Buďte opatrní, abyste v prvním kroku příliš nezahřáli plody; chcete, aby džem měl nějakou strukturu. Tekutý pektin může být nahrazen práškovým pektinem bez rozdílných výsledků. Jednoduše změňte pořadí, ve kterém jsou přidány pektin a citrónová šťáva.
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English:
“Be careful not to overheat the fruits in the first step; you want the jam to have some structure. Liquid pectin can be replaced with powdered pectin without any difference in results. Simply change the order in which the pectin and lemon juice are added. Source: Martha Stewart Living, September/October 1991. Makes five 1/2-pint jars. Yield: 4 cups fresh raspberries, 1 (1 3/4-ounce) package powdered pectin, 2 tablespoons freshly squeezed lemon juice, 6 1/2 cups sugar. Instructions: 1. Place a round wire rack in the bottom of a large stockpot. The rack should fit as closely as possible and should stand 1/2 to 1 inch above the bottom of the pot. Rinse five half-pint canning jars, lids, and screw bands with hot, soapy water; rinse well. Place the glass jars on the rack and add the lids; screw bands do not need to be added. Fill the pot with enough water to cover the jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot to prevent water from overflowing. Cover and bring the water to 180 degrees; let the jars and jars cook for 10 minutes. (Lids and jars can continue to cook until you are ready to fill them.) 2. Using a wooden spoon, lightly crush the raspberries in a large, heavy saucepan. The pan is placed over high heat and the pectin and lemon juice are added. Bring to a boil, stirring constantly. Slowly add the sugar, stirring until dissolved. Return the mixture to a boil and let it boil for 1 minute. Remove from heat. 3. Using a jar lifter, remove the jar from the water and empty the water back into the stockpot. Place the jar on a clean surface and insert a canning funnel. Using a ladle, pour the jam into the funnel; fill to within 1/4 inch of the rim. Remove the funnel; wipe the rim clean with a clean, damp cloth. Using tongs, lift the lid from the hot water; place the lid, sealing side down, on the filled
26.04.2023 @ 23:25
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English:
“Be careful not to overheat the fruits in the first step; you want the jam to have some structure. Liquid pectin can be replaced with powdered pectin without any difference in results. Simply change the order in which the pectin and lemon juice are added. Source: Martha Stewart Living, September/October 1991. Makes five 1/2-pint jars. Yield: 4 cups fresh raspberries, 1 (1 3/4-ounce) package powdered pectin, 2 tablespoons freshly squeezed lemon juice, 6 1/2 cups sugar. Instructions: 1. Place a round wire rack in the bottom of a large stockpot. The rack should fit as closely as possible and should stand 1/2 to 1 inch above the bottom of the pot. Rinse five half-pint canning jars, lids, and screw bands with hot, soapy water; rinse well. Place the glass jars on the rack and add the lids; screw bands do not need to be added. Fill the pot with enough water to cover the jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot to prevent water from overflowing. Cover and bring the water to 180 degrees; let the jars and jars cook for 10 minutes. (Lids and jars can continue to cook until you are ready to fill them.) 2. Using a wooden spoon, lightly crush the raspberries in a large, heavy saucepan. The pan is placed over high heat and the pectin and lemon juice are added. Bring to a boil, stirring constantly. Slowly add the sugar, stirring until dissolved. Return the mixture to a boil and let it boil for 1 minute. Remove from heat. 3. Using a jar lifter, remove the jar from the water and empty the water back into the stockpot. Place the jar on a clean surface and insert a canning funnel. Using a ladle, pour the jam into the funnel; fill to within 1/4 inch of the rim. Remove the funnel; wipe the rim clean with a clean, damp cloth. Using tongs, lift the lid from the hot water; place the lid, sealing side down, on the filled