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SEAD 1800 A1
DK
Sur-sød græskar
2 kg græskar
1/2 l eddike
1 l vand
1/4 l vineddike
1 kg sukker
Saft og skal af en citron
en ingefærknold (frisk ingefær skåret i skiver)
en stang hel kanel
nogle nelliker
Tilberedning
Halver græskarret og fjern kernerne. Skræl græskarret, og skær det i små
terninger. Vej græskarterningerne, og vask dem. Hæld fortyndet eddike over
græskarterningerne i en skål (1/2 liter eddike og 1 liter vand for hver 2 kilogram
græskar). Lad græskarterningerne trække i det i 12 timer. Hæld vandet ud næste
dag, og lad græskarterningerne dryppe godt af.
Tilbered lagen:
1/4 liter vineddike, 1 kilo sukker, saften og skallen af 1 citron, 1 stykke frisk
ingefær skåret i terninger - eventuelt 1/2 teske ingefærpulver, 1 stang hel kanel,
nogle nelliker (ca en hel teskefuld, evt. stødt).
Kog lagen op, og kog græskarterningerne deri, til de er gennemsigtige.
Hæld græskarterningerne i henkogningsglas. Kog lagen op igen, og lad den
koge ind. Hæld den over græskarterningerne, og luk henkogningsglassene.
Henkogningsglassene må kun fyldes 1/3!
Lad græskarret koge i henkogningsautomaten ved 90°C i ca. 30 minutter.
Jordbærsyltetøj
Fjern det grønne og vask jordbærrene. Purer jordbærrene. Strø gelesukker over
1:1 (1000 g sukker til 1000 g jordbær). Lad dem trække natten over, og rør
rundt i dem.
Fyld jordbærrene i henkogningsglas (må kun fyldes 2/3), og luk henkognings-
glassene godt.
Kog jordbærrene i henkogningsautomaten ved 80°C i ca. 25 minutter.
61779_LB3.indb Abs3:7061779_LB3.indb Abs3:70 17.01.2011 11:36:39 Uhr17.01.2011 11:36:39 Uhr
72


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