Slatko od bundeve sa zacinima (Pumpkin sweet preserve with spices)

Sastojci: 500 g bundeve (oljustene i isečene na kockice), 250 g šećera, 150 ml vode, sok od pola limuna, ½ kašičice cimeta, prstohvat muškat oraha u prahu, 2–3 karanfilića.

Priprema:

1. Bundevu oljusti, očisti od semenki i iseckaj na jednake kockice (oko 2–3 cm). 

Bitno je da su približno iste veličine kako bi se ravnomerno skuvale i upile sirup.

2. U šerpu sa debljim dnom sipaj vodu i šećer. Zagrevaj na srednjoj temperaturi uz mešanje dok se šećer potpuno ne rastvori i sirup ne postane bistar. Ne mora da bude gust u ovoj fazi.

Dzem od krusaka i smokava sa orasima (Pear and fig jam with walnuts)

Sastojci: 1 kg smokava, 1 kg krušaka (viljamovki), 4 limuna + 2 kasicice sode bikarbone, 300 g šećera, 2 stapica cimeta ili 1 kasicica cimeta u prahu ili mlevenog, 6 piment zrna, 150 g oraha.

Priprema:

1. Smokvama skinite drske I oljustite koru koliko moze. Iseci na cetvrtine. Kruske oljustiti, ocistiti I iseci na kocke. Limun oprati u rastvoru vode i sode bikarbone. Potopiti u vodu sa sodom bikarbonom I ostaviti 30 minuta. Cetkicom istrljati koru I dobro isprati. Koru oljustiti i ukloniti beli deo. Beli deo baciti. Limun pulpu I koru samleti u secku. Orahe sitno iseckati ili samleti. Stapice cimeta prelomiti na tri dela. Zrna pimenta I cimetom staviti u gazu, zamotati I vezati kanapom. Ostaviti duzi kraj kanapa da se moze vezati za drsku serpe.

2. U serpu staviti smokve, kruske, secer I limun. Promesati. Ostaviti da stoji preko noci (8 sati) u frizideru. Povremeno promesati.

Dzem od jagoda bez secera (Strawberry jam without sugar)

Sastojci: 400 g jagoda (iseckanih), 2 kašike vode, 1 kašičica čia semenki (fino mlevenih), 1 kašičica limunovog soka.

Priprema:

1. Iseckajte jagode.

2. Stavite ih u šerpu sa vodom.

Marmelada od mandarina (Tangerines marmalade)

Sastojci: 2 kg mandarina, 800 g šećera, 200 g kruški (ili dunja), 2 limuna, 1 L vode, 3 kasicice + ½ kasicice sode bikarbone + voda.

Priprema:

1. Operite mandarine. U ciniju sipati vodu i dodati sodu bikarbonu. Promesati da se otopi. Staviti mandarine. Poklopiti tanjirem. Ostaviti 30 minuta. Isprati pod tekucom vodom. Obrisati mandarine.

Ponoviti isto sa limunom, s tim sto u ciniju dodajte ½ kasicice sode bikarbone.

2. Oljuslite mandarine.

Složite što više korica jednu na drugu i nožem iseckajte na male trake. Izvadite kostice, ako ih ima. Raspolovite mandarine i uklonite belu opnu u sredini. Iseci na 2 ili 3 dela.

Dzem od belog duda (White mulberry jam)

Sastojci: 1 kg belog duda, 500 gr šećera, 250 ml vode, ½ kasicice limontusa.

Priprema:

1. Dudinje oprati.

2. Propasirati dudinje.

Pekmez od drenjina (Cornelian cherry jam)

Sastojci: 2 kg drenjina (zrelih), 1 kg šećera.

Priprema:

1. Drenjine oprati i propasirati.

2. Dodati 500g šećera, promesati i staviti da se kuva na srednjoj temperaturi (4) mesajuci.

Dzem od duda (Mulberry jam)

Sastojci: 2kg belog duda, 1kg secera, 500ml vode, 3g limuntusa ili sok od jednog limuna.

Priprema:

1. Dud oprati i propasirati.

2. Secer staviti u serpu i dodati vodu. Na srednjoj temperaturi (4) skuvati sirup. Kad se secer otopi kuvati dok se sirup ne zgusne.

