{"id":141916,"date":"2025-09-27T21:44:14","date_gmt":"2025-09-27T19:44:14","guid":{"rendered":"https:\/\/www.mojevrijeme.hr\/magazin\/?p=141916"},"modified":"2025-09-27T21:48:57","modified_gmt":"2025-09-27T19:48:57","slug":"recept-za-maslac-od-jabuke-kao-bakina-pita-ali-u-staklenci","status":"publish","type":"post","link":"https:\/\/www.mojevrijeme.hr\/magazin\/2025\/09\/recept-za-maslac-od-jabuke-kao-bakina-pita-ali-u-staklenci\/","title":{"rendered":"Recept za maslac od jabuka: Kao bakina pita, ali u staklenci"},"content":{"rendered":"\n<p>Maslac od jabuke jedno je od onih iznena\u0111enja koja nastanu iz najjednostavnijih sastojaka, a na kraju osvoje i ona najzahtjevnija nepca. Iako se zove &#8220;maslac&#8221;, u njemu nema ni kapi mlije\u010dnih proizvoda. Rije\u010d je o gustom, bar\u0161unastom namazu koji se kuha dugo i polako dok jabuke ne postanu kremaste, slatke i dok se ne sljube sa zimskim za\u010dinima. <\/p>\n\n\n\n<p>Zapravo, mo\u017eemo re\u0107i da ovaj recept donosi najbolje od jeseni: so\u010dne jabuke, miris cimeta i klin\u010di\u0107a, blagu kiselost limuna i karamelastu aromu sme\u0111eg \u0161e\u0107era. Ova receptura izvrsna je za mazanje na tost, pala\u010dinke, <em>muffine <\/em>ili peciva, ali jednako dobro funkcionira i kao dodatak jogurtu, zobenoj ka\u0161i ili \u010dak kola\u010dima.<\/p>\n\n\n\n<p>Najbolje od svega je \u0161to ga mo\u017eete napraviti kod ku\u0107e bez ikakvih posebnih aparata. Sve \u0161to trebate su jabuke, lonac i malo strpljenja. Kuhat \u0107ete ih polako, uz povremeno mije\u0161anje, sve dok se ne pretvore u mirisnu, gustu kremu koja se na \u017elici pona\u0161a ba\u0161 kao pravi maslac. Jednom kada ga probate, te\u0161ko \u0107ete se zadovoljiti obi\u010dnim pekmezom ili marmeladom.<\/p><div id=\"mojev-2512568139\" class=\"mojev-u-tekstu mojev-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Prikazni 1 u tekstu -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"8535551207\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div><br style=\"clear: both; display: block; float: none;\"\/>\n\n\n\n<p>Kada je rije\u010d o sortama, u ovom receptu odli\u010dno funkcioniraju kiselkaste ili slatko-kiselkaste sorte poput <em>Granny Smith<\/em> ili <em>Honeycrisp<\/em>, ali i <em>McIntosh<\/em>, <em>Fuji<\/em>, <em>Gala<\/em> te zlatni deli\u0161es. Najbolji rezultat posti\u017ee se kombinacijom razli\u010ditih sorti iz \u010dega proizlazi kompleksniji okus.<\/p>\n\n\n\n<div id=\"recept\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Sastojci<\/h3>\n\n\n\n<p>900 g jabuka (oko 5 srednjih), oguljenih i narezanih na kockice<br>120 ml vode<br>100 g sme\u0111eg \u0161e\u0107era (ili kombinacija sme\u0111eg i bijelog)<br>1 \u017elica svje\u017eeg limunovog soka<br>1 \u017eli\u010dica cimeta u prahu<br>1\/2 \u017eli\u010dice mu\u0161katnog ora\u0161\u010di\u0107a u prahu<br>1\/4 \u017eli\u010dice mljevenih klin\u010di\u0107a<br>prstohvat morske soli<\/p>\n\n\n\n<p><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Priprema<\/h3>\n\n\n\n<p>Ogulite jabuke, odstranite sjemenke i nare\u017eite ih na male kockice kako bi se br\u017ee skuhale. Stavite ih u srednje veliku posudu zajedno s vodom. Poklopite i kuhajte na laganoj vatri dok ne omek\u0161aju, otprilike 20 minuta. \u0160tapnim mikserom, u loncu u kojem su se kuhale, usitnite ih u pire. Ako nemate \u0161tapni mikser, koristite blender pa masu vratite u lonac.<\/p>\n\n\n\n<p>Dodajte \u0161e\u0107er, limunov sok, cimet, mu\u0161katni ora\u0161\u010di\u0107, klin\u010di\u0107e i sol. Pustite da lagano zavrije, zatim smanjite vatru. Kuhajte otklopljeno, \u010desto mije\u0161aju\u0107i, dok se smjesa ne zgusne i poprimi tamno sme\u0111u boju. Ovo drugo kuhanje bi trebalo trajati 40\u201360 minuta. \u010cesto promije\u0161ajte kako se ne bi zalijepilo za dno posude. Ostavite da se ohladi na sobnu temperaturu pa prelijte u sterilizirane staklenke. \u010cuvajte u hladnjaku do 2 tjedna.<\/p>\n<div id=\"mojev-3077460635\" class=\"mojev-kraj-teksta mojev-entity-placement\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Display-1 -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"1465712950\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Ako volite miris pite od jabuka, ovaj \u0107e vas recept odu\u0161eviti. Sve te okuse mo\u017eete zatvoriti u staklenku. Maslac od jabuke nije maslac u klasi\u010dnom smislu rije\u010di, ve\u0107 gust, mirisan namaz od jabuka i za\u010dina koji pretvara obi\u010dan tost ili zobenu ka\u0161u u pravi jesenski u\u017eitak.<\/p>\n","protected":false},"author":1,"featured_media":141923,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[1373,324,1408],"class_list":["post-141916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja","tag-jabuke","tag-recepti","tag-zimnica"],"_links":{"self":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/141916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/comments?post=141916"}],"version-history":[{"count":12,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/141916\/revisions"}],"predecessor-version":[{"id":141930,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/141916\/revisions\/141930"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media\/141923"}],"wp:attachment":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media?parent=141916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/categories?post=141916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/tags?post=141916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}