IJam kusuka kwamapheyari ingenye yezindlela ezifunwa kakhulu zokuvuna, kuyindlela enhle yokwenza izithelo ezivuthiwe zibe yinqwaba enomsoco, obukhulu, ongayithokozisa ngekomishi yetiyi, futhi ufake izinto ze-bagel. Ngaphezu kwalokho, ubuchwepheshe obudala ubudala kanye nokupheka okuningi kuzokusiza kalula futhi kalula ukubhekana nobunzima bokupheka.
Indlela ukupheka jamu ngamapheya?
Jamu kusuka kwamapheya ebusika - zokupheka, ukuhlolwa kwesikhathi, okukuvumela ukubhekana nokupheka ngaphandle kobunzima. Enhliziyweni yesimiso esilula: amapheya ahlutshiwe, anqunywe, aphekwe ushukela futhi aphekwe isigamu sehora. Ngemuva kwalokho, ugaye ukufanelana, uhanjiswe ngezinongo, ucindezelwe imizuzu embalwa ngomlilo futhi uchithe phezu kwamathini.
- IJam kusuka kwamapheya ekhaya iyoba yiphunga elimnandi, elimnandi futhi elimnandi, kuphela uma usebenzisa izithelo zebanga elilodwa kanye nezinga elilodwa lokuvuthwa
- Uma i-pear ehlukahlukene ayinamanzi amaningi, udinga ukwengeza amanzi.
- Ukuze ugweme ukushisa, ubukhulu kumele buqhutshwe njalo.
- Ukwengeza ukunambitheka ku-jam, ungangeza ijusi kalamula, ikhasi le-citrus, i-ginger noma izithelo ezingavamile.
- Kumele kukhunjulwe ukuthi uma selehlile, i-jam iba yimbi ngaphezu kokupheka.
Ijamu elincane kusuka kwamapheya
I-jam jense kusuka kwamapheya ebusika ukupheka ilula. Kulokhu, kuyadingeka ukhethe amapheya amancane namazinyo anezinto eziphezulu zokugaya izinto, okuzokwenza kube lula emva kokukhathala okwesikhashana, ukukhulula i-pectin futhi unikeze ukuvumelana okufunayo kwi-billet. Kumele kwaziwe ukuthi ngaphambi kokucima izithelo nje kufaka amanzi.
Izithako:
- amapheya - 900 g;
- ushukela - 700 g;
- amanzi 120 ml;
- i-citric acid - 5 g.
Ukulungiselela
- Kuthelwa imbewu kanye nezinkampani zengulube ezicutshiwe ngamanzi bese udilika cishe isigamu sehora kuze kube lula.
- Sula nge-sieve, ushukela bese ubilisa kuze kube yilowo nalowo odingekayo.
- Imizuzu emihlanu ngaphambi kokuphela, uthele i-citric acid.
- Ukugaxeka okulungele ukuphuma kwamapheya okusabalalisa emigodini oyinyumba, vala ama-lids bese ushiya ukuze uphole.
I-Apple-pear jam ebusika
IJam kusuka kuma-apula nama-pears yilokulungiswa okudinga kakhulu. Ukuthandwa okunjalo kuhlotshaniswa nezivuno ezinkulu, ekubeni nezindleko eziphansi nokutholakala kwezithelo. Ngaphezu kwalokho, kulula kakhulu ukwenza i-jam ewusizo, ewusizo kule nhlanganisela, ngoba ama-apula aqukethe i-pectin, esheshayo isinika isibalo esidingekayo.
Izithako:
- amapheya - 900 g;
- ama-apula - 900 g;
- amanzi 50 ml;
- ushukela - 700 g.
Ukulungiselela
- Gaya izithelo ezivela ensimini, uthathe futhi ugaye ku-blender.
- Engeza amanzi bese ufaka umlilo emaminithini angu-40.