Dzem od kupina (Blackberry jam)

Sastojci: 2 kg kupina (zrelih), 1.5 kg secera.

Priprema:

1) Kupine oprati I staviti u cediljku da se ocede.

2) U serpu staviti kupine posuti secerom I ostaviti preko noci.

Dzem za ciscenje (Cleansing jam)

Sastojci: 150 g suvih sljiva (bez kostica), 150g urmi (bez kostica), 150g suvih smokava, 260-340ml vode.

Priprema: 
1) Suve sljive, suve smokve i urme iseci na kocke. 
2) U serpicu sipati 260ml vode i pustiti da prokljuca. Dodati suvo voce i urme i kuvati mesajuci dok se ne zgusne. Ako zelite redji dzem dodati ostatak vode.

Ingredients: 150 g prunes (pitted), 150g dates (pitted), 150g dried figs, 260-340ml water.

Preparation:

1) Cut into cubes prunes, dried figs and dates.

2) Pour 260ml of water into the saucepan and let it boil. Add dried fruits and dates and cook, stirring, until thickened. If you want thinner jam add the rest of the water.

Dzem od kajsija i badema (Apricot and almond jam)

Sastojci: 2.5 kg kajsija (bez kostica), 1 kg secera, 20g zelatina, 100g pecenh badema.

Priprema:
1) Kajsije iseci na kocke.
2) U serpu staviti kajsije i secer. Na srednjoj temperaturi (4) mesati da se secer otopi.
3) Zelatin otopiti u 100ml hladne vode i blgao zagrevati da se otopi. Ostaviti da se ohladi.
4) Dodati u kajsije i promesati.
5) Dodati bademe i promesati.
6) Na jakoj vatri (6) kuvati 5 minuta sa konstantnim mesanjem.
7) Sipati u tegle, zatvoriti i okrenuti naopako. Ostaviti da se ohladi.
8) Cuvati naopako u frizideru dok ne pojedete dzem (da se ne stvori budj na vrhu).

Ingredients: 2.5 kg of apricots (peeled and pitted), 1 kg of sugar, 20g of gelatin, 100g of almonds.

Preparation:

1) Cut the apricots into cubes.

2) Put apricots and sugar in the pot. At medium temperature (4), stir to dissolve the sugar.

3) MIx the gelatin in 100ml of cold water and warm over low heat to dissolve. Allow to cool.

4) Add in apricots and stir.

5) Add the almonds and stir.

6) On high heat (6) cook for 5 minutes with constant stirring.

7) Pour into jars, close and turn upside down. Leave to cool.

8) Keep it upside down in the fridge until you have jam (so the mold is not formed).

Dzem od dunja (Quince jam)

Sastojci: 3kg dunja, 700ml vode, 2 kasicice limuntusa, 700g secera.

Priprema:
1) Dunje oljustiti i ocistiti. Iseckati na kocke.
2) U serpu sipati vodu i pustiti da prokljuca na srednjoj temperaturi (4). Dodati dunje i kuvati sa limutusom dok ne omeksaju.
3) Staviti u blender i usitniti.
4) Vratiti u serpu, dodati secer i kuvati do zeljene gustine. 
5) Sipati u oprane, zagrejane i sterilisane tegle. Pokriti krpom i ostaviti da se ohlade preko noci. Zatvoriti i drzati tegle naopako dok se ne pojede dzem (da se ne bi budj hvatala na povrsini).

Ingredients: 3kg quince, 700ml water, 2 tablespoons citric acid, 700g sugar.

Preparation:

1) Peel and clean the quince. Cut into cubes.

2) Pour water into the pot and let it boil over medium temperature (4). Add quince and cook with citric acid until softened.

3) Put in a blender and finely chop.

4) Return to the pot, add the sugar and cook until thickens as much as you like.

5) Pour into washed, warmed and sterilized jars. Cover with a cloth and allow to cool overnight. Close and hold the jars upside down until the jam is eaten (to prevent it from catching mold on the surface).

Pekmez od kajsija (Apricot jam)

Sastojci: 2 kg kajsija, 500g secera, 3 zrna karanfilica. 

