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.
3. U serpu staviti gazu sa začinima i vezite za drsku serpe.
Ako koristite mleveni ili u prahu cimet dodati ga kad dzem pocne da se zgusnjava.l (sledeci korak).
4. Kuvati voce na laganoj temperaturi (3) 30 minuta, mesajuci.
Ako koristite mleveni cimet ili cimet u prahu dodati kad dzem pocne da se zgusnjava. Promesati.
Pazite da ne zagori.
5. Nakon 30 minuta, izblendajte stapnim mikserom.
6. Vratite u serpu. Dodati orahe I kuvati jos 5 minuta mesajuci. Izvaditi gazu sa začinima (baciti).
7. Sterilisati tegle (ranije) da bi ste mogli da sipate vruc dzem u vruce tegle.
8. Sipati dzem ali ostaviti 1.5 cm prazno na vrhu tegle.
9. Zatvoriti tegle. Okrenuti naopako (da stoje na poklopcu). Ostaviti da stoji 10 do 15 minuta.
10. Opet okrenite (vratite u normalan polozaj).
Ingredients: 1 kg of figs, 1 kg of pears, 4 lemons + 2 teaspoons of baking soda, 300 g of sugar, 2 cinnamon sticks or 1 teaspoon of powdered or ground cinnamon, 6 allspice berries, 150 g of walnuts.
Preparation:
1. Remove the stems from the figs and peel off the skin as much as possible. Cut into quarters. Peel the pears, clean them and cut them into cubes. Wash the lemon in a solution of water and baking soda. Soak in water with baking soda and leave for 30 minutes. Scrub the peel with a brush and rinse well. Peel the lemon peel and remove the white part. Discard the white part. Grind the lemon pulp and peel into small pieces in a food processor or blender. Finely chop or grind the walnuts. Break the cinnamon sticks into three parts. Put allspice berries and cinnamon sticks in cheesecloth, wrap and tie with string. Leave the long end of the string so that it can be tied to the handle of the pot.
2. Put figs, pears, sugar and lemon in a bowl. Stir. Let it stand overnight (8 hours) in the refrigerator. Stir occasionally.
3. Put cheesecloth with spices in the pot and tie it to the handle of the pot.
If you use ground or powdered cinnamon, add it when the jam starts to thicken (next step).
4. Cook the fruit at low temperature (3) for 30 minutes, stirring.
Add ground cinnamon when the jam starts to thicken. Stir.
Be careful not to burn.
5. After 30 minutes, blend with an immersion (stick) blender.
6. Return to the pot. Add walnuts and cook for another 5 minutes, stirring. Take out the cheesecloth with the spices (throw it away).
7. Sterilize the jars (earlier) so that you can pour the hot jam into the hot jars.
8. Pour the jam but leave 1.5 cm empty at the top of the jar.
9. Close the jars. Turn upside down (to stand on the lid). Let it stand for 10 to 15 minutes.
10. Turn again (return to normal position).
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