Pekmez od breskvi
Prvi put sam juce kuvala pekmez od neljustenih breskvi po receptu sa Gastronomije i vrlo sam zadovoljna. Kuvala sam 2 kg i 400 g oko sat vremena, lepa je i boja i ukus, tako da vam preporucujem ovaj recept. Jedino sto sam ja tegle ostavila u rerni na 100 st. oko pola sata, a onda iskljucila rernu i ostavila ih da se ohlade u rerni do jutros. Sa kajsijama sam vec bila zavrsila, a sledece godine cu obavezno praviti bar jednu turu po ovom receptu.
Gastronomija
Pekmez od kajsija na malo drugaciji nacin ... po ovom receptu mozete praviti i pekmez od bresaka
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Sastojci:
800g šećera na 1kg očišćenog voća
Priprema:
Šećer se ušpinuje sa malo vode, kao za slatko i dodaju neoljuštene kajsije, očišćene od koštica.
Kuva se 1 sat od ključanja - bez ikakvog mešanja. Skloni se s vatre i mikserom umuti u glatku masu.
Vruće se sipa u vruće tegle, odmah povezuje duplim celofanom ili zatvara vakum poklopcem. Tegle se zaviju u ćebe i ostave da se ohlade.
Druga mogućnost je da se pekmez ohladi, razlije u plastične posude i stavi u zamrzivač. Za nas koji nemamo hladne podrume, ovo je jedino rešenje da sačuvamo pekmez do iduće sezone.
autor recepta: loga
The first time I cooked yesterday peach jam recipe with gastronomy and I am very pleased. I cooked 2 kg and 400 g for about an hour, she's pretty and the color and flavor, so we recommend this recipe. The only thing I have left the jars in the oven at 100 deg. about half an hour, and then turned off the oven and leave them to cool in the oven until morning. With apricots was already over, and next year I'll be sure to make at least one tour of this recipe.
gastronomy
Apricot jam in a different way ... and the recipe can make jam and peach
http://www.gastronomija.info/index.php?sta=recept&no=9493&ime=Pekmez+od+kajsija
ingredients:
800g of sugar per 1 kg of cleaned fruits
Preparation:
Sugar is cook with a little water, as the sweet and add unpeeled apricots, cleaned of seeds.
Cook for 1 hour of range - without any interference. Get out of the fire and mix with mixer into a smooth mass.
Hot poured into hot jars, immediately connects cellophane or closes the vacuum cover. The jars are wrapped in a blanket and leave to cool.
Another possibility is that the jam is cooled, poured into plastic dishes and placed in the freezer. For those of us who do not have the cold basement, this is the only solution to preserve the jam until next season.
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