SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
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Kolovoz je idealno vrijeme za pripremu džema od marelica i nemojte misliti da vam trebaju peć na drva i kuća s dvorištem – jer vam ne trebaju. Savršen pekmez možete napraviti u svom stanu, brzo i jednostavno, a evo recepta koji je osvojio nepca cijelog Balkana, a dolazi od jedne bake iz Srbije, piše blic.rs.

Recept koji se godinama prenosi s koljena na koljeno otkrila je baka Rada iz Vojvodine. Kaže da je ovaj izuzetno ukusan džem od marelica prvo napravila za svoje unuke, a potom tegle poslala rodbini iz Srbije preko Crne Gore do BiH. I uvijek su svi htjeli teglicu više – bilo da im se jedu krafne, kolači, palačinke ili da ga samo mažu na kruh. Kako kaže, tajna je u tome što marelice ostaju gotovo cijele!

Ovo su sastojci potrebni za džem:

- Zrele marelice

- Šećer

- Vinova loza

- Staklenke

- Celofan

- Salvete - nebijeljene

Kako kaže ova vrsna domaćica, prije je kupovala bilo kakve bijele salvete, a sada samo nebijeljene od 100 posto celuloze - jer su sigurne u kuhinji!

Zrele marelice potrebno je oprati i očistiti, ako kupite žute marelice, onda će pekmez biti blago kiselkast. Odaberete li marelice koje su prošarane ružičastom bojom, taj će džem biti slađi - jer je to voće slađe i "mesnatije". Obje opcije su svakako vrlo ukusne.

Ako na marelicama postoji mrlja, potrebno ju je ukloniti. Na jedan kilogram očišćenih marelica treba dodati 450 grama šećera.

Uvijek kuham 5 kilograma u loncu, nikad ne dodam više u lonac”, kaže ova domaćica.

Kako pojašnjava, nije potrebno stavljati više šećera, jer je pekmez i ovako sladak, a što manje šećera - to nam je bolje i zdravije.

Voće nemojte kuhati na najjačoj, ali ni na najnižoj temperaturi, već procijenite srednju jačinu - treba početi ključati. Čim voće pomiješano sa šećerom prokuha dodajte malo soka od grožđa (oko pola vrećice na ovu količinu) i kuhajte pola sata uz cijelo vrijeme miješanja bez prekida. Nakon toga maknite posudu sa štednjaka i miješajte još pola sata na hladnoj ili nezagrijanoj podlozi.

Također, potrebno je pripremiti staklenke. Nakon pranja ih osušite nebijeljenim (smeđim) ubrusima (da ne ostanu dlačice i miris krpe). Oni nebijeljeni ubrusi koje možete koristiti u kuhinji su smećkasti, prirodne boje celuloze, na njima nema kemikalija koje bi mogle biti opasne po zdravlje. Na pakiranju piše da su od 100 posto celuloze. Kad ste staklenke osušili ručnicima, zagrijte ih u pećnici.

Kada se uvjerite da su staklenke tople, vrući pekmez pažljivo ulijte u vruće staklenke. Pazite da ne lupate jednom staklenkom o drugu jer se u tom stanju lakše mogu razbiti. Zatim sve vratite u pećnicu. Kada se staklenke ohlade, nasjeckani celofan u veličini malo većoj od kruga staklenke umočite u vruću vodu, stavite preko otvora staklenke i zatim zategnite poklopac.

"Tko ima dobar podrum i kuću, ne treba stavljati stalak za vino, jer dobra pasterizacija ide i bez njega. Ali ja živim u toplom stanu i onda za svaki slučaj dodam malo vina, da pekmez ne bude curi", kaže ova domaćica.

Kad ste staklenke zatvorili, onda ih posložite u smočnicu i neka tamo čekaju kada će se probati. Nakon što otvorite staklenku, stavite je u hladnjak do upotrebe. A ako radite krafne punjene ovim pekmezom za djecu, obavezno ih stavite na nebijeljeni ubrus!

