{"id":5627,"date":"2025-05-28T17:10:22","date_gmt":"2025-05-28T17:10:22","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=5627"},"modified":"2025-05-28T17:10:24","modified_gmt":"2025-05-28T17:10:24","slug":"jahodovy-dzem-jako-vasi-babicka-%f0%9f%8d%93%e2%9d%a4%ef%b8%8f","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=5627","title":{"rendered":"JAHODOV\u00dd D\u017dEM JAKO VA\u0160\u00cd BABI\u010cKA \ud83c\udf53\u2764\ufe0f"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tajemstv\u00ed spo\u010d\u00edv\u00e1 v \u010derstv\u00fdch jahod\u00e1ch, spr\u00e1vn\u00e9m mno\u017estv\u00ed cukru a troche citronu, kter\u00fd pom\u00e1h\u00e1 zahustit d\u017eem \u2013 nen\u00ed pot\u0159eba \u017e\u00e1dn\u00fd um\u011bl\u00fd pektin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">JAHODN\u00dd D\u017dEM JAKO VA\u0160\u00cd BABI\u010cKA: Nad\u010dasov\u00fd recept bez pektinu \ud83c\udf53\u2764\ufe0f<br>Tento recept se p\u0159ipravuje tradi\u010dn\u00edm zp\u016fsobem, pomal\u00fdm va\u0159en\u00edm, co\u017e m\u00e1 za n\u00e1sledek bohat\u0161\u00ed chu\u0165 a syt\u011bj\u0161\u00ed barvu.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredience:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 kg \u010derstv\u00fdch, zral\u00fdch jahod (odstopkovan\u00fdch a o\u010di\u0161t\u011bn\u00fdch). Nejlep\u0161\u00ed je sehnat m\u00edstn\u00ed, \u0161\u0165avnat\u00e9 jahody z ternopilsk\u00e9ho trhu! 500\u2013600 g krystalov\u00e9ho cukru (v z\u00e1vislosti na sladkosti jahod a va\u0161\u00ed chuti); Va\u0161e babi\u010dka mohla p\u0159idat trochu v\u00edce, ale je to dobr\u00fd z\u00e1klad.<br>\u0160\u0165\u00e1va z 1 cel\u00e9ho citronu (a pokud m\u00e1te r\u00e1di \u010derstv\u011bj\u0161\u00ed, jemn\u011b nastrouhan\u00e1 k\u016fra).<br>P\u0159\u00edprava:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u0159\u00edprava jahod:<br>Jahody dob\u0159e omyjte a odstra\u0148te j\u00e1d\u0159ince. V\u011bt\u0161\u00ed jahody rozkrojte na poloviny nebo \u010dtvrtiny a men\u0161\u00ed nechte cel\u00e9; to dod\u00e1 d\u017eemu texturu.<br>Vlo\u017ete je do velk\u00e9ho hrnce s tlust\u00fdm dnem nebo sklen\u011bn\u00e9 n\u00e1doby.<br>Posypte cukrem, pokapejte citronovou \u0161\u0165\u00e1vou (a p\u0159idejte citronovou k\u016fru, pokud ji pou\u017e\u00edv\u00e1te).<br>Jemn\u011b prom\u00edchejte, p\u0159ikryjte a nechte n\u011bkolik hodin, nebo i p\u0159es noc, v lednici odst\u00e1t. B\u011bhem t\u00e9to doby jahody pust\u00ed \u0161\u0165\u00e1vu a cukr se rozpust\u00ed, tak\u017ee se na za\u010d\u00e1tku va\u0159en\u00ed nep\u0159ilep\u00ed.<br>Va\u0159en\u00ed:<br>Hrnec postavte na spor\u00e1k a za\u010dn\u011bte va\u0159it na st\u0159edn\u00edm plameni za \u010dast\u00e9ho m\u00edch\u00e1n\u00ed. A\u017e se d\u017eem za\u010dne va\u0159it, sni\u017ete plamen na minimum. B\u011bhem va\u0159en\u00ed se na povrchu m\u016f\u017ee tvo\u0159it p\u011bna. Opatrn\u011b ji odstra\u0148ujte d\u011brovanou l\u017e\u00edc\u00ed, proto\u017ee by se t\u00edm po\u0161kodila barva a trvanlivost d\u017eemu.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Va\u0159te d\u017eem p\u0159ibli\u017en\u011b 30\u201350 minut, nebo dokud nedos\u00e1hne po\u017eadovan\u00e9 konzistence. Doba va\u0159en\u00ed z\u00e1vis\u00ed na obsahu vody v jahod\u00e1ch a po\u017eadovan\u00e9 konzistenci.