Priprema: 
1) Pripremiti kajsije. Izblendirati.
2) U serpu staviti kajsije I postepeno dodavati secer. Kuvati dok postane gust uz povremeno mesanje da ne zagori. Proveriti varjacom da li je pekmez kuvan, tako sto kad povucete varjacom po sredini dna serpe I ako ostane vidljiv trag pekmez je gotov. 
3) Vreo pekmez sipati u oprane I tople (sterilisane) tegle I staviti u rernu na 80 C. Kada se zagreje iskljuciti I ostaviti da se uhvati korica. Sacekati oko pola sata da se ohladi.
4) Ostaviti do sutra da se potpuno ohlade uviijeno u cebe, pa povezati celofanom namocenim u alkohol ili rum.

Ingredients: 2 kg apricots, 500g sugar, 3 flowers of clove.

Preparation:
1) Wash apricots, remove pits and blend in blender.
2) Put apricots in the pot and gradually add the sugar. Cook until thick, stirring occasionally to avoid burning (check with the wooden spoon, when the you pull wooden spoon along the bottom of the pot and when the trace remains visible the jam is done).
3) Pour the hot jam into the washed and warm (sterilized) jars and place in the oven at 80 C. When heated, turn it off and allow the crust to form. Wait about half an hour to cool.
4) Allow to cool until tomorrow completely wrapped in a blanket and bind with cellophane soaked in alcohol or rum.

Pekmez od krusaka (Pear jam)

Sastojci: 2 kg krusaka, 500g secera, sok od 1 limuna, sok od 1 pomorandze.

Priprema:
1) Pripremiti kruske. Ocediti I izblendirati. 
2) U serpu staviti kruske, dodati I sok od limuna, sok od pomorandze I kuvati dok postane gusto, uz povremeno mesanje.
3) Vreo pekmez sipati u oprane I tople (sterilisane) tegle I staviti u rernu na 80 C. Kada se zagreje iskljuciti I ostaviti da se uhvati korica. 
4) Ostaviti do sutra da se potpuno ohlade uvijeno u cebe, pa povezati celofanom namocenim u alkohol ili rum.

Ingredients: 2 kg pears, 500g sugar, juice of one lemon, juice of one orange.

Preparation:
1) Wash, peel and clean pears. Drain and blend in blender.
2) Put the pears in the pot, add the lemon juice, orange juice and cook until thick, stirring occasionally.
3) Pour the hot jam into the washed and warm (sterilized) jars and place in the oven at 80 C. When heated, turn off and allow the crust to form.

4) Allow to cool until tomorrow completely wrapped in a blanket, then bind with cellophane soaked in alcohol or rum.

Dzem od visanja (Cherry jam)

Sastojci: 3 kg visanja, 2.5 kg secera, 15g cimeta.

Priprema:
1) Visnje oprati, skinuti peteljke I izvaditi kostice. 
2) U serpu slagati red visanja, red secera I sve tako dok se ne utrose sve visnje I secer. Secer mora biti na kraju.
3) Zagrejati rernu na 150 C I staviti serpu da visnje puste sok. Izvaditi iz rerne. 
4) Kuvati na jakoj temperaturi stalno mesajuci da ne zagori. Kad je dzem skuvan (proveriti sa varjacom, kada se povuce varjaca po dnu serpe I kada ostane vidljiv trag dzem je gotov), dodati cimet I dobro promesati.
5) Vruc dzem sipati u oprane I sterilisane tegle. Staviti u rernu I zagrejati na 80 C I pustiti da se uhvati korica. Ostaviti da se ohladi.
6) Povezati celofanom namocenim u alkohol.

Ingredients: 3 kg sour cherries, 2.5 kg sugar, 15g cinnamon.

Preparation:
1) Wash the sour cherries, remove the petioles and remove the pits.
2) In a deep baking tray, arrange a layer of sour cherries, then layer of the sugar and repeat until all the cherries and sugar are used. The sugar must be at an end.
3) Preheat the oven to 150 C and place the baking tray to let the sour cherry juice. Remove from the oven.
4) Place in the pot and cook at high temperature, stirring constantly, so as not to burn. When the jam is cooked (check with the wooden spoon, when the you pull wooden spoon along the bottom of the pot and when the trace remains visible the jam is done), add the cinnamon and stir well.
5) Pour hot jam into washed and sterilized jars. Put in the oven and preheat to 80 C and let the crust catch. Allow to cool.

