UZizifus noma njengoba kuthiwa u-unabi (usuku lwamaShayina) ingenye yezitshalo ezinhlanu eziwusizo kakhulu zokwelapha. Izakhiwo zalo zokuphulukisa zisiza ekubhekaneni nezifo ezihlukahlukene, okwenza ukuba alulame ngokushesha. Ukusetshenziswa kwezithelo kuvuselela umsebenzi wazo zonke izikhungo zomzimba, kuhlanza izinyosi futhi kuthuthukise izinqubo zamathambo.
Ngaphandle kwezakhiwo ezibalulekile, zizifus inezinambitheka ezimnandi zokuqala. Amajikijolo angadliwa kokubili ahlanzekile futhi avunwe kuzo izinto ezibalulekile eziwusizo ebusika. Phakathi kwazo kukhona ukujamu okuthakazelisayo, ukupheka esikunikeza ngezansi ngokuhlukahluka okuhlukahlukene.
Indlela yokupheka iJam kusuka ku-zisfus - iresiphi yaseCrimea
Izithako:
- iziphus - 1,7 kg;
- ushukela granulated - 1.2 kg;
- i-citric acid - 25 g;
- amanzi ahlanzekile - 750 ml.
Ukulungiselela
- I-Crimea zizifus isetshenziswe kangcono ukuze ujamu ovuthiwe. Amajikijolo ahlanza isiphuzo, ukugobhoza ngemfoloko bese uthele isiraphu eshukela eshulayo cishe amahora ayishumi nambili. Ukuze silungise lezi zinsuku, sihlanganisa amanzi ahlanzekile, ushukela kanye ne-citric acid ku-pan futhi ukushisa izingxenye ngokuvusa njalo kuze kube yilapho zonke izikristalu ezinoshukela nezama-acidic zichithwa futhi zipheka kakhulu.
- Ngemva kwesikhashana, i-zizifus ne-isiraphu ifakwa epulatifheni yokupheka lepuleti futhi ishashiswe ngokuvuselela ngezikhathi ezithile kuze kube yilapho ibilisa. Kulesi sigaba, sisusa ukushisa okungenani futhi sipheka, ukuxuba ngezikhathi ezithile, imizuzu engamashumi amathathu namashumi amane noma kuze kube yilapho ubufunwa khona.
- Ijubane lokushisa elifudumele elivela kuma-zipif kuzimbiza ezinyumba, siwafaka uphawu ngokuqinile futhi sibeke phansi phansi ngaphansi kokufudumele kuze kube yilapho selihlile ngokuphelele.
Ungabilisa kanjani i-jam kusuka ku-ziphuis - iresiphi nge-lemon nesinamoni
Izithako:
- zizifus - 995 g;
- ushukela granulated - 795 g;
- ilamula - 160 g;
- I-Ground sinamoni - i-pinch evulekile;
- amanzi ahlanzekile - 490 ml.
Ukulungiselela
- Kulesi simo, izithelo ezihlanziwe ze-ziphif zihlatshwa ngemfoloko futhi zingxenyeni ezincane zigcinwe imizuzu emine emanzini abilayo. Emva kwalokho, sibeka amajikijolo emgodini wejamu bese siwugcwalisa ngesiraphu eshisa. Ukwenza lokhu, mane nje uhlanganise amanzi ahlanzekile noshukela bese ushisa umxube kuze kube yilapho amakhemikhali amnandi abilisiwe futhi aqedwe.
- Ngemuva kokuba i-zyzifus imile isiraphu futhi ingenele, emva kwamahora ayishumi, faka isitsha ngesimo sokuqala esitofu bese uyifudumala, uvuselele ngezikhathi ezithile, ubilise. Pheka uphathe imizuzu eyishumi nesishiyagalolunye bese uvumela ukuthi uphole phansi.
- Sishisa futhi jam, sivumele ukuba ubilise ngesikhathi esifanayo, futhi uvumele uphinde uphole futhi.
- Isikhathi sokugcina sipheka i-billet esithandweni esithandayo, sinezela ijusi kalamula kanye nesinci sesinamoni enqubo.
- Siphulukisa ukudla okunezinyosi emikhunjini oyinyumba, siwafaka nge-caplets abilisiwe ngamaminithi amahlanu, uyibuyisele phansi bese uyigqugquzela kahle kuze kube yilapho iphola phansi futhi ngokwemvelo izenze inzalo.
Ungayilungisa kanjani i-jam kusuka e-jazz ngobusika ebusika?
Izithako:
- iziphus - 750 g;
- ushukela granulated - 320 g;
- uju - 170 g;
- amanzi ahlanzekile - 395 ml.
Ukulungiselela
- Ukuze ulungise i-jam esiphundu futhi ewusizo kule recipe, i-ziziphus ihlanjululwa, ikhonjiwe ngemfoloko iphinde ifakwe ejamu yokupheka i-jam.
- Ukusuka ushukela namanzi ushukela isiraphu ushukela bese abilayo uthele amajikijolo. Shiya lo msebenzi wokugcina amahora ayisikhombisa kuya kweyishumi ukuze ungene, bese uwubeka esitofu, ake usilise futhi ubilise imizuzu emithathu.
- Ngemuva kwalokhu, vumela ingxube ipholile phansi bese uma amahora ayisikhombisa, emva kwalokho upheke emva kokubilisa imizuzu emihlanu bese ushiya ukupholisa.
- Manje engeza uju, ubilise ubumnandi obuningi obufunayo bese ubeka uphethiloli emitsheni eyinyumba. Ngemuva kokufaka iziqukathi, vumela ukuthi zipholile phansi "kwejazi".