them up, almost to the verge of boiling, stirring constantly. That's all. Remove from heat, add garlic passed through a garlic press. I let it cool down and put it in jars. As advised in the original recipe-you can add vinegar for long-term storage. I do not resort to this, since this sauce does not stagnate in our family. Who lacks sourness, you can add citric acid.

5. Step 4:

   

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

6. Step 5:

   

   The main assistant with the attribute.