Toto je ultim\u00e1tny tip medzi receptami s jahodami! \u201eStuden\u00e1\u201c met\u00f3da je d\u00f4myseln\u00e1, preto\u017ee jahody sa nevaria, a tak si zachov\u00e1vaj\u00fa svoju \u017eiarivo \u010derven\u00fa farbu, neporovnate\u013en\u00fa ar\u00f3mu a predov\u0161etk\u00fdm vitam\u00edny.<\/p>\n\n\n\n
K\u00fazlo tohto star\u00e9ho receptu spo\u010d\u00edva v tom, \u017ee konzerv\u00e1cia sa nedosahuje teplom ani mrazen\u00edm, ale spr\u00e1vnym pomerom cukru a v pr\u00edpade potreby mal\u00fdm trikom od na\u0161ich babi\u010diek: kvapkou alkoholu alebo kyseliny citr\u00f3novej. Cukor funguje ako 100 % pr\u00edrodn\u00fd konzervant.<\/p>\n\n\n\n
Ak m\u00e1te tento rodinn\u00fd recept, pravdepodobne postupujete takto:<\/p>\n\n\n\n
Studen\u00e9 jahody (tzv. surov\u00fd jahodov\u00fd d\u017eem)
Aby sa jahody v \u0161pajzi dobre udr\u017eali a nepokazili sa, je nevyhnutn\u00e1 \u010distota a presn\u00e9 meranie.<\/p>\n\n\n\n
\u010co budete potrebova\u0165:<\/p>\n\n\n\n
1 kg zrel\u00fdch a pevn\u00fdch jah\u00f4d (nesm\u00fa by\u0165 zhnit\u00e9!)
800 g a\u017e 1 kg kry\u0161t\u00e1lov\u00e9ho cukru (\u00e1no, mus\u00ed to by\u0165 ve\u013ea cukru; p\u00f4sob\u00ed ako konzerva\u010dn\u00e1 l\u00e1tka a nie je ur\u010den\u00fd na varenie)
\u0160\u0165ava z 1 citr\u00f3na (alebo 1 \u010dajov\u00e1 ly\u017ei\u010dka kyseliny citr\u00f3novej \u2013 pom\u00e1ha to zafixova\u0165 farbu a pred\u013a\u017ei\u0165 trvanlivos\u0165)
Podrobn\u00fd n\u00e1vod:<\/p>\n\n\n\n
D\u00f4kladne umyte: Jahody umyte, nechajte ich \u00faplne vysu\u0161i\u0165 a a\u017e potom odstr\u00e1\u0148te stopky. Ka\u017ed\u00e1 kvapka vody m\u00f4\u017ee sp\u00f4sobi\u0165 ferment\u00e1ciu.<\/p>\n\n\n\n
Roztla\u010denie: Jahody vlo\u017ete do misky a roztla\u010dte ich ma\u010dkadlom na zemiaky alebo kr\u00e1tko v mix\u00e9ri. Nemali by by\u0165 \u00faplne roztla\u010den\u00e9; \u017eiaduce s\u00fa niektor\u00e9 k\u00fasky ovocia.<\/p>\n\n\n\n
Zmes cukru: Jahody posypte cukrom, pridajte citr\u00f3nov\u00fa \u0161\u0165avu a premie\u0161ajte. Teraz prich\u00e1dza najd\u00f4le\u017eitej\u0161\u00ed krok: Nechajte zmes odst\u00e1\u0165 pri izbovej teplote (12 a\u017e 24 hod\u00edn), ob\u010das premie\u0161ajte. Cukor sa mus\u00ed \u00faplne rozpusti\u0165.<\/p>\n\n\n\n
F\u013ea\u0161ovanie: Poh\u00e1re a vie\u010dka musia by\u0165 absol\u00fatne steriln\u00e9 (sterilizovan\u00e9 hor\u00facou vodou alebo v r\u00fare) a such\u00e9. Napl\u0148te jahodovou zmesou a utrite okraje do\u010dista.<\/p>\n\n\n\n
Babkin tajn\u00fd tip: Pred uzavret\u00edm pridajte na povrch zmesi \u010dajov\u00fa ly\u017ei\u010dku vodky alebo rumu alebo namo\u010dte vie\u010dko do alkoholu. T\u00fdm zabr\u00e1nite rastu plesn\u00ed.<\/p>\n\n\n\n
Skladujte na tmavom a chladnom mieste (ide\u00e1lne v pivnici alebo chladnej \u0161pajzi). V\u00fdsledkom je hust\u00e9, vo\u0148av\u00e9 jahodov\u00e9 pyr\u00e9, ktor\u00e9 chut\u00ed, akoby ste si jahody pr\u00e1ve v zime natrhali \u010derstv\u00e9 zo z\u00e1hrady.<\/p>\n\n\n\n
Pou\u017e\u00edvate presne tento pomer cukru 1:1, alebo je v recepte nejak\u00e1 in\u00e1 tajn\u00e1 ingrediencia?<\/p>\n","protected":false},"excerpt":{"rendered":"
Toto je ultim\u00e1tny tip medzi receptami s jahodami! \u201eStuden\u00e1\u201c met\u00f3da je d\u00f4myseln\u00e1, preto\u017ee jahody sa nevaria, a tak si zachov\u00e1vaj\u00fa svoju \u017eiarivo \u010derven\u00fa farbu, neporovnate\u013en\u00fa ar\u00f3mu a predov\u0161etk\u00fdm vitam\u00edny. K\u00fazlo […]<\/p>\n","protected":false},"author":2,"featured_media":3164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zahrada-mesto"],"_links":{"self":[{"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/posts\/3163"}],"collection":[{"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3163"}],"version-history":[{"count":1,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/posts\/3163\/revisions"}],"predecessor-version":[{"id":3165,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/posts\/3163\/revisions\/3165"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=\/wp\/v2\/media\/3164"}],"wp:attachment":[{"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sk-babickinerady.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}