Let's deal with the name. "Tkemali" is a special sort of sour plums, which actually is the original sauce. Now the name is somewhat beyond the specific and plum sauce taken any drain or its close relative, the plum. By the way, Caucasian markets there is no word "plum", a plum is called a plum. Yes, God bless her. Tkemali is made from both sweet and sour, yellow and red, ripe and unripe plums... every whim on your taste, so try, experiment, go for it... so, we will need: plum (plum) - many, tkemali does not happen much, believe me a big pot - liters for 4-6 sprigs of cherry, or horseradish leaves, or sticks overgrown dill (the ones used for pickles)

Still, we need an aromatic condiment-processing, which I would recommend to do at least for a few hours, as the spices it should be possible to give pungency and aromas. All the ingredients for seasoning and beat with a blender into a paste, mix well, fold in jar, cover and put in refrigerator to Mature. By the way, it is not necessary that we use all.

Now, let's prepare the base for the sauce. Offer it also to do in advance as we need it almost cooled down. Take our large clean saucepan or other container according to your wishes and habits. On the bottom put prepared and washed sticks of cherry, branches of dill or cilantro, or whatever you else will come up, the goal is to not become attached to our brew, because it will be simmering on the fire long enough and it will be quite thick. I once even put to the bottom gutted a bunch of greens and cilantro. Flavoring and aromatic features this case will not bear, but thank you tell me after you wash your pan. My plums in a colander, shake off water and loaded into the pot almost to the top. Put the saucepan on a small fire. I water is not added. Draining the wet and the drops enough that they drained down and there began to soar. Nothing in the way of the drain will not take a strong liking. After some time the drain starts to puff and okazyvatsya. You will see on the sides of the pan rises a rich concentrated juice. When the juice will almost cover the plums, I suggest it to scoop a ladle in a jug. Scoopable as much as we can, boldly pressing down with a ladle our berries.

Of complete 4-liter pots in the end you will get about 3 liters of pure juice. You can pour it into the bottle immediately and freeze, can add sugar. and you can not add, can boil and roll. This is our first byproduct. In the sink a lot of pectin and the juice is cooled even slightly gelled. He's so dense that is almost shining through. When used I recommend it to dilute it, because it is too concentrated juice can cause unexpected heartburn. As upsetting plum and draining the juice, you will see that the pot was empty a few and we just fill up the sink top. Then again scoopable juice, fill up again, so 3-4 times. In the end we get a full pot of plum puree. Juice scoopable not to fanaticism, after all, not whipped protein and prepare our sauce should not stand on the spoon, but should lazily and gracefully drain out. By the way, I read in many recipes, the juice is not drained, drain boil for 10 minutes, and so on. I say, that I prepared here as described. I like thick, but not watery sauce and well cooked thick consistency. However, juice can always be diluted thick in your opinion a lot. Say when. So that there is even a ready-made sauce can be subsequently diluted, even just water. Bring our mass to cool, because then we'll grind her hands, and it can be hot and dangerous if you do not cool thoroughly.

The cooled mass was faithfully wipe through a colander into a separate pan or bowl. The colander will remain bone with the pulp, I write them off and fill with water. You can add sugar and boil. Bones will settle to the bottom, but in the end you will have a delicious compote, actually - our second by-product.

Mashed mass is a beautiful ruby color. If you want to part of it, add sugar and you have a light, airy jam, want the jam thicker - can some time to boil. Sorry, I digress, we tkemali.

Get our jar of pre-prepared seasoning and begin to conjure. In a 4-quart saucepan add at least 3 tablespoons. Try. Add sugar, if needed. My son loves sweet option, with a spicy finish of pepper and lots of coriander. So try and conjure to your taste. At this point, you can dilute the juice if needed. Ideally it turns out thick, sweet sauce with a background sharpness. Mix well and give a little stand. Then boil the sauce, in the same pan, but I'll be honest - a strong liking. So I happily poured it into the slow cooker and set on mode SUPPRESSION for 20 to 30 minutes.

Hot sauce is poured into boiled jars and twist. You can not spin, but it all depends on the amount of the cooked sauce: you can not master, even If... is right - you can not boil, but in my opinion - so a more finished taste. By the way, banks take large. Open this and share, share...