<p>Ingrediente:</p>
<p>3 kg dovleac;</p>
<p>3 portocale;</p>
<p>1 lamaie;</p>
<p>10 grame de acid citric;</p>
<p>600 de grame de zahar.</p>
<p>Mod de preparare:</p>
<p>Daca doriti, adaugati cateva frunzulite de rozmarin in borcan, acest lucru va da un miros mai placut pentru dovleac.</p>
<p>Curatati de coaja si taiati dovleacul in cubulete.</p>
<p>Cu tot cu coaja, taiati portocalele in cubulete.</p>
<p>Adaugati zahar, zeama de lamaie si acid citric peste cubuletele de dovleac si portocala.</p>
<p>Se lasa la temperatura camerei timp de 3 ore.</p>
<p><img class="alignnone size-full wp-image-17379" src="https://bucatarianoastra.online/wp-content/uploads/2021/10/cubulete.jpg" alt="" width="867" height="509" /></p>
<p>Puneti dovleacul in borcane impreuna cu sucul rezultat.</p>
<p>Cel mai bine este ca portocalele sa fie indepartate din aceasta masa, incercati sa nu le puneti in borcane.</p>
<p><img class="alignnone size-full wp-image-17380" src="https://bucatarianoastra.online/wp-content/uploads/2021/10/borcane.jpg" alt="" width="864" height="507" /></p>
<p>Se pot manca separat, sunt dulci si gustoase!</p>
<p>Acoperiti fundul cratitei cu un prosop, puneti borcanele, adaugati apa si fierbeti.</p>
<p>Pe masura ce apa fierbe, sterilizati borcanele timp de 30 de minute.</p>
<p><img class="alignnone wp-image-17381" src="https://bucatarianoastra.online/wp-content/uploads/2021/10/borcane1.jpg" alt="" width="865" height="506" /></p>
<p>Apoi infasurati capacele si asigurati-va ca infasurati cutiile peste noapte intr-o patura calda.</p>
<p>Am obtinut 5 borcane cu dovleac siunul cu portocale.</p>
<p>Depozitati in loc racoros.</p>
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