I-fig jam iyinhlangano engcono kakhulu yokufaka itiye lokubanda ebusika

Kuzakhamuzi zezwe lakithi, umkhiwane ujwayele ukujwayela: lokhu izithelo ezomile zingathengwa cishe yonke indawo (emakethe yezithelo nasesitolo) nanoma yisiphi isikhathi sonyaka. Abanye abasola ukuthi kukhona umkhiwane omusha, futhi lokhu kuyisithelo esingavamile futhi esiwusizo. Uma ngabe u-Abkhazia, isibonelo, cishe ube nethuba lokuzama umkhiqizo wangempela womkhiwane. Lapha kuyathandwa kakhulu, futhi bayazi okuningi ngakho. Futhi uma uzame kanye, manje uzofuna ukunambitha lokhu kudla okuphindaphindiwe. Kulabo abangakaze badle, nalabo abanesikhathi sokuthanda i- jam emakhiwane, iresiphi ehlongozwayo esihlokweni sethu iyoba usizo kakhulu. Ngempela, ukupheka lesi sigqila esihle kunzima neze, into esemqoka ukukhetha izithelo ezifanele.

Ukuze ujamu, udinga ukuthatha amakhiwane avuthiwe, kodwa hhayi ngaphezulu. Kungcono uma lezi zinhlobonhlobo zimhlophe, futhi hhayi i-violet (nakuba ufuna ukukhetha, izohambisana). Ngama-1 kilogram yezithelo sithatha izingxenye ezilandelayo:

• Ushukela ogqamile - kilogram;
• Amanzi - izinkomishi ezimbili;
• I-citric acid ne-vanilla encane.

Okokuqala udinga ukupheka isiraphu kusukela esilinganisweni samanzi noshukela. Amakhiwane kufanele ahlanjululwe, ahlatshwe nge-toothpick noma imfoloko ezindaweni eziningana (ukuze izithelo zingaqhumeki ngesikhathi sokupheka bese zithatha kangcono isiraphu). Thela amakhiwane nge isiraphu ushukela bese ushiya endaweni epholile usuku. Ngosuku lwesibili, izithelo zikhishwa, futhi isiraphu ibilisiwe futhi iphekwe ihora nehafu, bese uthele emakhiwane bese ushiya olunye usuku. Manje, kakade ipuphu enesiraphu, ngaphandle kokuthatha izithelo, gqoka umlilo ophansi upheke uze ulungele. Ngaphambi kokuphela kokupheka, engeza i-lemon esiqongweni sommese kanye ne-vanillin ene-pinch-amabili. Amakhiwane atshisayo adonsela emitsheni eyinzalo kanye nomqulu. Zigqoke ngaphambi kokupholisa phansi, bese uzifaka endaweni epholile futhi emnyama yokugcina.

Kunenye iresiphi ethakazelisayo. Manje uzofunda ukwenza i-jam kumakhiwane ngaphandle kokungeza amanzi, kodwa ngesithako esisodwa esiphunga. Ukuze ulungiselele udinga:

• Ikhilogremu yeshukela namakhiwane;
• I-Cognac (nangu, lokhu isithako).

Izithelo zomkhiwane wami, owomile, wezinwele futhi uthathe izingxenye ezine. Esigodini esikhulu, ubeke izingqimba zamakhiwane, uzifafaze ushukela bese ufafaza nge-cognac encane. Kwenze kangcono kusihlwa, ukuze ebusuku kukhishwe umkhiqizo. Futhi ekuseni amakhiwane azokhipha inani elanele lejusi, futhi kuyokwazi ukuqhubeka nokupheka okusheshayo. Umlilo kufanele ube mncane, ngaphandle kwalokho umkhiwane womkhiwane uzoqala ukuqhuma noma, nakakhulu nakakhulu, ukushisa. Siyipheka, sivuselela ngezinye izikhathi, kuze kube yilapho isilungele. Ichazwa ngokumane nje: isiraphu kufanele ibe mnandi futhi ebalahle-amber (amber-pink, uma uthatha ezihlukahlukene purple), futhi izithelo-soft. Yebo-ke, iphunga liyoba lihle kakhulu! Ukuphunga kwamakhiwane ngamanothi e-cognac. Ukuvala kufana nalokho okwenzeka ngaphambili, okushisayo.

Ngokuvamile, umqubu womkhiwane uphekwe ngokufaka izithako ezifana ne-quince (khona-ke izithelo kufanele zithathwe ngokulinganisela okulinganayo), ama-walnuts (thola i-dessert yangempela yasempumalanga!) Noma nje nge-lemon. Ungazama futhi uzame enye yalezi zinketho: ikakhulukazi ngamantongomane. Yiba itiye elihle!