{"id":62774,"date":"2021-10-29T08:45:54","date_gmt":"2021-10-29T06:45:54","guid":{"rendered":"https:\/\/znam.si\/uncategorized-hr\/marmelada-od-zizula\/"},"modified":"2025-10-16T00:08:37","modified_gmt":"2025-10-15T22:08:37","slug":"marmelada-od-zizula","status":"publish","type":"post","link":"https:\/\/znam.si\/hr\/recepti-i-hrana\/zimnica\/marmelada-od-zizula\/","title":{"rendered":"Marmelada od \u017ei\u017eula"},"content":{"rendered":"\n<p><strong>Marmelada od \u017ei\u017eula<\/strong> prava je jesenska poslastica koja spaja nje\u017enu slatko\u0107u zrelih \u017ei\u017eula, svje\u017einu limuna i toplinu cimeta. Po okusu podsje\u0107a na jabu\u010dnu marmeladu, ali s izra\u017eenijom notom datulja i blagim karamelastim prizvukom. Odli\u010dna je za doru\u010dak na toplom kruhu, uz pala\u010dinke ili kao nadjev za kola\u010de.  <\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Sastojci za marmeladu od \u017ei\u017eula (za otprilike 5 manjih staklenki)<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg zrelih \u017ei\u017eula<\/li>\n\n\n\n<li>500 g \u0161e\u0107era<\/li>\n\n\n\n<li>600 ml vode<\/li>\n\n\n\n<li>1 jabuka<\/li>\n\n\n\n<li>1 neprskani limun (sok i korica)<\/li>\n\n\n\n<li>1 dcl amaretta (po \u017eelji)<\/li>\n\n\n\n<li>1\/2 \u017eli\u010dice mljevenog cimeta<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Postupak<\/strong><\/h2>\n\n\n\n<p class=\"dropcapp4\">1\u017di\u017eule dobro operite i odstranite peteljke. Stavite ih u ve\u0107i lonac s vodom, dodajte oguljenu i narezanu jabuku, naribanu limunovu koricu i sok limuna. Kod guljenja limuna koristite gulilicu i uklonite bijeli, gorkasti sloj.  <\/p>\n\n\n\n<p class=\"dropcapp4\">2Kuhajte na srednjoj temperaturi oko 1 \u2013 1,5 sat, dok se \u017ei\u017eule potpuno ne omek\u0161aju i meso ne po\u010dne odvajati od ko\u0161tica.<\/p>\n\n\n\n<p class=\"dropcapp4\">3Omek\u0161ale \u017ei\u017eule propasirajte kroz metalno sito s ve\u0107im rupama kako biste odstranili ko\u0161tice. Po potrebi ponovite postupak dok ne dobijete glatki vo\u0107ni pire. <\/p>\n\n\n\n<p class=\"dropcapp4\">4Vratite pire u lonac, dodajte \u0161e\u0107er, 200 ml vode, amaretto (ako ga koristite) i cimet. Kuhajte jo\u0161 oko 15 minuta na umjerenoj vatri, povremeno mije\u0161aju\u0107i da se marmelada ne zalijepi za dno. <\/p>\n\n\n\n<p class=\"dropcapp4\">5Napravite test gusto\u0107e \u2013 stavite \u017eli\u010dicu marmelade na hladan tanjuri\u0107. Ako se ne razlije, spremna je. Po potrebi kuhajte jo\u0161 nekoliko minuta.  <\/p>\n\n\n\n<p class=\"dropcapp4\">6Vru\u0107u marmeladu ulijte u sterilizirane staklenke, dobro zatvorite, okrenite naopako na par minuta, zatim ohladite pod krpom. \u010cuvajte na tamnom i hladnom mjestu. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Savjeti za savr\u0161enu marmeladu od \u017ei\u017eula<\/strong><\/h2>\n\n\n\n<p>\u2022 Koristite \u0161to zrelije, mek\u0161e \u017ei\u017eule \u2013 dat \u0107e vi\u0161e slatko\u0107e i arome.<br>\u2022 \u017delite li svje\u017eiji okus, dio \u0161e\u0107era zamijenite medom.<br>\u2022 Umjesto amaretta mo\u017eete dodati rum ili \u017eli\u010dicu ekstrakta vanilije.<br>\u2022 Za gu\u0161\u0107u marmeladu dodajte naribanu jabuku s koricom \u2013 prirodni izvor pektina.<br>\u2022 Ako volite rustikalniju teksturu, ne pasirajte marmeladu potpuno glatko.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-znam-si wp-block-embed-znam-si\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"4wUkWy8q3t\"><a href=\"https:\/\/znam.si\/hr\/recepti-i-hrana\/pica\/zizule-u-rakiji\/\">\u017di\u017eule u rakiji<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;\u017di\u017eule u rakiji&#8221; &#8212; Znam.si\" src=\"https:\/\/znam.si\/hr\/recepti-i-hrana\/pica\/zizule-u-rakiji\/embed\/#?secret=GG5J5GdWdr#?secret=4wUkWy8q3t\" data-secret=\"4wUkWy8q3t\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>\u010cesta pitanja (FAQ)<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Kako prepoznati zrele \u017ei\u017eule?<\/strong><\/h3>\n\n\n\n<p>Zrele \u017ei\u017eule imaju crvenkastu do sme\u0111u koricu i mekano meso. Nezrele su zelene, tvrde i kiselkaste te nisu pogodne za marmeladu. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Mogu li koristiti zamrznute \u017ei\u017eule?<\/strong><\/h3>\n\n\n\n<p>Da, zamrznute \u017ei\u017eule su sasvim prikladne. Prije upotrebe ih odmrznite i ocijedite, zatim nastavite po receptu. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Koliko dugo traje marmelada od \u017ei\u017eula?<\/strong><\/h3>\n\n\n\n<p>U steriliziranim, dobro zatvorenim staklenkama i \u010duvana na tamnom i hladnom mjestu, marmelada traje do godinu dana. Nakon otvaranja dr\u017eite je u hladnjaku i potro\u0161ite u roku od dva tjedna. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marmelada od \u017ei\u017eula prava je jesenska poslastica koja spaja nje\u017enu slatko\u0107u zrelih \u017ei\u017eula, svje\u017einu limuna i toplinu cimeta. Po okusu podsje\u0107a na jabu\u010dnu marmeladu, ali s izra\u017eenijom notom datulja i blagim karamelastim prizvukom. Odli\u010dna je za doru\u010dak na toplom kruhu, uz pala\u010dinke ili kao nadjev za kola\u010de. Sastojci za marmeladu od \u017ei\u017eula (za otprilike 5 [&hellip;]<\/p>\n","protected":false},"author":42,"featured_media":62773,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5168],"tags":[5651,5587],"class_list":{"0":"post-62774","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-zimnica","8":"tag-marmelada","9":"tag-zizule"},"_links":{"self":[{"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/posts\/62774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/users\/42"}],"replies":[{"embeddable":true,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/comments?post=62774"}],"version-history":[{"count":0,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/posts\/62774\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/media\/62773"}],"wp:attachment":[{"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/media?parent=62774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/categories?post=62774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/znam.si\/hr\/wp-json\/wp\/v2\/tags?post=62774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}