- Khipha epulatifheni, uthele ushukela, ugxume futhi udilize enye isigamu sehora.
- Spread jamu elimnandi kusuka kwamapheya ebusika kumitsheni eyinyumba bese uyibhaqa.
Pear jam - iresiphi ngokusebenzisa grinder inyama
Uma kungekho izinto zanamuhla zasendlini, ungakwazi ukweqa i-pear jam ngokusebenzisa i-grinder ye-meat evamile. Ngaphezu kwalokho, ngale ndlela yokugaya, awudingi ukuhlanza izithelo ezivela ekhoneni bese ugawula ubuningi ngemuva kokugaya, okugcina isikhathi esiningi. Ungakhohlwa ngombukiso nge-mesh emihle, enikeza ubushelelezi nokufananelana nobukhulu.
Izithako:
- amapheya - 1 kg;
- ushukela - 500 g;
- vanillin - 10 g;
- i-citric acid - 1/2 tsp.
Ukulungiselela
- Kusuka kwamapheya, khipha amabhokisi embewu, uthathe izithelo uphinde udlule i-grinder yenyama.
- Faka emlilweni bese ushukela ihora ukuya kubuningi obufunayo.
- Faka ushukela, i-vanillin ne-citric acid bese ugaxekile nge-peam kusuka kwamapheya ngamaminithi angu-20.
Jamu ngamapheya ngelamula
I-pear jamu ne-lemon i-filling ehle kakhulu yokubhaka. Njengoba kukhona ama-citrus, ubumnandi be-sugary buyalalalala futhi ubumnandi nobuhlungu obubonakalayo bubonakala, futhi ubukhulu buba bukhulu kakhulu, bugqamile futhi bumnandi kakhulu. Ukwelashwa okunjalo kuqukethe amavithamini amaningi, ngakho-ke, akufanelekile kuphela ama-pie avulekile, kodwa futhi ukulwa nama-blues yonyaka.
Izithako:
- amapheya - 1,5 kg;
- ilamula - izicucu ezimbili;
- amanzi - 500ml;
- ushukela - 350 g.
Ukulungiselela
- Izingcezu zamapheya zigcwalisa ngamanzi bese zimila ihora kuze kube yilapho zilula.
- Sula izithelo nge-sieve, uhlanganise nomhluzi nenhlonipho encane.
- With ulamula, susa isidleke, cindezela ijusi.
- Yengeza kanye noshukela e-pear mass bese ubamba ngomlilo imizuzu engu-30.
- Spread jam kusuka kwamapheya ezimbizeni ezihlanzekile, emva kokupholisa, thumela efrijini.
I-plum ne-pear jam
IJam kusuka kwamapheya kanye nama-plums yisibonelo esicacile salezo zithelo zensimu angasetshenziswa nje kuphela njengokunambitheka okumnandi, kodwa futhi nemithi yemvelo. Ukuhlanganiswa kwamapheya kanye namaplamu kuthuthukisa isenzo se-antibiotic yemvelo futhi kwenza ukuphatha kahle ikhambi ekulwa nezifo zamaphaphu, ukukhunta nokuphuza komphimbo.
Izithako:
- amapulazi - 2 kg;
- amapheya - 700 g;
- ushukela - 1,5 kg.
Ukulungiselela
- Kusuka ku-plums ususe amatshe, kusukela kwamapheya - imbewu.
- Gaya izithelo ngoshukela bese ubeke eceleni kwesigamu sehora.
- Beka isitofu bese ubamba imizuzu engu-40.
- Dissolve ubukhulu futhi uhlanzeke enye imizuzu 20.
- Cool bese ubeka emathangi.