Dobar tek!​

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Kolovoz je idealno vrijeme za pripremu džema od marelica i nemojte misliti da vam trebaju peć na drva i kuća s dvorištem – jer vam ne trebaju. Savršen pekmez možete napraviti u svom stanu, brzo i jednostavno, a evo recepta koji je osvojio nepca cijelog Balkana, a dolazi od jedne bake iz Srbije, piše blic.rs.

Recept koji se godinama prenosi s koljena na koljeno otkrila je baka Rada iz Vojvodine. Kaže da je ovaj izuzetno ukusan džem od marelica prvo napravila za svoje unuke, a potom tegle poslala rodbini iz Srbije preko Crne Gore do BiH. I uvijek su svi htjeli teglicu više – bilo da im se jedu krafne, kolači, palačinke ili da ga samo mažu na kruh. Kako kaže, tajna je u tome što marelice ostaju gotovo cijele!

Ovo su sastojci potrebni za džem:

- Zrele marelice

- Šećer

- Vinova loza

- Staklenke

- Celofan

- Salvete - nebijeljene

Kako kaže ova vrsna domaćica, prije je kupovala bilo kakve bijele salvete, a sada samo nebijeljene od 100 posto celuloze - jer su sigurne u kuhinji!

Zrele marelice potrebno je oprati i očistiti, ako kupite žute marelice, onda će pekmez biti blago kiselkast. Odaberete li marelice koje su prošarane ružičastom bojom, taj će džem biti slađi - jer je to voće slađe i "mesnatije". Obje opcije su svakako vrlo ukusne.

Ako na marelicama postoji mrlja, potrebno ju je ukloniti. Na jedan kilogram očišćenih marelica treba dodati 450 grama šećera.

Uvijek kuham 5 kilograma u loncu, nikad ne dodam više u lonac”, kaže ova domaćica.

Kako pojašnjava, nije potrebno stavljati više šećera, jer je pekmez i ovako sladak, a što manje šećera - to nam je bolje i zdravije.

Voće nemojte kuhati na najjačoj, ali ni na najnižoj temperaturi, već procijenite srednju jačinu - treba početi ključati. Čim voće pomiješano sa šećerom prokuha dodajte malo soka od grožđa (oko pola vrećice na ovu količinu) i kuhajte pola sata uz cijelo vrijeme miješanja bez prekida. Nakon toga maknite posudu sa štednjaka i miješajte još pola sata na hladnoj ili nezagrijanoj podlozi.

Također, potrebno je pripremiti staklenke. Nakon pranja ih osušite nebijeljenim (smeđim) ubrusima (da ne ostanu dlačice i miris krpe). Oni nebijeljeni ubrusi koje možete koristiti u kuhinji su smećkasti, prirodne boje celuloze, na njima nema kemikalija koje bi mogle biti opasne po zdravlje. Na pakiranju piše da su od 100 posto celuloze. Kad ste staklenke osušili ručnicima, zagrijte ih u pećnici.

Kada se uvjerite da su staklenke tople, vrući pekmez pažljivo ulijte u vruće staklenke. Pazite da ne lupate jednom staklenkom o drugu jer se u tom stanju lakše mogu razbiti. Zatim sve vratite u pećnicu. Kada se staklenke ohlade, nasjeckani celofan u veličini malo većoj od kruga staklenke umočite u vruću vodu, stavite preko otvora staklenke i zatim zategnite poklopac.

"Tko ima dobar podrum i kuću, ne treba stavljati stalak za vino, jer dobra pasterizacija ide i bez njega. Ali ja živim u toplom stanu i onda za svaki slučaj dodam malo vina, da pekmez ne bude curi", kaže ova domaćica.

Kad ste staklenke zatvorili, onda ih posložite u smočnicu i neka tamo čekaju kada će se probati. Nakon što otvorite staklenku, stavite je u hladnjak do upotrebe. A ako radite krafne punjene ovim pekmezom za djecu, obavezno ih stavite na nebijeljeni ubrus!

