{"id":4650,"date":"2022-06-02T18:53:00","date_gmt":"2022-06-02T17:53:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4650"},"modified":"2021-08-02T18:54:18","modified_gmt":"2021-08-02T17:54:18","slug":"ribsgele","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2022\/06\/02\/ribsgele\/","title":{"rendered":"Ribsgele"},"content":{"rendered":"\n<a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/51352936011\/in\/dateposted-public\/\" title=\"Ribs gele\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/51352936011_0b8e796dec_m.jpg\" align=right width=\"240\" height=\"180\" alt=\"Ribs gele\"\/><\/a><script async src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><p>Hjemmelavet ribsgele er mest for sjov og s\u00e5 fordi vi har ribs I haven. Var det ikke tilf\u00e6ldet, ja s\u00e5 ville vi helt \u00e6rligt bare k\u00f8be det p\u00e5 glas.<\/p>\n\n<p>Men det er nu lidt sjovt n\u00e5r der laves r\u00f8dk\u00e5l at t\u00e6nke tilbage p\u00e5 sommeren og hvordan det kommer fra ens egen have.<\/p>\n\n<p>\/Dann<\/p>\n\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredienser<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Atamon<\/li><li>1000 g ribs<\/li><li>400 g vand<\/li><li>Sukker (m\u00e6ngden afh\u00e6nger af hvor meget saft der laves. Typisk ca. 500 gram.)<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Udstyr<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Glas til at gemme gelen I (vi bruger Weck glas). Skal kunne lukkes luft\u00e6t<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Vask ribsene I vand<\/li><li>Kom ribsene op I en gryde<\/li><li>Tils\u00e6t vandet I en gryde<\/li><li>Lad dem koge under l\u00e5b I 20 minutter<\/li><li>H\u00e6ld nu saften over I en anden gryde gennem en fin si, s\u00e5 det kun er v\u00e6sken der kommer over<\/li><li>Vej saften. For hvert 100 gram saft skal der bruges 75 gram sukker<\/li><li>Tils\u00e6t sukkeret og r\u00f8r godt rundt<\/li><li>Kog v\u00e6sken og f\u00e5 den til at simre ved mellem (5\/9) varme i 40 minutter<\/li><li>Skold glassene og l\u00e5gene gelen skal gemmes I med kogende vand (lad dem eventuelt v\u00e6re nedsynket I kogende vand et stykke tid<\/li><li>Rens glassene med lidt atamon. Det er super vigtigt de er sterile<\/li><li>Kom nu saften fra gryden over I glassene<\/li><li>Kom hurgitgt l\u00e5 p\u00e5 og f\u00e5 det forseglet<\/li><li>K\u00f8l geleen ned (gerne I k\u00f8leskabet)<\/li><li>Hvis det er glas der laver undertryk, s\u00e5 kan de dagen efter gemmes p\u00e5 et m\u00f8rkt og k\u00f8lligt sted (beh\u00f8ver ikke v\u00e6re k\u00f8leskabet. De holder sig I ca. 6 m\u00e5neder<\/li><li>Ribsgelen er nu klar til at blive gemt<\/li><li>Velbekomme!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Hjemmelavet ribsgele er mest for sjov og s\u00e5 fordi vi har ribs I haven. Var det ikke tilf\u00e6ldet, ja s\u00e5 ville vi helt \u00e6rligt bare k\u00f8be det p\u00e5 glas. Men det er nu lidt sjovt n\u00e5r der laves r\u00f8dk\u00e5l at t\u00e6nke tilbage p\u00e5 sommeren og hvordan det kommer fra ens egen have. \/Dann Ingredienser Atamon &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2022\/06\/02\/ribsgele\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Ribsgele<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-4650","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/sij8s-ribsgele","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=4650"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4650\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}