6) Bind with cellophane soaked in alcohol.

Brzi zele dzem od bresaka i sljiva (Fast peaches and plums jelly jam)

Sastojci: 2 kg bresaka, 1 kg sljiva, 1.8-2 kg secera, 15g cimeta, 1 limun, 2 kasike ruma, 20g zelatina.

Priprema:
1) Breskve I sljive oljustiti, izvaditi kostice I samleti ili na masini za meso ili u secku. Zelatin pomesati sa 4 kasicice secera i malo vode i ostaviti 10 minuta. Limun iseci na kolutove. 
2) U serpu staviti breskve I sljive, dodati cimet, rum I zelatin. Sacekati da provri I dodati limun. Promesati. Postepeno dodavati secer stalno mesajuci. Sacekati da prokljuca pa skloniti sa sporeta.
3) Vruc dzem sipati u oprane I sterilisane tegle. Povezati celofanom namocenim u alkohol. Uviti u cebe I ostaviti do sutra da se potpuno ohladi.

Ingredients: 2 kg of peaches, 1 kg of plums, 1.8-2 kg of sugar, 15 g of cinnamon, 1 lemon, 2 tablespoons of rum, 20 g of gelatin.

Preparation:
1) Peel peaches and plums, remove pitsand grind, on a meat machine or in a chopper. Mix the gelatin with 4 teaspoons of sugar and little water and leave for 10 minutes. Cut the lemon into rings.
2) Put the peaches and plums in the pot, add cinnamon, rum and gelatin. Wait for it to boil then add the lemon. Stir. Gradually add the sugar, stirring constantly. Wait for it to boil and get off the stove.

3) Pour hot jam into washed and sterilized jars. Bind with cellophane soaked in alcohol. Wrap in a blanket and allow to cool completely until tomorrow.

Dzem od sljiva iz rerne (Plum jam from the oven)

Sastojci: 5 kg sljiva, 1.7 kg secera, 2 kasike ruma.

Priprema:
1) Sljive oprati I ocistiti od kostica. 
2) U dublji pleh redjati red sljiva, red secera dok se ne utrosi sav materijal. 
3) Ostaviti da stoji 12h pa staviti u prethodno zagrejanu rernu na 150 C da se kuvaju uz povremeno mesanje. Kuvati 5h. 
4) Dodati rum (po ukusu) I dobro promesati.
5) Vruc dzem sipati u orpane I sterilisane tegle. Povezati celofanom namocenim u alkohol, uviti u cebe I ostaviti do sutra dan da se potpuno ohladi.

Ingredients: 5 kg plums, 1.7 kg sugar, 2 tablespoons rum.

Preparation:
1) Wash the plums and remove pits.
2) Place a row of plums in a deeper baking tray, then a row of sugar until all the material is used up.
3) Leave to stand for 12 hours and place in preheated oven at 150 C to cook with occasional stirring. Cook 5h.
4) Add rum (to taste) and mix well.

5) Pour hot jam into washed and sterilized jars. Bind with cellophane soaked in alcohol, wrap in a blanket and leave until tomorrow to cool completely.

Dzem od bresaka sa stapicima vanile (Peach jam with vanilla sticks)

Sastojci: 3 kg bresaka (ociscenih), 2 kg secera, 3-4 stapica vanile, 500 ml vode.

Priprema:
1) Breskve oljustiti, izvaditi kostice I iseci na kocke. 
2) Secer staviti u serpu I preliti vodom. Kuvati oko 45 minuta ili dok se dobije gust sirup. 
3) Dodati breskve I kuvati jos 45 minuta, stalno mesajuci da ne zagori. 
4) Oprane tegle sterilisati I sipati vruc dzem. Povezati celofanom.

Ingredients: 3 kg of peaches (cleaned), 2 kg of sugar, 3-4 sticks of vanilla, 500 ml of water.

Preparation:
1) Peel peaches, remove pits and cut into cubes.
2) Put the sugar in a pot and pour over water. Cook for about 45 minutes or until thick syrup is obtained.
3) Add peaches and cook for another 45 minutes, stirring constantly to keep from burning.
4)  Wash jars and sterilize them and pour hot jam. Cover with cellophane.

Dzem od kajsija (Apricot jam)

Sastojci: 4 kg kajsija (ociscenih), 3.5 kg secera, 350ml vode. 