Dobar tek!​

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StoryEditorOCM
Slanopekmez od marelica

Recept bake Rade proširio se internetom: napravite savršen džem koji je osvojio svih zbog jednog tajnog sastojka

Piše MOZAIK SD
23. kolovoza 2023. - 17:51
25490970
/Shutterstock

Kolovoz je idealno vrijeme za pripremu džema od marelica i nemojte misliti da vam trebaju peć na drva i kuća s dvorištem – jer vam ne trebaju. Savršen pekmez možete napraviti u svom stanu, brzo i jednostavno, a evo recepta koji je osvojio nepca cijelog Balkana, a dolazi od jedne bake iz Srbije, piše blic.rs.

Recept koji se godinama prenosi s koljena na koljeno otkrila je baka Rada iz Vojvodine. Kaže da je ovaj izuzetno ukusan džem od marelica prvo napravila za svoje unuke, a potom tegle poslala rodbini iz Srbije preko Crne Gore do BiH. I uvijek su svi htjeli teglicu više – bilo da im se jedu krafne, kolači, palačinke ili da ga samo mažu na kruh. Kako kaže, tajna je u tome što marelice ostaju gotovo cijele!

Ovo su sastojci potrebni za džem:

- Zrele marelice

- Šećer

- Vinova loza

- Staklenke

- Celofan

- Salvete - nebijeljene

Kako kaže ova vrsna domaćica, prije je kupovala bilo kakve bijele salvete, a sada samo nebijeljene od 100 posto celuloze - jer su sigurne u kuhinji!

Zrele marelice potrebno je oprati i očistiti, ako kupite žute marelice, onda će pekmez biti blago kiselkast. Odaberete li marelice koje su prošarane ružičastom bojom, taj će džem biti slađi - jer je to voće slađe i "mesnatije". Obje opcije su svakako vrlo ukusne.

Ako na marelicama postoji mrlja, potrebno ju je ukloniti. Na jedan kilogram očišćenih marelica treba dodati 450 grama šećera.

Uvijek kuham 5 kilograma u loncu, nikad ne dodam više u lonac”, kaže ova domaćica.

Kako pojašnjava, nije potrebno stavljati više šećera, jer je pekmez i ovako sladak, a što manje šećera - to nam je bolje i zdravije.

Voće nemojte kuhati na najjačoj, ali ni na najnižoj temperaturi, već procijenite srednju jačinu - treba početi ključati. Čim voće pomiješano sa šećerom prokuha dodajte malo soka od grožđa (oko pola vrećice na ovu količinu) i kuhajte pola sata uz cijelo vrijeme miješanja bez prekida. Nakon toga maknite posudu sa štednjaka i miješajte još pola sata na hladnoj ili nezagrijanoj podlozi.

Također, potrebno je pripremiti staklenke. Nakon pranja ih osušite nebijeljenim (smeđim) ubrusima (da ne ostanu dlačice i miris krpe). Oni nebijeljeni ubrusi koje možete koristiti u kuhinji su smećkasti, prirodne boje celuloze, na njima nema kemikalija koje bi mogle biti opasne po zdravlje. Na pakiranju piše da su od 100 posto celuloze. Kad ste staklenke osušili ručnicima, zagrijte ih u pećnici.

Kada se uvjerite da su staklenke tople, vrući pekmez pažljivo ulijte u vruće staklenke. Pazite da ne lupate jednom staklenkom o drugu jer se u tom stanju lakše mogu razbiti. Zatim sve vratite u pećnicu. Kada se staklenke ohlade, nasjeckani celofan u veličini malo većoj od kruga staklenke umočite u vruću vodu, stavite preko otvora staklenke i zatim zategnite poklopac.

"Tko ima dobar podrum i kuću, ne treba stavljati stalak za vino, jer dobra pasterizacija ide i bez njega. Ali ja živim u toplom stanu i onda za svaki slučaj dodam malo vina, da pekmez ne bude curi", kaže ova domaćica.

Kad ste staklenke zatvorili, onda ih posložite u smočnicu i neka tamo čekaju kada će se probati. Nakon što otvorite staklenku, stavite je u hladnjak do upotrebe. A ako radite krafne punjene ovim pekmezom za djecu, obavezno ih stavite na nebijeljeni ubrus!

Dobar tek!​

#BAKA RADA#RECEPT#DŽEM
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10. svibanj 2024 19:42