Sok od koprive (Nettle juice)

NAPOMENA: Ukoliko koristite sredstva za razređivanje krvi, lekove za snižavanje krvnog pritiska ili lekove za dijabetes, pre konzumacije bilo kakavog napitka sa koprivom, konsultovati se sa lekarom. Jos o merama opreza imate u clanku Kopriva za anemiju i kosu.

Sastojci: 30 komada vrhova mlade koprive, ⅛ kašičice konzervansa, 25 g limunske kiseline - limuntusa, 3 L vode, 3 sveža limuna, 3 kg šećera.

Priprema:

1. Listove operite i stavite na cistu kuhinjsku krpu da se ocedi višak vode. Isecite krajeve limuna i bacite. Isecite limun na kriške od 1 cm.

2. U činiju stavite listove koprive i limun. Prelijte vodom, prekrijte krpom i ostavite da odstoji 24 sata.

Djoletov sirup od zove i limuna (Djole's syrup from elderberry and lemon)

Sastojci: 40 cvetova zove, 500 do 1 kg secera na 1 L soka od zove, 6 celih limunova, konzervans (opciono), limuntus u prahu (opciono), 4 L vode.

Priprema:

1. Oprati i potopiti cvetove zove u vodu.

2. Limun dobro oprati. Preseci limunove na pola i iscediti sok. 

Voce konzervisano u rumu sa konzervansom (Fruit preserved in rum with preservative)

Sastojci: 750g voca, 750g secera (kristal), 900ml ruma, 1/2 kasicice konzervansa.

Priprema:

1) Odabrano i pripremljeno voce stavite  u cistu posudu i pospite sa secerom.
2) Ostavite tako da stoji oko 3 sata , a zatim dospite rum.
3) Izmesajte sve cistom drvenom kasikom, dodati konzervans i sipati u ciste tegle.
4) Povezati duplim celofanom i ostaviti na hladnom do upotrebe (6 do 8 nedelja, a moze i duze).

Ingredients: 750g of fruit, 750g of sugar), 900ml of rum, 1/2 teaspoon preservatives.

Preparation:

1) Selected and prepared fruit put in a clean pot and sprinkle with sugar.
2) Leave to stand for about 3 hours, and then pour the rum.
3) Stir all with clean wooden spoon, add the preservative and pour into a clean jars.
4) Cover good with double cellophane and tie with elastic rubber bands and leave until used (6 to 8 weeks, but may take longer).

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.

Kompot od sljiva (Plum compote)

Sastojci: 3kg sljiva (zdrave, zrele i cvrste), 500g secera na 1 L vode, vode po potrebi, 5g konzervansa.

Priprema:
1) Sljive oprati, skinuti peteljke i poredjati u tegle jednu do druge.
2) Naliti jednu teglu hladnom vodom da bi seprocenila  potrebna kolicina sirupa.
3) Za sirup kuvati vodu sa secerom dok ne prokljuca.
4) Kipucim sirupom nalivati postepeno sljive u teglama.
5) Kada se sirup ohladi, sipati u sud u kome se kuvao, ponovo zagrejati do kljucanja, pa ponovo preliti sljive u teglama.
Napomena: zagrevanje sirupa i prelivanje tegla ponoviti jos dva puta.
6) Nakon toga poprasiti sljive konzervansom, povezati tegle pa izvrsiti sterilizaciju, i to toplom vodom prema vec datom uputstvu, odnosno pet minuta od trenutka kada voda pocne da kljuca.

Ingredients: 3kg plum (healthy, ripe and firm), 500g of sugar to 1 liter of water, water as needed, 5g preservatives.

Preparation:
1) Wash plums, remove the stalks and align into jars one next to each other.
2) Pour cold water to calculate required amount of syrup.
3) For the syrup, cook sugar and water, until boiling.
4) Pour boiling syrup gradually over plums in jars.
5) When the syrup has cooled, pour back in the pot in which it was cooked, bring to boil again, then pour over plums again in jars.
Note: warming syrup and pouring in jars repeat two more times.
6) After that sprinkle plums with preservative, seal with parchment paper or double cellophane and sterilize jars, with warm water, according to the instructions already given - five minutes from the moment when the water starts to boil.