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Cooking with my soul: Gem de zmeura (Raspberry jam)

Cooking with my soul

22 aug. 2011

Gem de zmeura (Raspberry jam)

Scroll down for English recipe

Dragilor, m-am intors.  O saptamana de soare, mare si multa leneveala mi-a prins tare bine. Bineinteles ca n-am gatit nimic zilelele astea cat am lipsit, dar ca sa nu va las de izbeliste am scotocit prin fotografii si iata ce am gasit: un aromat gem de zmeura facut in vara asta. Pentru mine gemul de zmeura e pe locul doi, dupa cel de caise. Multora nu le place, din cauza semintelor prea multe care raman in masele. Eu insa, scot o parte din seminte si toata lumea e fericita :)

  • 1 kg zmeura proaspata
  • 500 g- 750 g zahar
 Mod de preparare:
  • Spala zmeura si scurge-o bine. Pune zmeura intr-o cratita cu peretii grosi, de exemplu un wok. 

  • Pune cratita pe aragaz, la foc mediu, pana ce fructele au inceput sa se zdrobeasca. Trece jumatate din cantitatea de fructe printr-o strecuratoare, ca sa elimini semintele. Pulpa si sucul de fructe pune-le la loc in wok. Fierbe fructele pana ce gemul se ingroasa. Adauga zaharul si fierbe la foc mic gemul, amestecand din cand in cand, pana cand se intareste. In total dureaza in jur de 2 ore.

  • Pune gemul fierbinte in borcane curate. Lasa borcanele desfacute pana ce se racesc putin, apoi inchide-le bine cu capace. Cand gemul s-a racit, pune-l in camara pentru iarna.
Si nu uita sa lasi putin intr-o farfurie, ca sa-l savurezi asa, proaspat, cu putina paine calda de casa. Ce zici?:)
Te imbratisez si te mai astept.

English version

Dear ones, I'm back. A week of sun, sea and laziness was exactly what we needed. Of course I did not cook these days, but I searched through my pictures and I found a flavorful raspberry jam made ​​this summer, that I needed to share with you.  Raspberry jam for me is second after the apricot jam. Many people do not like raspberry jam, because it has too many seeds. Which remain in teeth, don't they? I, however, remove some seeds and everyone is happy:)

  •      1 kg fresh raspberries
  •      500 g-750 g sugar

  •      Wash berries and drain well. Put raspberries in a thick saucepan, such as a wok.
  •      Put the pan on the stove on medium heat until the fruits begin to mash. Pass half of the fruits through a strainer, to remove seeds. Put the juice and pulp back in the wok. Simmer the fruits until jam thickens. Add sugar and simmer the jam, stirring occasionally, until it thickens. In total it takes about 2 hours.
  •      Put hot jam in clean jars. Let the jars opened, to cool slightly, then close the lids well. When the jam has cooled, put it in the storage room, for winter.

And do not forget to reserve some jam, to enjoy it with warm homemade bread. Yummy :)

Have a nice week. Hugs and kisses.

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