{"id":18506,"date":"2018-10-18T12:04:45","date_gmt":"2018-10-18T10:04:45","guid":{"rendered":"https:\/\/www.mojevrijeme.hr\/magazin\/?p=18506"},"modified":"2019-04-17T17:52:08","modified_gmt":"2019-04-17T15:52:08","slug":"neodoljivi-pekmez-od-tikve-i-jabuka","status":"publish","type":"post","link":"https:\/\/www.mojevrijeme.hr\/magazin\/2018\/10\/neodoljivi-pekmez-od-tikve-i-jabuka\/","title":{"rendered":"Neodoljivi pekmez od tikve i jabuka"},"content":{"rendered":"<p>Znate li slu\u017ebenu razliku izme\u0111u marmelade, pekmeza i d\u017eema? Pekmez se dobiva ukuhavanjem cijelih ili pasiranih plodova vo\u0107a, uglavnom bez dodatka \u0161e\u0107era ili s najvi\u0161e do 20 posto \u0161e\u0107era.<\/p>\n<p>D\u017eem se dobiva ukuhavanjem cijelih ili raspolovljenih plodova vo\u0107a ili njihovih komada, uz jednake dodatke kao i za marmeladu. Plodovi ili njihovi dijelovi moraju u d\u017eemu biti u takvu stanju da se mirisom, ku\u0161anjem i vidom mo\u017ee utvrditi od koje je vrste vo\u0107a pripravljen.<\/p>\n<p>Marmelada je proizvod dobiven ukuhavanjem vo\u0107a s dodatcima do vrlo guste konzistencije. Kao dodatci slu\u017ee \u0161e\u0107er (saharoza, glukoza, fruktoza), organske kiseline (limunska, jabu\u010dna, vinska) i sredstva za \u017eelatiniranje.<\/p><div id=\"mojev-2524880165\" 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<p>Iako mo\u017eda ne odgovara gore navedenim strogim specifikacijama, donosimo vam recept za pekmez do jabuka i tikve koji je objavio slasti\u010darski portal <a href=\"http:\/\/SlatkiSvijet.com\" target=\"_blank\" rel=\"noopener noreferrer\">SlatkiSvijet.com<\/a>. Uostalom, ako je ukusno, nije va\u017eno je li pekmez ili marmelada, zar ne?<\/p>\n<div id=\"recept\"><\/p>\n<h3>Sastojci<\/h3>\n<p>500 g jabuka<br \/>\n500 g mu\u0161katne <em>(butternut)<\/em> tikve<br \/>\n1 \u0161alica vode<br \/>\n300 g \u0161e\u0107era<br \/>\npola \u017eli\u010dice cimeta<br \/>\nsok od 1 limuna<\/p>\n<p><\/div>\n<h3>Priprema<\/h3>\n<p>Bundevu ogulite i nare\u017eite na manje kocke. Kockice Stavite ih u lonac i prelijte vodom pa kuhajte dok malo ne omek\u0161aju. Po potrebi dodajte jo\u0161 vode. Kada bundeva malo omek\u0161a dodajte oguljene, o\u010di\u0161\u0107ene i na kockice narezane jabuke. Pekmez kuhajte dvadesetak minuta dok jabuke i bundeva skroz ne omek\u0161aju. \u0160tapnim mikserom usitnite preostale komadi\u0107e, dodajte limunov sok i cimet pa kuhajte sve jo\u0161 kratko dok ne dobijete pekmez \u017eeljene gusto\u0107e.\u00a0Kuhani pekmez sipajte u sterilizirane staklenke, oprane i zagrijane u pe\u0107nici, te ih zatvorite metalnim poklopcem. \u010cuvajte na tamnom, suhom i hladnom mjestu.<\/p>\n<div id=\"mojev-2115564925\" 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>Znate li slu\u017ebenu razliku izme\u0111u marmelade, pekmeza i d\u017eema? Pekmez se dobiva ukuhavanjem cijelih ili pasiranih plodova vo\u0107a, uglavnom bez dodatka \u0161e\u0107era ili s najvi\u0161e do 20% \u0161e\u0107era. <\/p>\n","protected":false},"author":1,"featured_media":18507,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[1407,324,323,1408],"class_list":["post-18506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja","tag-pekmez","tag-recepti","tag-slastice","tag-zimnica"],"_links":{"self":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/18506","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=18506"}],"version-history":[{"count":0,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/18506\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media\/18507"}],"wp:attachment":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media?parent=18506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/categories?post=18506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/tags?post=18506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}