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PEKMEZ OD JAGODA

Sastojci:

Za oko 800 ml pekmeza:

1 kg očišćenih jagoda
500 g šećera
1 vrećica Želina

Priprema:

Jagode očistite od peteljki, operite pod blagim mlazom vode i ostavite da se ocijede.
Usitnite ih u  blenderu ili  štapnim mikserom.

Izvažite.
Usitnjene jagode stavite u posudu za kuhanje i dodajte 400 g šećera na svaki kilogram jagoda. U ostalih 100 g šećera uspite vrećicu Želina i promiješajte. (Želin je prirodni pektin koji se dodaje da pomogne zgušćivanju pekmeza i skrati vrijeme kuhanja).

Masu (jagode i šećer) kuhajte uz povremeno miješanje oko 30 minuta uz stalno obiranje pjene (kod jagoda je ima dosta). Kad se pjena prestane stvarati, dodajte šećer s pektinom, a kad provri kuhajte još nekoliko minuta.

Vruć pekmez ulijte u tople staklenke (do vrha!), zatvorite ih i okrenite na poklopac čime ćete spriječiti ulazak zraka i kvarenje.

Vruće staklenke pokrijte dekom i tako ih zamotane ostavite preko noći da se potpuno ohlade.

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STRAWBERRY JAM

Ingredients:

1 kg cleaned strawberries
500 g sugar
1 pouch Želin (or other natural pectin/gelling agent)

Method:

Stem the strawberries and wash gently under running water. Leave to drain.
Process with a (hand) blender. (If you prefer “coarse” to “smooth” jam, dice the strawberries using a knife.) Weigh.

Place in a cooking pot and add 400 g of sugar per kilogram of strawberries. Combine the remaining 100 g of sugar with Želin. (Želin is natural pectin that acts as a gelling agent – it helps thicken the jam and shortens the cooking time.)

Cook stirring occasionally for about 30 minutes, skimming the foam constantly (strawberries do create lots of it!). When no more foam is being created, add the sugar and pectin, bring to a boil and cook for few more minutes.

Pour into warmed jars while still hot (fill up to the top!), seal and turn upside down, thus preventing air from entering and spoiling the jam.

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Arhiva