{"id":4221,"date":"2019-07-09T18:54:32","date_gmt":"2019-07-09T18:54:32","guid":{"rendered":"http:\/\/zanimljivosti55.com\/?p=4221"},"modified":"2019-07-09T18:54:33","modified_gmt":"2019-07-09T18:54:33","slug":"domaci-pekmez-od-sljiva-bez-secera-i-konzervansa","status":"publish","type":"post","link":"https:\/\/kuhinja-zdravlje.xyz\/?p=4221","title":{"rendered":"DOMA\u0106I PEKMEZ OD \u0160LJIVA BEZ \u0160E\u0106ERA I KONZERVANSA\u2026"},"content":{"rendered":"\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Sastojci
\n4 kg \u0161ljiva \u2013 neto! (o\u010di\u0161\u0107enih od
\nko\u0161tica)
\npo \u017eelji:
\n1\/2 ka\u0161i\u010dice cimeta
\n1\/2 ka\u0161i\u010dice mlevenog karanfili\u0107a<\/p>\n\n\n\n

2-3 ka\u0161ike ruma (ili rum \u0161e\u0107era)<\/p>\n\n\n\n

Priprema
\n1.Pekmez od \u0161ljiva spremam od kako \u017eivim van grada, jer u dvori\u0161tu imam tri drveta \u0161ljive
\nsorte stenlej. Vi\u0161e od dve decenije nisu prskane, pa nisu mnogo krupne. Ima i crvljivih,
\nali su zato bezbedne da se jedu direktno sa drveta, neoprane. Jedne godine prerode (u
\ntom slu\u010daju bude gomila punih tegli pekmeza), druge godine slabo rode, ali i tad ih ima
\ndovoljno za jelo i za nekoliko teglica pekmeza. Da se ima preko zime makar za
\npala\u010dinke\u2026<\/p>\n\n\n\n

  1. Oprane, osu\u0161ene i od ko\u0161tica o\u010di\u0161\u0107ene \u0161ljive izru\u010diti u duboku veliku \u0161erpu (oko 5-6 l zapremine) i staviti na ringlu uklju\u010denu na najja\u010de da se kuvaju. U po\u010detku povremeno<\/li><\/ol>\n\n\n\n

    prome\u0161ati, dok masa samo \u201cpu\u0107ka\u201d. Posle prvih desetak minuta me\u0161ati \u010de\u0161\u0107e, dok masa
    \nsasvim ne provri. Smanjiti ja\u010dinu vatre i nastaviti kuvanje uz stalno me\u0161anje do \u017eeljene
    \ngustine (od momenta kad provri, kuvati od prilike jo\u0161 jedan sat). Pred kraj kuvanja po
    \n\u017eelji dodati za\u010dine i rum.<\/p>\n\n\n\n

    1. Spremiti oprane i suve tegle sa metalnim poklopcem koji se \u0161rafi. Ja ih ne grejem!
      \nSipati pekmez ka\u0161ikom do vrha tegle, dobro za\u0161rafiti i re\u0111ati na pleh. Napunjene tegle
      \nstaviti u rernu zagrejanu na 100\u00b0C i ostaviti oko jedan sat da se pekmez pasterizuje.
      \nIsklju\u010diti rernu i ne vaditi tegle dok se skroz ne ohlade, \u0161to traje desetak sati\u2026Od ove
      \nkoli\u010dine ja dobijem 5 tegli pekmeza po 580 ml.<\/li>
    2. Odlo\u017eiti ih na suvo i tamno mesto. Ja ih \u010duvam u kartonskim kutijama sa pregradama
      \n(mo\u017ee od litarskih fla\u0161iranih pi\u0107a, stanu 24 tegle sa slike, u 12 pregrada po dve). Ovako
      \nspremljen pekmez mo\u017ee da stoji godinama i da se ne pokvari. Meni uglavnom ne do\u010deka
      \nslede\u0107u sezonu jer se pojede, ali sam jednom zaboravila na par teglica i posle dve
      \ngodine pekmez je bio kao tek napravljen.<\/li>
    3. Po\u0161to pekmez u toku kuvanja ho\u0107e da prska (pogotovo dok se kuva na jakoj vatri),
      \nobavezno za\u0161tititi ruke! Kod mene su to du\u017ei rukavi i silikonske rukavice kupljene u
      \nkineskoj radnji, koje su mi skoro do laktova. Me\u0161am naizmeni\u010dno desnom, pa levom
      \nrukom \u2013 nisam badava u\u010dila dirigovanje :))) I da.. pekmez je definitivno najbolji sa
      \npala\u010dinkama!!!
      \nwww.coolinarika.com<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

      Sastojci 4 kg \u0161ljiva \u2013 neto! (o\u010di\u0161\u0107enih od ko\u0161tica) po \u017eelji: 1\/2 ka\u0161i\u010dice cimeta 1\/2 ka\u0161i\u010dice mlevenog karanfili\u0107a 2-3 ka\u0161ike ruma (ili rum \u0161e\u0107era) Priprema […]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":4222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-4221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-i-pice"],"_links":{"self":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/4221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4221"}],"version-history":[{"count":1,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/4221\/revisions"}],"predecessor-version":[{"id":4223,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/4221\/revisions\/4223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/media\/4222"}],"wp:attachment":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}