Inzuzo engafanelekile ekuthandeni umvini wamagilebhisi ukuthi kungenzeka ukuthi uqale amajikijolo anamahlumela abomvu nesikhumba, okungekho mnandi kakhulu ukudla okusha. Ngezansi sizochaza ukuhlukahluka kokupheka kwejamu kusuka kumagilebhisi ngamathambo ebusika.
Recipe for jam kusuka amagilebhisi aluhlaza ngamathambo
Njengamanye amajikijolo amaningi, amagilebhisi ahlangene ngokuphelele nezinhlobonhlobo zezinongo ezivuthayo. Kulesi simo, sizosebenzisa ukuxuba okwenziwe nge-sinamoni, izakhi kanye nama-clove.
Izithako:
- amagilebhisi - 1,2 kg;
- amanzi 95 ml;
- mix of izinongo (isinamoni, clove, nutmeg) - 1 tbsp. isipuni;
- ushukela - 1,1 kg.
Ukulungiselela
Njengoba izithelo zomvini zigcwele imvubelo yasendle, ngaphambi kokuba ziphuze izithelo zamagilebhisi ngamathambo, amajikijolo kufanele ahlanjululwe kahle, ukuze agweme ukuqhuma kwamathini ngesikhathi sokugcina. Hlanza amagilebhisi ngamanzi, engeza izinongo kuwo futhi ubeke izitsha emlilweni ophakathi. Lungisa amagilebhisi imizuzu eyishumi kuze kufike amajikijolo ukuqhuma nokukhulula amanye amajusi awo. Manje ufafaza ushukela bese ulinda ukuchithwa kwamakristalu awo. Ngemuva kokwandisa ukushisa, futhi kuvuselela njalo, linda kuze isiraphu kule izitsha ithola ukuvumelana of uju liquid. Sabalalisa i-jam ezimbizeni zangaphambi kwenqubo bese uwagcoba ngama-lids oyinyumba.
IJam enziwe ngamagilebhisi amhlophe ngamathambo
Ukuze wenze i-jam ekhudlwana futhi ikhumbule i-jam, kufanele ibiliswe isikhathi eside. Le ndlela yokupheka kusiza i-pectin ukuba iphume kwamathambo e-berry nama-peels, kodwa ngesikhathi esifanayo ubuqotho bamajikijolo bulahlekile. I-Gelatin izodla i-jam futhi ifinyeze isikhathi sokupheka.
Izithako:
- ijusi lamagilebhisi - 180 ml;
- amagilebhisi - 630 g;
- i-gelatin - 15 g;
- ushukela - 165 g;
- ijusi kalamula - 15 ml.
Ukulungiselela
Amagilebhisi ahlanjwe ngokucophelela, omile amagilebhisi, bese uthele izitsha ezigcotshwe, lapho ukulungiswa kuzokwenzeka khona. Beka izitsha phezu kokushisa okuphakathi. Hlanganisa kuqala i-gelatin ngejusi lamagilebhisi bese ushiya ukuvuvukala. Thelela ushukela kumagilebhisi, uthele ngamanzi kalamula bese ushiya ama-crystals ushukela uze uqedwe ngokuphelele. Engeza isisombululo se-gelatin kumajikijolo bese ushiya i-jam ukuze ubilise kuze kufike isiraphu. Bese usakaza masinyane umshini wokusebenza emitsheni ehlanzekile, ikhava, inzalo futhi uqale ukugoqa.
IJam eyenziwe ngamagilebhisi amnyama ngamathambo - iresiphi
Engeza ukunambitheka komvini wamagilebhisi we-versatility kanye nokuhlukahluka ngilazi yewayini. Kuye ngobumnandi bamagilebhisi nezintandokazi zakho, iwayini lingase libe elomile noma elincane, noma ngisho ne-dessert nhlobo.
Izithako:
- Amagilebhisi amnyama (isabella noma abanye) - 890 g;
- ushukela - 720 g;
- ijusi kalamula - 10 ml;
- iwayini - 235 ml.
Ukulungiselela
Ezitsha zokugcoba, hlanganisa amagilebhisi avuthiwe newayini. Faka iphoyinti ngamagilebhisi ekushiseni okuphakathi bese upheka yonke imizuzu engaba ngu-15 kuze kube sekugcineni amaqabunga aqala ukuqhuma. Thela konke ushukela okhona khona okuqukethwe kwe-glassware bese ulinda ukuba isiraphu ikhule. Ngesikhathi i-jam isilahleka esitofu, faka izimbiza ekufakeni inzalo ngamabhodlela. Hlanganisa i-jam kusuka emvinini nase-isabella ngamathambo esitsheni esiyinyumba bese ushesha ngokushesha. Ngemuva kokupholisa, ukuphathwa kungagcinwa endaweni epholile.