{"id":1037,"date":"2022-05-29T14:35:37","date_gmt":"2022-05-29T12:35:37","guid":{"rendered":"https:\/\/hvamrode.dk\/mad\/?p=1037"},"modified":"2022-05-29T14:35:37","modified_gmt":"2022-05-29T12:35:37","slug":"rabarbermarmelade","status":"publish","type":"post","link":"https:\/\/hvamrode.dk\/mad\/tilbehoer\/saft-marmelade\/rabarbermarmelade\/","title":{"rendered":"Rabarbermarmelade"},"content":{"rendered":"<p><strong>Ingredienser<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>500 g rabarber<br \/>\n300 g hindb\u00e6r<br \/>\n800 g sukker<br \/>\n1 vaniljestang<br \/>\n1 citron, saft, skal<br \/>\n2 g ingef\u00e6r<\/p>\n<p>&nbsp;<\/p>\n<p><strong>S\u00e5dan g\u00f8r du:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Sk\u00e6r rabarberne og smid dem i en gryde.<\/p>\n<p>Drys sukker over og lad dem st\u00e5 natten over for at tr\u00e6kke saften ud.<\/p>\n<p>Den f\u00f8lgende morgen koges hindb\u00e6rrene langsomt i en s\u00e6rskilt gryde.<\/p>\n<p>Opvarm forsigtigt rabarberblandingen, indtil al sukkeret er opl\u00f8st, og derefter tilf\u00f8jes de kogte hindb\u00e6r.<\/p>\n<p>Bring det hele til et hurtig opkog og kog det i ca. 15 minutter.<\/p>\n<p>For at teste teksturen, kan du tage en tsk. marmelade op p\u00e5 en underkop for at se, om den s\u00e6tter sig.<\/p>\n<p>Hvis den stadig er l\u00f8bende, n\u00e5r den er kold, s\u00e5 kog det yderligere 5 minutter,<br \/>\neller indtil du er tilfreds med konsistensen.<\/p>\n<p>Derefter tages marmeladen af varmen og puttes i steriliserede glas.<\/p>\n<p>Luk med bagepapir og et t\u00e6tsluttende l\u00e5g, og opbevar den derefter et k\u00f8ligt, m\u00f8rkt sted.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser &nbsp; 500 g rabarber 300 g hindb\u00e6r 800 g sukker 1 vaniljestang 1 citron, saft, skal 2 g ingef\u00e6r &nbsp; S\u00e5dan g\u00f8r du: &nbsp; Sk\u00e6r rabarberne og smid dem i en gryde. Drys sukker over og lad dem st\u00e5 natten over for at tr\u00e6kke saften ud. Den f\u00f8lgende morgen koges hindb\u00e6rrene langsomt i en&#8230;<\/p>\n","protected":false},"author":2,"featured_media":1038,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[18],"tags":[],"class_list":["post-1037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saft-marmelade"],"_links":{"self":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts\/1037","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/comments?post=1037"}],"version-history":[{"count":1,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts\/1037\/revisions"}],"predecessor-version":[{"id":1039,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts\/1037\/revisions\/1039"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/media\/1038"}],"wp:attachment":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/media?parent=1037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/categories?post=1037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/tags?post=1037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}