{"id":27356,"date":"2025-08-21T19:14:35","date_gmt":"2025-08-21T17:14:35","guid":{"rendered":"https:\/\/www.recepti.covermagazin.com\/?p=27356"},"modified":"2025-08-21T19:14:36","modified_gmt":"2025-08-21T17:14:36","slug":"domaci-pekmez-od-pecenih-sljiva","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=27356","title":{"rendered":"Doma\u0107i pekmez od pe\u010denih \u0161ljiva"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva-recept.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"322\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva-recept.jpg\" alt=\"Pekmez od pe\u010denih \u0161ljiva recept\" class=\"wp-image-27354\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva-recept.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva-recept-300x161.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Pekmez od pe\u010denih \u0161ljiva<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Doma\u0107i pekmez od pe\u010denih \u0161ljiva<\/h2>\n\n\n\n<p>Pekmez ili d\u017eem od pe\u010denih \u0161ljiva se po sastojcima ne razlikuje puno od obi\u010dnog d\u017eema od \u0161ljiva, ali se razlikuje u pripremi, \u0161ljive se umjesto kuhanja peku. Ispod su dva recepta<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>pekmez od pe\u010denih \u0161ljiva (\u0161ljive se melju)<\/li>\n\n\n\n<li>pekmez od pe\u010denih \u0161ljiva &#8211; ne melju se \u0161ljive <\/li>\n<\/ul>\n\n\n\n<p>Druga varijanta je br\u017ea za pripremu, jer ne treba vrijeme za mljevenje \u0161ljiva, ali treba ostaviti da \u0161ljive odstoje preko no\u0107i.<\/p>\n\n\n\n<p>Kod ovog recepta je va\u017eno da uzmete \u0161ljiva onoliko koliko vam mo\u017ee stati u tepsiju koju dublju imate. Ispod su okvirno sastojci, te \u0161ljive i \u0161e\u0107er smanjite ili pove\u0107ajte u jednakim omjerima.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Doma\u0107i pekmez od pe\u010denih \u0161ljiva &#8211; s mljevenim \u0161ljivama<\/h3>\n\n\n\n<p><strong>Sastojci:<\/strong><\/p>\n\n\n\n<p>&#8211; 5 kg \u0161ljiva<\/p>\n\n\n\n<p>&#8211; 250 grama \u0161e\u0107era<\/p>\n\n\n\n<p><strong>Priprema<\/strong><\/p>\n\n\n\n<p>\u0160ljive oprat i ispu\u010dit.<\/p>\n\n\n\n<p>\u0160ljive samljet i stavit u dublju tepsiju, lonac ili vatrostalnu zdjelu koja mo\u017ee i\u0107i u pe\u0107nicu.<\/p>\n\n\n\n<p>Zagrijati pe\u0107nicu i staviti tepsiju sa \u0161ljivama u pe\u0107nicu.<\/p>\n\n\n\n<p>Kad proklju\u010da, smanjit na 180 stupnjeva.<\/p>\n\n\n\n<p>Poklopiti ako imate poklopac od tepsije ili prekriti alu folijom.<\/p>\n\n\n\n<p>Neka se tako pe\u010de odnosno kuha <strong>oko sat i pol.<\/strong><\/p>\n\n\n\n<p>Dodati \u0161e\u0107er i jo\u0161 <strong>pe\u0107i jo\u0161 pola sata.<\/strong><\/p>\n\n\n\n<p>Izvaditi manju koli\u010dinu i provjeriti da li je dovoljno slatko i kad se ohladi da li je dovoljno gusto. Ako je dobro, pekmez je gotov.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pekmez izvaditi iz pe\u0107nice i vru\u0107 sipati u zagrijane tegle. Tegle napuniti do vrha. Dobro zatvoriti tegle. Tegle okrenuti naopako, poslagati na podlogu  i staviti u topli pe\u0107nicu (isklju\u010denu) i pustiti da se u njoj ohlade. Ili ih zamotati u dekicu ili ru\u010dnik i pustiti da se hlade.<\/li>\n<\/ul>\n\n\n\n<p>Kad se tegle s pekmezom od pe\u010denih \u0161ljiva dobro ohlade, vjerojatno sutradan, spremiti tegle na tamno i hladno mjesto.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva-recept.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"322\" data-id=\"27354\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva-recept.jpg\" alt=\"Pekmez od pe\u010denih \u0161ljiva recept\" class=\"wp-image-27354\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva-recept.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva-recept-300x161.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Pekmez od pe\u010denih \u0161ljiva<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"408\" data-id=\"27355\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva.jpg\" alt=\"Pekmez od pe\u010denih \u0161ljiva recept\" class=\"wp-image-27355\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/08\/Pekmez-od-pecenih-sljiva-300x204.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Pekmez od pe\u010denih \u0161ljiva &#8211; ovako izgleda kada se izvadi na tanjur da provjerite da li je gotov<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p>Pekmez je gotov kada kroz ohla\u0111eni dio koji ste izvadili na tanju mo\u017eete pro\u0107i \u017elicom, a da se sve ne spoji natrag, nego ostane razdvojeno. Nemojte dalje kuhati kako pekmez na kraju ne bi bio previ\u0161e gust.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Doma\u0107i pekmez od pe\u010denih \u0161ljiva &#8211; s mljevenim \u0161ljivama<\/h3>\n\n\n\n<p><strong>Sastojci:<\/strong><\/p>\n\n\n\n<p>&#8211; 5 kg \u0161ljiva<\/p>\n\n\n\n<p>&#8211; 250 grama \u0161e\u0107era<\/p>\n\n\n\n<p><strong>Prirpema:<\/strong><\/p>\n\n\n\n<p>\u0160ljive oprati i ispu\u010diti, tj. odvojiti od ko\u0161tica.