Slatko od sljiva
Potrebno je :
1 kg ociscenih sljiva "sterlejki"
1 kg secera
1 veci limun
1 stapic vanile ili 2 kesice vanilin secera
1 kasicica limontusa ( a i ne mora)
15 g sode bikarbone
Uzmite sljive poluzrele i cvrste, da se mogu lepo oljustiti i da se ne raspadnu kod kuvanja.
Za vadjenje kostica iz oljustenih sljiva potrebna vam je jedna obicna metalna cevcica. Jednom rukom cvrsto drzite sljivu, a drugom rukom cevcicom, od uzeg kraja sljive, izgurajte kosticu na drugu stranu. Tako ce vam sljive ostati cele.
Ja sam od svoje svekrve trazila da mi ovu cevcicu ostavi u testamentu, a ona, posto sam bila tako skromna, dade mi je odmah . :)
2 kasicice sode bikarbone (oko 15 g) rastvorite u 1.5 l vode i u rastvor spustati sljive onako redom kako ih cistite. Treba sve ukupno da odstoje najvise pola sata, a najmanje 15 minuta.
Stavite secer u serpu, nalite sa 2 case vode ( oko 400 ml) , da ogrezne i kuvajte secer da vri nekoliko minuta i kad ne bude bilo pene, a klobuci su po celoj povrsini, secer bi trebalo da je dovoljno ukuvan. Kad provri sirup, stavite limun isecen na kolutove, pa ga izvadite pre spustanja sljiva.
Spustite sljive, koje ste prethodno isprali od rastvora, u serpu i kuvajte slatko bez mesanja, samo skidajte penu koje ce biti u pocetku.
Ova kolicina slatka se ne kuva dugo, oko 20-ak minuta vrenja. Kuvacete dok ne vidite da sa kasike kojom zahvatite sok od slatka, ne curi mlaz nego kaplju 1-2-3 kapi.
Limun vratite u serpu pred kraj kuvanja, a tada takodje dodajte i vanilu i limontus.
U receptima nisam naisla na stavljanje limontusa, ali je moja svekrva insistirala, pa sam je poslusala.
Kad ste serpu sklonili sa vatre, povezite je mokrom krpom, pa ostaviti da se hladi do sutradan.
Tada sipati slatko u tegle i paziti da uvek ostane softa iznad sljiva.
Vec sam pisala u ranijim receptima da slatko zadrzi lepu boju ako ne kuvate vecu kolicinu, vec najvise po 1 kg voca.
Za kuvanje slatka i pekmeza koristim Veliki narodni kuvar iz 60 i neke i iskustvo moje svekrve i majke.
Da vam kuvanje slatka bude uzivanje!
1 kg plums cleansed
1 kg of sugar
1 large lemon
1 stick of vanilla or 2 sachets vanilla sugar
1 teaspoon limontusa (and not)
15 g of baking soda
Take half-ripe plums and firm, it can be nice to peel and do not fall apart when cooking.
Extracting eeled plum you need is an ordinary metal tube. With one hand firmly hold the plum, and the other hand the tubing from the narrow end of plums, pry mark on the other side. So will you stay the whole plums.
I asked from my mother in law to me this tubule left in his will, and she, because I was so modest, given to me immediately. :)
2 teaspoons of baking soda (about 15 g) dissolved in 1.5 l of water and the solution to descend as plums order to clean them. I need all of you stand for half an hour, at least 15 minutes.
Put the sugar in a pot, pour the 2 cups of water (about 400 ml),and cook the sugar to boil a few minutes and when he's not any foam, the sugar should be enough preserves. When you boil the syrup, place the lemon sliced into rings and remove it before landing a plum.
Put the plums, previously washed out of the solution, in a saucepan and cook sweet without interference, just remove the foam that will be in the beginning.
This amount is not cute cook long, about a 20-minute boil. I'll cook until you see it with a spoon, which draw out the juice from the sweet, does not leak jet but dripping 1-2-3 drops.
Lemon back to the pot at the end of cooking, and then also add the vanilla and limontus.
The recipes have never seen placing limontusa, but my mother in law insisted, so I listened.
When you pot shelter from the heat, connect it with a damp cloth and leave to cool until the next day.
Then pour in the sweet jar .
I already wrote in earlier recipes to keep sweet nice color if you cook larger quantities, but mostly by 1 kg of fruit.
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