Ngenxa yomxholo ophezulu we-pectin kwiziqhamo zamatye, i-apricot jam tincetu kwisiraphu iguquka njengejam, kunye nexesha elifutshane lokupheka. Ukugonywa kwexesha elide kunzima kakhulu, xa kuziwa kwi-jam kunye neziqhamo zonke zeziqhamo, njengokuba unyango lwexesha elide, inyama ye-apricot iyajika ibe yinto elula.
I-apricot jam tincetu kwi-syrup - recipe
Le recipe iquka i-triplet eyisisiseko sezithako ezinika umphumo omangalisayo. Amacitruses kwi-recipe ayincede nje kuphela ukunika usebenze ubunqweno obunokukhanya, kodwa kwakhona ukuqinisa i-pectin yemvelo, okwenza ukuhambelana kwentshukumo ibe nzima kakhulu.
Izithako:
- iibhilikithi - 2.8 kg;
- ushukela ogqithisiweyo - 1,3 kg;
- ijusi ye-lemon - 85 ml.
Ukulungiselela
Ngaphambi kokulungiselela isiraphu nge-apricot jam, isiqhamo ngokwaso sifanele sihlulwe ngesahlulo kwaye sihlukanise ithambo ukusuka kumpulp. Isiraphu ye-jam ngumxube we-juice yesithelo sendalo, i-lemon kunye nejusi yeshukela, ayifuni ukupheka ngaphambi kokupheka, kwanele ukuba udibanise zonke izithako ndawonye kunye ne-pan eamel uze ushiye ubushushu ngemizuzu eyi-15. Ukuba unayo ixesha, ngoko-ke ushiye i-apricots ngokuphepha ngokusemini, apho ikhupha i juice kwaye i-jam iya kufumana amanzi amaninzi.
Emva kwemizuzu engama-15, faka izitya kwiqondo elide kwaye ushiye umjelo ukupheka imizuzu eyi-15, uvuselela ngamanye amaxesha, ukukhusela isiqhamo ukuba sibambelele. Xa umda we jam uqala ukuphosa, yenza i-timer isiqingatha seyure uze unciphise ubushushu obuncinane. I-Foam evela phezulu, susa uze upheke i-jam de i-syrup iba yinto ecacileyo, kwaye isiqhamo asikwazi ukuthoba, kodwa siya kugcina isimo sayo.
I-Recipe ye-apricot jam kwisiraphu
Uhlobo loqobo lwentlanzi lulungiselelwe ngesakhelo se-apricot esitsha kunye nama-apricot omisiwe, kwaye isiraphu yenziwe ngokugqithiswa ngesiseko sewayini elimhlophe kunye nejusi ye-citrus. Kwipropati yinto ecocekileyo kakhulu enomdla ocebileyo kunye neendlela ezahlukeneyo.
Izithako:
- Amapricot - 1.4 kg;
- ama-apricots omisiwe - 345 g;
- ushukela - 645 g;
- ijusi enye i-lime;
- ijusi enye ye-orange;
- i-peel enye ye-orange;
- i-vanilla pods - 2 pcs.;
- iwayini emhlophe emhlophe - 420 ml.
Ukulungiselela
Ukwenza i-apricot ezomileyo, ungcwina kwiwayini ngosuku ngaphambi kokupheka. Lungiselela ama-apricot amatsha ngokususa ithambo kwisiqhamo kunye nokusika kwiinqununu. Hlanganisa ama-apricot omisiwe ngeshukela, iwayini eseleyo kunye nejusi ye-citrus, faka i-vanilla pods kunye neengcezu ze-apricot ezomileyo. Gcina i-jam phezu kobushushu obushushu, uvuselele ngamanye amaxesha kwaye ususe i-foam ebusweni. Xa iibhilikiti ziphosa, kwaye isiraphu iyancipha (emva kwemizuzu engama-20), i-jam ingadluliselwa kwisitya esingasinyumba kwaye ivunwe ebusika.
I-apricot jam egcwele isiraphu
Imfihlelo yokugcina umlo wee-half of the apricot ikhona kwi-teknoloji ekhethekileyo yokulungiselela, apho iziqhamo zifakwe kwisiraphu eselisayo, kwaye azipheki ngexesha elifanayo. Ngenxa yoko, uyancipha, kodwa isahlulo esineziqhamo ezixutywe kunye nesiraphu yegolide ebonakalayo.
Izithako:
- iibhilikiti - 540 g;
- amanzi 715 ml;
- ushukela ogqithisiweyo - 210 g;
- ijusi ye-lemon - 25 ml.
Ukulungiselela
Lungisa isiqhamo ngokuhlula nganye i-apricots kwisiqingatha kwaye ususe ilitye. Hlanganisa izithako eziseleyo ndawonye kwi-container enameled. Shiya isiraphu ngexesha lokushisa okuphakathi, ulinde ukuchithwa kweekristali zethusi. Beka iinqununu ze-apricot kwisiraphu eshushu, ukunciphisa ubushushu kwaye ushiye yonke into ephekwe imizuzu engama-50 ngethuba elingasebenzi. Ekupheleni kwexesha, lungiselela i-apricot jam kwisiraphu ebusika, usasaze phezu kwezibongo ezinobuncwane kwaye uyifake ngokukhawuleza.