I-apricot jam iyintandokazi yabaninzi, ngenxa yomsindo wayo we-chic kunye nombala ongaqhelekanga. Ngoku siza kukunika iirephepsi ngenxa yonyango olumnandi nolunqabileyo ngokuqhelekileyo, kwinkqubo yokuvelisa eya kusetyenziswa i-nucleoli kumatshe e-apricot. Ziqukethe amafutha abalulekileyo, anikezela ngephunga elilumkileyo le-almond. Kwaye nakhona siza kukuxelela indlela yokupheka ukuphatha kunye neengcezu ezipheleleyo, ngoko ukuba ulandela iziphakamiso zethu, ukupheka i-apricot jam kunye ne-nucleoli, uya kulungela konke.
I-recipe ye-apricot jam ecocekileyo ene-nucleoli edibeneyo
Ukuba ufuna ukwenza i-jam ecocekileyo, i-transparent amber, efana ne-lobule kwisiraphu, ke le recipe yile. Ndiyabulela indlela ekhethekileyo yokwenza ukulungiswa, i-jam ayiyi kubukeka njengejam, iziqhamo zesityalo ziya kuhlala zizinzile kwaye zigcine iivithamini ezininzi. Ezi ngxenye zincinci ngokukhethekileyo kwiintlobo zee-pastries, ngokukodwa kwiipeyi ezivulekile. Kodwa apha kukho ukubaluleka okubalulekileyo, iziqhamo zilungele ukuthabatha kwaye zisuswe emthini, kwaye ziqokelelwe emhlabathini.
Izithako:
- iibhilikiti - 2.2 kg;
- ushukela - 2,1 kg;
- amanzi - 300 ml;
- rum - 35 ml;
- i-citric acid - 10 g.
Ukulungiselela
Okokuqala, i-apricots kufuneka ihlambuluke kakuhle, ingakumbi ngokucokisekileyo kwinqaba, uthuli luhlala luqokelelwa khona. Emva koko, hlukana ngokwahlukileyo okanye usike isitya kunye nesiqhamo kwi-lobules uze ususe amathambo. Ufanele ufumane i-2 kg yeeklebhu kunye ne-200 g yeepips.
Ngoku qhagamshela amanzi nge-citric acid kunye noshukela uze upheke isiraphu, qiniseka ukuyikhupha, ukwenzela ukuba iswekile ayitshisi phantsi kwaye ichithe ngokukhawuleza. Xa oko kwenzeka kwaye iibilisi zesiraphu ziphuma kakuhle kwi-ipiliti kwaye zikhawuleze zitshululele kuma-apricot ethu. Musa ukuzixuba nge-spoon, kodwa unganokugubha izitya ngeebhilikthi okuncinci ukusabalalisa iicandelo kwi-siraphu uze ushiye kude kube sele kucolile.
Okwangoku, amathambo ahlanjululwa kancinci kwi-pulp esele kwaye siya kubathumela ehovini imizuzu emi-5 kwi-degrees 160, ngoko kuya kuba lula ukuwahlula. Xa bepholisa encinane, bakhupha i-nucleoli baze batshise ehhavini ngendlela efanayo, ke i-shkurochka kubo, eyenza ukukrakra, kulula kakhulu ukuhlambulula.
Iidleji ezikhuhliweyo zithatha i-siphon kwisiraphu kwaye idlulisele kwelinye ipani, kwaye isiraphu iyabiliswa kwakhona kwaye ithululelwe kuma-apricot ngesahlulo. Masime apho okungenani iiyure ezintandathu. Emva koko siyaphinda inkqubo, kodwa yongeza i-nucleoli kwisiraphu ngaphambi kokufudumeza kwaye xa ufuna ukuba ibe mkhulu, ngeli xesha uhlala ulinda ixesha elide, lithele kwii-apricot uze uliphephe kunye nabo, kwaye ngaphambi kokuba ususe umlilo udibanise i-rum uze uyisasaze izimbiza ezinamanzi. Akuyimfuneko ukugungqa i-jam ekhuselekileyo ukukhusela ukuthotywa ngokugqithisileyo kwamagulane.
Ukupheka i-apricot jam ngamantongomane kunye nemon
Le jam iya kuba nekhethelo kunye nephunga elikhethekileyo ngenxa yesithako esingavamile - lemon.
Izithako:
- i-lemon - i-1 piece;
- Amapricots - 1,5 kg;
- iilumondi - 30 g;
- ushukela - 1,5 kg.
Ukulungiselela
Ama-apricot awam kwaye sifumana amathambo kuwo, esiwahlulayo