{"id":8671,"date":"2020-08-18T10:05:54","date_gmt":"2020-08-18T08:05:54","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=8671"},"modified":"2024-10-11T19:20:41","modified_gmt":"2024-10-11T17:20:41","slug":"pekmez-od-jagoda","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=8671","title":{"rendered":"Pekmez od jagoda"},"content":{"rendered":"<h3><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2010\/09\/Pekmez-od-jagoda.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-8672\" title=\"Pekmez-od-jagoda\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2010\/09\/Pekmez-od-jagoda.jpg\" alt=\"\" width=\"250\" height=\"200\" \/><\/a><\/h3>\n<h3>Pekmez od jagoda<\/h3>\n<p>Za 6 staklenki po 500ml<\/p>\n<p>Sastojci:<br \/>\n<a href=\"..\/wp-content\/uploads\/2010\/09\/recepti5.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"recepti Pekmez od jagoda\" src=\"..\/wp-content\/uploads\/2010\/09\/recepti5.gif\" alt=\"\" width=\"12\" height=\"12\" \/><\/a>2kg zrelih jagoda<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2010\/09\/recepti5.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"recepti Pekmez od jagoda\" src=\"..\/wp-content\/uploads\/2010\/09\/recepti5.gif\" alt=\"\" width=\"12\" height=\"12\" \/><\/a>2kg \u0161e\u0107era za \u017eeliranje<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2010\/09\/recepti5.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"recepti Pekmez od jagoda\" src=\"..\/wp-content\/uploads\/2010\/09\/recepti5.gif\" alt=\"\" width=\"12\" height=\"12\" \/><\/a>200g bademovih listi\u0107a<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2010\/09\/recepti5.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"recepti Pekmez od jagoda\" src=\"..\/wp-content\/uploads\/2010\/09\/recepti5.gif\" alt=\"\" width=\"12\" height=\"12\" \/><\/a>5g limunske kiseline<\/p>\n<p>Vrijeme pripreme: 1sat<br \/>\nVrijeme mirovanja: 12 sati<br \/>\nRok uporabe: 1 godina<\/p>\n<p>Priprema: Operite i dobro ocijedite jagode, zatim ih prepolovite i o\u010distite. Odvojite dvije \u017elice \u0161e\u0107era za \u017eeliranje. Pomije\u0161ajte jagode s preostalim \u0161e\u0107erom i ostavite preko no\u0107i kako bi pustio sok.<br \/>\nZakuhajte jagode u visokoj posudi na umjerenoj temperaturi, a u me\u0111uvremenu popr\u017eite bademove listi\u0107e bez ulja.<br \/>\n\u0160e\u0107er za \u017eeliranje koji ste odvojili pomije\u0161ajte s limunskom kiselinom i dodajte jagodama \u010dim zakuhaju. Ostavite da vrije dvije minute, zatim posudu maknite sa \u0161tednjaka, umije\u0161ajte bademove listi\u0107e. Napunite staklenke i zatvorite ih. Tijekom hla\u0111enja nekolik oputa okrenite staklenke.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pekmez od jagoda Za 6 staklenki po 500ml Sastojci: 2kg zrelih jagoda 2kg \u0161e\u0107era za \u017eeliranje 200g bademovih listi\u0107a 5g limunske kiseline Vrijeme pripreme: 1sat Vrijeme mirovanja: 12 sati Rok uporabe: 1 godina Priprema: Operite i dobro ocijedite jagode, zatim ih prepolovite i o\u010distite. Odvojite dvije \u017elice \u0161e\u0107era za \u017eeliranje. Pomije\u0161ajte jagode s preostalim \u0161e\u0107erom [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[401,96,120,121],"class_list":["post-8671","post","type-post","status-publish","format-standard","hentry","category-zimnica","tag-dzem","tag-jagode","tag-marmelada","tag-pekmez"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/8671","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8671"}],"version-history":[{"count":15,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/8671\/revisions"}],"predecessor-version":[{"id":28557,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/8671\/revisions\/28557"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}