<\/p>\n\n\n\n<p>U tepsiju staviti red \u0161ljiva, posuti dijelom \u0161e\u0107era, potom opet staviti red \u0161ljiva i posuti \u0161e\u0107erom. Tako stavljati slojeve dok ne potro\u0161ite \u0161ljive ili koliko stane u tepsiju.<\/p>\n\n\n\n<p>Poklopiti i ostaviti preko no\u0107i da odstoji.<\/p>\n\n\n\n<p>Staviti u pe\u0107nicu i pe\u0107i na 200 stupnjeva oko sat i pol do dva sata. (Ovisi o ja\u010dini pe\u0107nice kao i koli\u010dini \u0161ljiva). Izvadite malo d\u017eema i provjerite da li je dovoljno gust i sladak.<\/p>\n\n\n\n<p>Gotov pekmez sipati u tople tegle, napuniti do vrha. Okrenuti ih i staviti u isklju\u010denu pe\u0107nicu da se u njoj polagano hlade. Ili tople okrenute tegle zamotati da ne\u0161to dr\u017ei toplinu.<\/p>\n\n\n\n<p>Sutradan kad se tegle ohlade, vratiti ih u ispravan polo\u017eaj, te spremiti na hladno i tamno mjesto.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pekmez od pe\u010denih \u0161ljiva<\/h2>\n\n\n\n<p>Pekmez od pe\u010denih \u0161ljiva im svoju posebnost jer \u0161ljive (kao i druge namirnice) ima druga\u010diji okus kada se kuhaju i kada se peku. Stoga ako \u017eelite malo druga\u010diji pekmez od \u0161ljiva, mo\u017eete isprobati od pekmez od pe\u010denih \u0161ljiva.<\/p>\n\n\n\n<p>Velika prednost ovog pekmeza je njegova jednostavnost, budu\u0107i da se pekmez ne mora mije\u0161ati, a ne\u0107e ni frcati okolo i praviti nered budu\u0107i da je tepsija poklopljena.<\/p>\n\n\n\n<p>Dakle dok se \u0161ljive peku vi ste skoro slobodni i samo ga trebate povremeno provjeriti.<\/p>\n\n\n\n<p>Ono \u0161to je nedostatak ovog na\u010dina pripreme pekmeza od \u0161ljiva je \u0161to smo ograni\u010deni veli\u010dinom pe\u0107nice i dubinom tepsije koju imamo. To ne mo\u017eemo lako promijeniti budu\u0107i da je pe\u0107nica odre\u0111ene veli\u010dine, a ni tepsije nisu dostupne u zna\u010dajno dubljim verzijama. Stoga je ovo odli\u010dan na\u010din za malo promjene i pripremu manjih koli\u010dina pekmeza od \u0161ljiva.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/10\/Domaci-pekmez-od-pecenih-sljiva.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"342\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/10\/Domaci-pekmez-od-pecenih-sljiva.jpg\" alt=\"\" class=\"wp-image-29068\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/10\/Domaci-pekmez-od-pecenih-sljiva.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/10\/Domaci-pekmez-od-pecenih-sljiva-300x171.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Doma\u0107i pekmez od pe\u010denih \u0161ljiva<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/10\/Domaci-pekmez-od-pecenih-sljiva_1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/10\/Domaci-pekmez-od-pecenih-sljiva_1-1024x683.jpg\" alt=\"Doma\u0107i pekmez od pe\u010denih \u0161ljiva\" class=\"wp-image-31379\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/10\/Domaci-pekmez-od-pecenih-sljiva_1-1024x683.jpg 1024w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/10\/Domaci-pekmez-od-pecenih-sljiva_1-300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/10\/Domaci-pekmez-od-pecenih-sljiva_1-768x512.jpg 768w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2024\/10\/Domaci-pekmez-od-pecenih-sljiva_1.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p>Vezano:<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"E0nbK67TGx\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=27312\">Doma\u0107i jednostavni pekmez od \u0161ljiva<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Doma\u0107i jednostavni pekmez od \u0161ljiva&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=27312&#038;embed=true#?secret=j9Y987uP6c#?secret=E0nbK67TGx\" data-secret=\"E0nbK67TGx\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Doma\u0107i pekmez od pe\u010denih \u0161ljiva Pekmez ili d\u017eem od pe\u010denih \u0161ljiva se po sastojcima ne razlikuje puno od obi\u010dnog d\u017eema od \u0161ljiva, ali se razlikuje u pripremi, \u0161ljive se umjesto kuhanja peku. Ispod su dva recepta Druga varijanta je br\u017ea za pripremu, jer ne treba vrijeme za mljevenje \u0161ljiva, ali treba ostaviti da \u0161ljive odstoje [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":27354,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[685,401,121,113],"class_list":["post-27356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zimnica","tag-domaci-recepti","tag-dzem","tag-pekmez","tag-sljive"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/27356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27356"}],"version-history":[{"count":5,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/27356\/revisions"}],"predecessor-version":[{"id":31380,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/27356\/revisions\/31380"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/27354"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}