Ana kara karamar marmalade na marmari na gargajiya tare da karan da kuma lemons mai ban sha'awa don faɗakarwa a kan classic. Bai taba yin marmalade ba? Bincika wannan Yadda za a yi Marmalade don 'yan kwatsam.
Muhimmancin shine yawan nauyin 'ya'yan itace, amma ina bayar da shawarar yin amfani da lemons 1 ko 2 kawai kawai tun lokacin da suka kasance mai zurfi ga zest da sashe.
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 ya zama mafi sauki, mafi yawan rikitarwa, da kuma rashin jin dadi fiye da ɗaukar dan lokaci don zartar da 'ya'yan itace, cire pith, sa'an nan kuma yanke sassan layi da nau'i na launi na membrane.
Abin da Kayi Bukatar
- 5 fam cikakke alkama, kafiri, da kuma lemons
- 6 kofuna waɗanda sukari
- 3 pint kwalba tare da sealable lids
Yadda za a yi shi
- Wanke da bushe 'ya'yan itace. 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 ka bari bayan kowane abu da dukkanin farin pith kai tsaye a ƙasa, yana da 'ya'ya sosai. Sanya sakamakon zest - mafi girma ga chunkier marmalade, sassan jigon rubutun don samun ƙarin sakamako. Sanya zest waje.
- Yanke ƙananan ƙarancin 'ya'yan itacen da aka zubar, sa'an nan kuma, aiki tare da ɗayan' ya'yan itace a lokaci guda, yanke kayan farin farin pith daga kowane. Yin aiki a kan tanda don kama da kayan 'ya'yan itace, rike da' ya'yan itace mai tsami mai ma'ana kuma amfani da wuka mai maƙarƙashiya don yanke kowane sashi daga membrane da ke riƙe da sassan. Dubi yadda za a yi amfani da Citrus na sashi don hotuna idan ba a taɓa 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, ruwan' ya'yan itace, kofuna 4 na ruwa, da sukari cikin 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.