Fresh ginger kara da wani fabulous kick zuwa gargajiya na gida orange marmalade. Bai taba yin marmalade ba? Bincika wannan Yadda za a yi Marmalade don 'yan kwatsam.
Yawancin girke-girke na marmalade da yawa sun cire kullun, sa shi a lokaci ko biyu, sannan ka raba zest daga pith. Na yi kokarin wannan hanya. Na ga shi mai laushi, mafi rikitarwa, da ƙasa da ganyayyaki fiye da ɗaukan lokaci don zartar da 'ya'yan itace, cire pith, sa'an nan kuma yanke takalma- da kuma ɓangaren nau'i na launi na membran.
Lura: Mai dubawa bai san cewa marmalade ba ya kafa (ko kuma ya zama cikakke) har sai an dafa shi da zafin jiki mai kyau sannan kuma sanyaya; a, bayan da ka kara ruwa, zai zama kamar miyawar marmalade, amma idan ka dafa shi kamar yadda aka bayyana (zuwa 220 ° F kuma rike shi a can na tsawon minti 5), zai yi haske sosai!
Abin da Kayi Bukatar
- Hanyoyi biyar (cikakke)
- 4 kofuna waɗanda ruwa
- 6 kofuna waɗanda sukari
- 3-inch yanki na sabo ne ginger (peeled da shredded ko grated)
- 3 pint kwalba tare da sealable lids
Yadda za a yi shi
- Wanke da kuma bushe albarkatun. Yi amfani da kayan lambu mai mahimmanci ko goge da wuka, cire zest mai launin launi - kuma kawai zest mai launin launi - daga almuran. Tabbatar da barin kowane abu da dukkanin fararen pith kai tsaye a ƙasa, yana da matukar haɗari. Sanya sakamakon zest - mafi girma ga chunkier marmalade, sassan jigon rubutun don samun ƙarin sakamako. Sanya zest waje.
- Yanke ƙare daga albarkatun da aka zubar sannan kuma, tare da aiki tare da daya daga cikin furanni guda daya, yanke ruwan farin pith daga kewaye da kowanne orange. Yin aiki a kan tanda don kama da kayan juices, rike orange mai tsabta kuma amfani da wuka mai maƙarƙashiya don yanke kowane sashi daga membrane da ke riƙe da sassan. Dubi yadda za a ba da kyauta ga hotuna idan ba a taba yin hakan ba.
- Yi watsi da wani ruwan 'ya'yan itace daga cikin membrane da zarar ka yanke duk' ya'yan itace. Sanya membrane a waje, tare da kowane tsaba - pectin a cikin wadannan zasu taimaka "kafa" marmalade daga baya.
- Hada zest, 'ya'yan itace, da ruwan' ya'yan itace, tare da kofuna 4 na ruwa, sukari, da ginger a babban tukunya mai nauyi da kuma kawo wa tafasa.
- A halin yanzu, sa a biyu Layer na cheesecloth a cikin wani matsakaici tasa da kuma sanya membranes da tsaba a cikin kwano. Ɗaga sasanninta da kuma ɗaura cakulan cikin jaka don ɗaukar ƙwayoyin jikin da tsaba. Ƙara wannan "pectin jakar" zuwa tukunya.
- Yayin da cakuda yazo ga tafasa, sanya gilashin canning cike da ruwa don tafasa idan kuna shirin yin marmalade. A kowane hali, sanya wasu karamin faranti a cikin injin daskarewa don yaɗa su. A lokacin da canning gel na ruwa boils, yi amfani da shi don sterilize kwalba da kuma lids.
- Ku kawo marmalade zuwa 220 ° F kuma ku riƙe shi a can na minti 5. Yi haƙuri, wannan zai iya ɗaukar wani ɗan lokaci. Sanya dabbar dolfin daga cikin cakuda a kan farantin gurasa, yalwata farantin don yada cakuda a bit, kuma ja yatsanka ta cikin cakuda. Kyakkyawar "saitin" zai riƙe waƙa mai tsabta bayan yatsanka.
- Cire "kwalliyar pectin", a saka kowane marmalade a ciki kuma ya koma cikin tukunya kafin a jefar da jaka. Ɗauki marmalade daga zafi kuma bari zama minti 5. Kafa kwalba mai tsabta kusa da tukunya.
- Dama marmalade don rarraba zest a cikin cakuda. Yi amfani da ladle don canja marmalade a cikin kwalba, barin 1/2 inch na sararin samaniya a saman kowane kwalba. Sanya lids a kan kwalba.
- Idan kana canning marmalade, sanya kwalba a cikin canning kwasfa da tafasa don minti 10. A kowane hali, bari kwalba su kasance da sanyi a ɗakin ɗakin da zazzaɓi kafin saka a cikin ruwan sanyi mai sanyi (idan kunyi ruwan zafi mai sarrafa su) ko firiji (idan ba ku da ruwan sha).
Marmalade zai ci gaba da dogon lokaci. Duk sukari ne. Ana buɗe marmalade yana bukatar zama a cikin firiji, amma sai idan kun yi amfani da cokali mai tsabta a cikin kwalba, ana ganin ya tsaya har abada, kodayake al'amuran mutane suna cewa 6 zuwa 12 watanni.