Jamu kusuka kwamapheya ngaphandle kokushukela
Jamu kusuka kwamapheya ngaphandle kokushukela ebusika - indlela enhle yokuthola ubuncane bekhalori nokunambitheka okukhulu. Ukulungiswa okunjalo kuzokwandisa ukudla okudliwayo futhi kuzoba yinto enhle kakhulu ekufakeni i-refueling nama-sauces. Udinga nje ukubilisa amapheya kuze kube lula, usula nge-sieve, ukhukhumeze kubuningi obufunayo, usakaze kuziqukathi uphinde uthumele inzalo.
Izithako:
- amapheya - 3 kg;
- amanzi - 500 ml.
Ukulungiselela
- Thela amapulangwe ngamapheya bese upheka imizuzu engu-20.
- Sula nge-sieve, buyela epuleta uphinde upheke kuze kube yilapho ubhekene nabantu abafisa.
- Spread i-jam engaphenduliwe kusuka kwamapheya ezimbiza ezinyumba bese ubilisa inzalo imizuzu engu-15.
Jamu kusuka kwamapheya nge-gelatin
Labo abafuna ukubhekana nokulondoloza ngokushesha, bangapheka i-pear jam ebusika ne-gelatin. Le nxenye inezinzuzo eziningi: itsheshisa inqubo yokupheka, inciphise inani leshukela futhi inika ubuciko obubushelelezi nobunifomu. Le billet ibukeka ikhangayo futhi yanamuhla, eyaziwa ngokukhethekile ema dessert.
Izithako:
- amapheya - 900 g;
- amanzi - 150 ml;
- ushukela - 450 g;
- i-gelatin - 20 g;
- ijusi kalamula - 40 ml.
Ukulungiselela
- Gcoba tincetu eziphakathi kwe-80 ml amanzi bese upheka imizuzu engu-20.
- Emanzini asele, gelatin engcolile.
- Amapilisi abilisiwe asulwa ngephisi, ashukela, ujusi kalamula bese ebuyela esitofu imizuzu engu-10.
- Engeza i-gelatin bese uxuba kahle.
- Spread hot on amathini amathumbu, roll bese ugoqa kuze kuhlile ngokuphelele.
Jamu ngamapheya kuhhavini
IJam eliphakathi kwehhavini - incazelo yesimanje yendlela yokulungiselela yokudala, eyalandelwa ngabamakhosikazi basePoland. Into ewukuthi i-jam ithola ukulingana okunamandla kuphela ngesikhathi i-languor ehlala isikhathi eside ekushiseni okungenakufika kuka-degrees angu-104, okulula ukuyifeza kuhhavini ngokumane uhlele umgomo oyifunayo.
Izithako:
- amapheya - 1, 2 kg;
- amanzi 350 ml;
- ushukela - 900 g.
Ukulungiselela
- Thela izingcezu zamapheya ngamanzi bese upheka imizuzu engu-15.
- Gaya nge-blender, engeza ushukela, xuba.
- Ukumboza bese udluliselwa kuhhavini, uphethwe kuma-degree angu-250.
- Uma ubilisa, nciphisa izinga lokushisa ukuya kuma-degree angu-100 bese udilika amahora amabili.
Jamu kusuka kwamapheya ku-multivark
I-Pear jam kule multivark ingamangala ngisho nama-besties. Ngenxa yensimbi yesimanje, inzuzo eyinhloko yokugcina ukushisa okufanayo, i-jam iyabukeka igxilile, i-viscous futhi iphunga elimnandi kakhulu. Kulesi simo, ubukhulu abudingeki ukuba bushukunyiswe: ukumbozwa kwesitsha kuvikela ngokuphelele ukushisa.
Izithako:
- amapheya - 900 g;
- ushukela - 200 g;
- i-citric acid - 5 g.
Ukulungiselela
- Amathanga aqoshiwe aphakathi kwe-sugar and put sugar in the bowl bese uvula "Ukushisa" imizuzu engu-15.
- Shintshela ku "Kucima" bese ushiya ihora.
- Gwema i-blender, vula "Ukucima" amanye amaminithi angu-30.
- Faka futhi ulungele "Varka na Stei".