I-apricot jam iyintandokazi yabaningi, ngenxa yephunga layo le-chic nombala ongavamile. Manje sizokuhlinzekela izindlela zokupheka okwephunga elimnandi nakakhulu kakhulu, esimweni sokukhiqiza okuzosetshenziselwa i-nucleoli ngamatshe we-apricot. Iqukethe amafutha abalulekile, anikezela iphunga elinjalo elikhanyayo eli-almond. Futhi lapha sizokutshela indlela yokupheka ukwelashwa ngeziqephu ezigcwele, ngakho-ke uma ulandela izincomo zethu, ukupheka i-apricot jam ne-nucleoli, uzothola konke okulungile.
I-recipe ye-apricot jamu enomnandi nge-nucleoli ekhonjiwe
Uma ufuna ukwenza i-jam ehlanjululwe, i-amber ebonakalayo, efana ne-lobule isiraphu, khona-ke le recipe ingeyakho. Ngenxa yokwelapha okhethekile kokulungiselela, i-jam ngeke ibukeke njengejamu, izingcezu zezithelo zizohlala ziqinile futhi zigcine amavithamini amaningi. Ama-halves anjalo athile ngokukhethekile kuwo wonke ama-pastries, ikakhulukazi ama-pie avulekile. Kodwa lapha kukhona i-nuance ebalulekile, izithelo zingcono kakhulu ukuthatha isisindo futhi zisuswe esihlahleni, futhi zingaqoqiwe emhlabathini.
Izithako:
- amabhilikosi - 2.2 kg;
- ushukela - 2,1 kg;
- amanzi - 300ml;
- rum - 35ml;
- i-citric acid - 10 g.
Ukulungiselela
Okokuqala, ama-apricot kudingeka ahlanzwe kahle, ikakhulukazi ngokucophelela eduze kwesiqu, uthuli luvame ukuqoqwa lapho. Okulandelayo, ngobumnene uhlukanise noma usike ummese ngesithelo kuma-lobules bese ususa amathambo. Kufanele uthole cishe ama-2 kg ama-lobules kanye nama-200 g we-pips.
Manje xhuma amanzi nge-citric acid noshukela uphinde upheke isiraphu, qiniseka ukuthi uyayishukumisa, ukuze ushukela ungashisi phansi futhi uchithe ngokushesha. Uma lokhu kwenzeka futhi amathumba we-sirophu aphume kahle epuleti futhi asheshe athululele ema-apricot ethu. Ungayifaki ne-spoon, kodwa ungagubha izitsha ngama-apricot kancane ukusabalalisa izicucu esiraphu bese ushiya kuze kube sehlile ngokuphelele.
Phakathi naleso sikhathi, amathambo ahlanzwa kancane emgqeni osele futhi sizowathumela kuhhavini imizuzu emihlanu nge-160 degrees, ngakho-ke kuyoba lula ukuwahlukanisa. Uma bepholile kancane, bakhipha i-nucleoli bese beyishisa ehhavini ngendlela efanayo, bese kuthi shkurochka kubo, okunikeza ukucasuka, kulula ukuyihlanza.
Amakhodi asehlile athatha i-siphon esiraphu futhi adlulisele kwelinye i-pan, futhi isiraphu iphekwe futhi iphonswe kuma-apricot half. Masime lapho okungenani amahora ayisithupha. Futhi-ke siyaphinda le nqubo, kodwa engeza i-nucleoli isiraphu ngaphambi kokushisa futhi uma ufuna ukuba ibe mkhulu, manje uvele ulinde isikhathi esincane, uwuthululele kuma-apricot bese uvumela ukuba ubilise kanye nawo, futhi ngaphambi kokukhipha umlilo ufake i-rum bese uyisakaza ngezimbiza ezinzalo. Akudingekile ukumboza u-jam onjalo ukuze uvimbele ukwedlula ngokweqile kwama-lobules.
Indlela yokupheka i-apricot jam ngamantongomane ne-lemon
Le jamu izoba nenambitheka ekhethekile nephunga elimnandi ngenxa yesithako esingavamile - ilamula.
Izithako:
- ilamula - ucezu olulodwa;
- Ama-apricot - 1,5 kg;
- ama-alimondi - 30 g;
- ushukela - 1,5 kg.
Ukulungiselela
Ama-apricot angamami futhi sithola amathambo kuwo, esiwahlukanisayo