{"id":12622,"date":"2015-06-09T22:11:43","date_gmt":"2015-06-09T21:11:43","guid":{"rendered":"http:\/\/jagodzianka.com.pl\/?p=12622"},"modified":"2015-06-09T22:11:43","modified_gmt":"2015-06-09T21:11:43","slug":"konfitura-z-platkow-dzikiej-rozy","status":"publish","type":"post","link":"https:\/\/jagodzianka.com.pl\/?p=12622","title":{"rendered":"Konfitura z p\u0142atk\u00f3w dzikiej r\u00f3\u017cy"},"content":{"rendered":"<p style=\"text-align: left;\"><span style=\"color: #000000;\"><strong>Konfitura a w\u0142a\u015bciwie sorbet z p\u0142atk\u00f3w dzikiej r\u00f3\u017cy ucierany na zimno, ma\u00a0bardzo wyrazisty smak i aromat.\u00a0Tylko jeden gatunek r\u00f3\u017cy\u00a0nadaje si\u0119 do tego celu. Jest to r\u00f3\u017ca pomarszczona popularnie zwana cukrow\u0105 ze wzgl\u0119du na s\u0142odki intensywny zapach i jadalne p\u0142atki.<\/strong><\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #000000;\"><strong>Ro\u015bnie na mojej dzia\u0142ce, nieska\u017cona spalinami, urzeka swym zapachem i kolorem. <\/strong><\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #000000;\"><strong>A oto nasze niedzielne zbiory, z kt\u00f3rych ju\u017c powsta\u0142a aromatyczna konfitura. Jej wykonanie jest bardzo proste, ale niestety zabiera troch\u0119 czasu.<\/strong><\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #000000;\"><strong>Konfitura\u00a0wzbogaca smak ciast i wypiek\u00f3w. Idealnie smakuje\u00a0po\u0142\u0105czona z d\u017cemem jako nadzienie do p\u0105czk\u00f3w. <\/strong><\/span><\/p>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010143.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12625\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010143.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"700\" height=\"789\" \/><\/a><\/p>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010144.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12626\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010144.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"700\" height=\"628\" \/><\/a><\/p>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010151.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12627\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010151.jpg\" alt=\" \" width=\"700\" height=\"656\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #000000;\">Po zebraniu p\u0142atk\u00f3w nale\u017cy z ka\u017cdego usun\u0105\u0107 bia\u0142\u0105 podstaw\u0119, kt\u00f3ra nadaje konfiturze gorzki smak. Ja robi\u0119 to za pomoc\u0105 no\u017cyczek.<\/span><\/strong><\/p>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010152.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12628\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010152.jpg\" alt=\" \" width=\"700\" height=\"660\" \/><\/a><\/p>\n<p><span style=\"color: #000000;\"><strong>&#8211; p\u0142atki r\u00f3\u017cy<\/strong><\/span><br \/>\n<span style=\"color: #000000;\"><strong>&#8211; cukier<\/strong><\/span><br \/>\n<span style=\"color: #000000;\"><strong>&#8211; sok z cytryny\u00a0lub kwasek cytrynowy &#8211; u mnie cytryna\u00a0<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>P\u0142atki po usuni\u0119ciu bia\u0142ych ko\u0144c\u00f3wek nale\u017cy zwa\u017cy\u0107 i zasypa\u0107 dwa razy wi\u0119ksz\u0105 (wagowo) ilo\u015bci\u0105 cukru.\u00a0Mo\u017cna da\u0107\u00a0cukier puder &#8211; ja daj\u0119 zawsze cukier. Doda\u0107 sok z cytryny i uciera\u0107 w makutrze do momentu a\u017c cukier si\u0119 rozetrze i przestanie chrz\u0119\u015bci\u0107.\u00a0<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Nast\u0119pnie prze\u0142o\u017cy\u0107 do wyparzonych s\u0142oiczk\u00f3w. Nie pasteryzowa\u0107, cukier utrwala wystarczaj\u0105co.\u00a0Ja dla pewno\u015bci s\u0142oiczki z konfitur\u0105 r\u00f3\u017can\u0105 przechowuj\u0119 w lod\u00f3wce.<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Zamiast uciera\u0107 w makutrze mo\u017cna sobie u\u0142atwi\u0107 prac\u0119 i u\u017cy\u0107 do tego celu blendera.<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"><strong><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010011.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12670\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010011.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"700\" height=\"504\" \/><\/a><\/strong><\/span><\/p>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010014.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12671\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010014.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"700\" height=\"733\" \/><\/a><\/p>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010016.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12672\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010016.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"700\" height=\"665\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Konfitura a w\u0142a\u015bciwie sorbet z p\u0142atk\u00f3w dzikiej r\u00f3\u017cy ucierany na zimno, ma\u00a0bardzo wyrazisty smak i aromat.\u00a0Tylko jeden gatunek r\u00f3\u017cy\u00a0nadaje si\u0119 do tego celu. Jest to r\u00f3\u017ca pomarszczona popularnie zwana cukrow\u0105 ze wzgl\u0119du na s\u0142odki intensywny zapach i jadalne p\u0142atki. Ro\u015bnie na mojej dzia\u0142ce, nieska\u017cona spalinami, urzeka swym zapachem i kolorem. A oto nasze niedzielne zbiory, &hellip; <a href=\"https:\/\/jagodzianka.com.pl\/?p=12622\" class=\"more-link\">Czytaj dalej <span class=\"screen-reader-text\">Konfitura z p\u0142atk\u00f3w dzikiej r\u00f3\u017cy<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-12622","post","type-post","status-publish","format-standard","hentry","category-kulinaria"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/12622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12622"}],"version-history":[{"count":0,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/12622\/revisions"}],"wp:attachment":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}