Priprema: 
1) Kajsije oljustiti, izvaditi kostice I iseci na kocke. 
2) U serpi otopiti secer sa vodom I skuvati kao za slatko. 
3) Dodati kajsije I kuvati oko 45 minuta na jakoj temperaturi, stalno mesajuci da ne zagori. 
4) Skloniti sa sporeta I mesati dok sva pena ne nestane. 
5) Vruc dzem sipati u oprane I tople tegle (sterilisane) I staviti u rernu. Ukljuciti na 80 C I kad se uhvati korica iskljuciti rernu I ostaviti da se potpuno ohlade. 
6) Povezati celofanom I cuvati na suvom i hladnom mestu.

Predlog: mozete pogledati Priprema dzema - cvrsto voce.

Ingredients: 4 kg of apricots (pitted), 3.5 kg of sugar, 350ml of water.

Preparation:
1) Peel the apricots, remove the pit and cut into cubes.
2) Dissolve the sugar with water in a pot and cook as for fruit preserve.
3) Add apricots and cook for about 45 minutes at high temperature, stirring constantly to keep from burning.
4) Remove from the stove and stir until all the foam is gone.
5) Pour hot jam into washed and warm jars (sterilized) and place in oven. Switch on at 80 C and when the crust is formed on top switch off the oven and allow to cool completely.

6) Bind with cellophane and store in a dry and cool place.

Suggestion: you can look at Jam preparation - solid fruits.

Priprema dzema-cvrsto voce (Jam preparation-solid fruits)

Priprema dzema od voca sa manje tecnosti kao sto su tresnje, visnje, kajsije, breskve, kruske i slicno, opciono konzervans.

1) Na 1 kg voca staviti 750g secera, a moze i manje sto zavisi od vaseg ukusa, kao i kiselosti samo voca.
2) Polovinu opranog voca staviti u veci sud i kuvati na umerenoj temperaturi dok ne omeksa. Povremeno dodavati secer uz neprestano mesanje.
3) Vruce sipati u ciste tegle.
4) Kada se ohladi povezati duplim celofanom.
Opciono: dodati 1 kasicicu konzervansa u dzem.

Preparing jam from fruits with less liquid, such as cherries, apricots, peaches, pears, etc., optionally preservative.

1) For 1 kg of fruit to put 750g of sugar, or even less, depending on your taste and acidity of fruits only.
2) Half of washed fruit put in a deeper pan, and cook on low-medium heat until soften. Periodically add sugar while constantly stirring.
3) Pour hot into washed jars.
4) When cool seal with double cellophane.
Optional: Add 1 teaspoon of preservatives in jam.

Priprema dzema-mekano voce (Jam preparation-soft fruits)

Priprema dzema od voca koje je sasvim mekano i sadrzi velik kolicinu tecnosti. To su maline, kupine, jagode, i drugo.

1) Na 1 kg voca staviti 750g secera, a moze i manje sto zavisi od vaseg ukusa, kao i kiselosti samo voca.
2) U cistom emajliranom i neostecenom serpi, na umerenoj vatri polako zagrevati voce dok ne ispusti sok.
3) Zatim, pazljivo kasikom povaditi voce, a sok koji je ostao u serpi kuvati uz dodatak potrebnog secera dok se masa ne smanji za jednu polovinu.
4) Tada dodati prethodno izvadjeno voce, pa sve brzo kuvati na jakoj vatri do zgusnjavanja uz neprestano mesanje cistom varjacom.
5) Vruce sipati u oprane tegle.
6) Kada se ohladi povezati duplim celofanom.

Preparing jam from fruits that is quite soft and contain large amounts of liquid. These are raspberries, blackberries, strawberries, etc.

1) For 1 kg of fruit put 750g of sugar, or even less, depending on your taste and acidity of fruits.
2) In a clean and undamaged enamel pan, heat slowly on low-medium heat the fruit juice until they drop liquids.
3) Then, carefully with spoon take out fruit and juice that was left in the pan cook with the addition of the required sugar till it is reduced by one half.
4) Then add the previously extracted fruit and cook quickly on high heat until it thickens with constant stirring with clean wooden spoon.
5) Pour hot into washed jars.
6) When cool seal with double cellophane.