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.
3. Dodaj kockice bundeve u vreli sirup. Smanji vatru na srednje umerenu* i kuvaj bez mešanja (samo povremeno blago protresi šerpu) oko 20–30 minuta, dok bundeva ne omekša i ne počne da dobija staklast, poluprovidan izgled.
Ako želiš čvršće kockice – kuvaj kraće; za mekšu teksturu – nekoliko minuta duže.
4. Kada je bundeva skoro gotova, dodaj sok od pola limuna, cimet, muskat orah i karanfiliće.
5. Kuvaj još 5 minuta da se ukusi povežu i sirup blago zgusne.
6. Skloni sa vatre i ostavi da se potpuno ohladi u šerpi.
7. Zatim prebaci bundevu zajedno sa sirupom u čiste, suve tegle.
8. Čuvaj u frižideru – ukus je još bolji nakon 24 sata.
Saveti:
1. Ne mešati kašikom dok se kuva – bundeva se lako raspada
2. Ako želiš intenzivniji aromatični ukus, možeš dodati i tanku koricu limuna (bez belog dela).
Predlog:
Odlično ide uz palačinke, griz, ovsenu kašu ili kao dodatak kolačima.
Umerena temperatura
Na ringli sa oznakama 1–9:
👉 4–5
Na ringli sa oznakama 1–6:
👉 3–4
Kako da prepoznaš da je baš umerena temperatura?
Sirup tiho vri – pojavljuju se manji mehurići, ali ne ključa jako.
Nema prskanja ni burnog ključanja.
Bundeva se kuva polako i ravnomerno, bez raspadanja
👉 Ako vidiš da sirup jako ključa – smanji vatru.
👉 Ako nema nikakvih mehurića – malo pojačaj.
Važno je sporo kuvanje, jer tako bundeva postaje staklasta, a ne kašasta.
Ingredients: 500 g of pumpkin (peeled and cut into cubes), 250 g of sugar, 150 ml of water, juice of half a lemon, ½ teaspoon of cinnamon, a pinch of nutmeg powder, 2-3 cloves.
Preparation:
1. Peel the pumpkin, remove the seeds and cut it into equal cubes (about 2-3 cm).
It is important that they are approximately the same size so that they cook evenly and absorb the syrup.
2. Pour water and sugar into a saucepan with a thicker bottom. Heat over medium heat while stirring until the sugar is completely dissolved and the syrup is clear. It doesn't have to be thick at this stage.
3. Add the pumpkin cubes to the hot syrup. Reduce the heat to medium low* and cook without stirring (just shake the pot gently from time to time) for about 20-30 minutes, until the pumpkin softens and begins to take on a glassy, translucent appearance.
If you want firmer cubes - cook for a shorter time; for a softer texture - a few minutes longer.
4. When the pumpkin is almost ready, add the juice of half a lemon, cinnamon, nutmeg and cloves.
5. Cook for another 5 minutes so that the flavors combine and the syrup thickens slightly.
6. Remove from the heat and let it cool completely in the saucepan.
7. Then transfer the pumpkin together with the syrup into clean, dry jars.
8. Store in the refrigerator - the taste is even better after 24 hours.
Tips:
1. Do not stir with a spoon while cooking - the pumpkin falls apart easily
2. If you want a more intense aromatic taste, you can also add a thin lemon peel (without the white part).
Suggestion:
It goes well with pancakes, cooked semolina, oatmeal or as an addition to cakes.
Moderate temperature
On the hot plate marked 1-9:
👉 4-5
On the hot plate marked 1-6:
👉 3-4
How do you recognize that the temperature is really moderate?
The syrup boils gently - small bubbles appear, but it does not boil strongly.
No sputtering or hard boiling.
The pumpkin cooks slowly and evenly, without falling apart
👉 If you see that the syrup is boiling - reduce the heat.
👉 If there are no bubbles - turn it up a bit.
Slow cooking is important, because this way the pumpkin becomes glassy, not mushy.
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