<br>Tip pro kontrolu konzistence: Vlo\u017ete mal\u00fd tal\u00ed\u0159ek do mraz\u00e1ku. Kdy\u017e si mysl\u00edte, \u017ee je d\u017eem hotov\u00fd, vezm\u011bte \u010dajovou l\u017ei\u010dku, polo\u017ete ji na studen\u00fd tal\u00ed\u0159ek a znovu ji na 1 minutu zmrazte. Vyjm\u011bte ji a na tal\u00ed\u0159i p\u0159eje\u010fte prstem po d\u017eemu: pokud se zvr\u00e1sn\u00ed a nete\u010de, je hotov\u00fd. Pokud je p\u0159\u00edli\u0161 tekut\u00fd, va\u0159te je\u0161t\u011b n\u011bkolik minut.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u0159\u00edprava sklenic:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mezit\u00edm si p\u0159ipravte sklenice a v\u00ed\u010dka. Dob\u0159e je omyjte a sterilizujte.<br>V troub\u011b: \u010cist\u00e9 sklenice polo\u017ete na plech a zah\u0159\u00edvejte p\u0159i 100 \u00b0C po dobu 10\u201315 minut. V\u00ed\u010dka va\u0159te ve vrouc\u00ed vod\u011b 5 minut.<br>Ve vrouc\u00ed vod\u011b: Sklenice a v\u00ed\u010dka vlo\u017ete do velk\u00e9ho hrnce a va\u0159te alespo\u0148 10 minut.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pln\u011bn\u00ed a va\u0159en\u00ed v p\u00e1\u0159e:<br>Hotov\u00fd d\u017eem ihned, dokud je je\u0161t\u011b hork\u00fd, nalijte do sterilizovan\u00fdch sklenic a\u017e po okraj.<br>V\u00ed\u010dka pevn\u011b uzav\u0159ete.<br>Such\u00fd d\u017eem: Sklenice postavte na 5\u201310 minut dnem vzh\u016fru, pot\u00e9 je oto\u010dte dnem vzh\u016fru a zabalte do siln\u00e9 deky. Nechte je v tomto d\u017eemu zcela vychladnout (a\u017e 24\u201348 hodin). T\u00edm se vytvo\u0159\u00ed vakuum a d\u017eem se l\u00e9pe uchov\u00e1.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mokr\u00fd d\u017eem (voliteln\u00e9): Pro v\u011bt\u0161\u00ed bezpe\u010dnost napl\u0148te sklenice hork\u00fdmi, uzav\u0159ete je, vlo\u017ete do velk\u00e9ho hrnce, zalijte horkou vodou (do dvou t\u0159etin) a va\u0159te 20 minut. Pot\u00e9 nechte ve vod\u011b vychladnout. Tento jahodov\u00fd d\u017eem bude skute\u010dn\u00fdm pokladem ve va\u0161\u00ed sp\u00ed\u017ei a ka\u017ed\u00e9 r\u00e1no v\u00e1m bude p\u0159ipom\u00ednat v\u016fni a chu\u0165 kuchyn\u011b va\u0161\u00ed babi\u010dky. P\u0159ipravte si ho s \u010derstv\u00fdm chlebem, kol\u00e1\u010dem nebo si ho jednodu\u0161e vychutnejte samotn\u00fd; nebudete zklam\u00e1ni. P\u0159ejeme v\u00e1m p\u0159\u00edjemn\u00e9 zava\u0159ov\u00e1n\u00ed!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tajemstv\u00ed spo\u010d\u00edv\u00e1 v \u010derstv\u00fdch jahod\u00e1ch, spr\u00e1vn\u00e9m mno\u017estv\u00ed cukru a troche citronu, kter\u00fd pom\u00e1h\u00e1 zahustit d\u017eem \u2013 nen\u00ed pot\u0159eba \u017e\u00e1dn\u00fd um\u011bl\u00fd pektin. JAHODN\u00dd D\u017dEM JAKO VA\u0160\u00cd BABI\u010cKA: Nad\u010dasov\u00fd recept bez pektinu [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-5627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>JAHODOV\u00dd D\u017dEM JAKO VA\u0160\u00cd BABI\u010cKA \ud83c\udf53\u2764\ufe0f - Recept\u00e1\u0159<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rady-ch.top\/?p=5627\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"JAHODOV\u00dd D\u017dEM JAKO VA\u0160\u00cd BABI\u010cKA \ud83c\udf53\u2764\ufe0f - Recept\u00e1\u0159\" \/>\n<meta property=\"og:description\" content=\"Tajemstv\u00ed spo\u010d\u00edv\u00e1 v \u010derstv\u00fdch jahod\u00e1ch, spr\u00e1vn\u00e9m mno\u017estv\u00ed cukru a troche citronu, kter\u00fd pom\u00e1h\u00e1 zahustit d\u017eem \u2013 nen\u00ed pot\u0159eba \u017e\u00e1dn\u00fd um\u011bl\u00fd pektin. 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