{"id":43924,"date":"2017-06-18T11:59:40","date_gmt":"2017-06-18T15:59:40","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43924"},"modified":"2017-06-18T11:59:40","modified_gmt":"2017-06-18T15:59:40","slug":"rhubarb-jamrhubarb-apple-jam%e3%83%ab%e3%83%90%e3%83%bc%e3%83%96%e3%82%b8%e3%83%a3%e3%83%a0%ef%bc%86%e3%82%8a%e3%82%93%e3%81%94%e3%83%ab%e3%83%90%e3%83%bc%e3%83%96%e3%82%b8%e3%83%a3%e3%83%a0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43924&lang=en","title":{"rendered":"Rhubarb Jam\/Rhubarb Apple Jam
\u30eb\u30d0\u30fc\u30d6\u30b8\u30e3\u30e0\uff06\u308a\u3093\u3054\u30eb\u30d0\u30fc\u30d6\u30b8\u30e3\u30e0"},"content":{"rendered":"

\"\"<\/p>\n

There are so many things you can do with rhubarb like Rustic Rhubarb Tart<\/a>, Rhubarb Cinnamon Rolls<\/a>, Rhubarb Cardamom Doughnuts<\/a>, and Cardamom Rhubarb Custard Bars<\/a>, but when you don’t know what to do, you can always make jam.<\/p>\n

\"\"<\/p>\n

My rhubarb jam is super simple and easy.<\/p>\n

This is how I make it…<\/p>\n

1. Chop rhubarb into small pieces.
\n2. Put rhubarb in a pan.
\n3. Add a small amount of sugar.
\n4. Cook over medium heat while stirring.
\n5. Taste and add sugar if needed.<\/p>\n

I usually end up with so much less sugar than called for many recipes.<\/p>\n

These are jars full of deliciousness!<\/p>\n

\"\"<\/p>\n

This is my rhubarb apple jam.<\/p>\n

Just added some apple to rhubarb and cooked together.<\/p>\n

I used a much smaller amount of apple (probably like 1 (apple):4 (rhubarb)), but that’s all I needed to really enjoy the both flavors in the final result.<\/p>\n

\"\"<\/p>\n

Rhubarb strawberry jam is the popular one, but I think I like this combination of rhubarb and apple better, probably because I’m not typically a big fan of cooked strawberries.<\/p>\n

\"\"<\/p>\n

Happy rhubarb season, everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"

There are so many things you can do with rhubarb like Rustic Rhubarb Tart, Rhubarb Cinnamon Rolls, Rhubarb Cardamom Doughnuts, and Cardamom Rhubarb Custard Bars, but when you don’t know what to do, you can always make jam. My rhubarb jam is super simple and easy. This is how I make it… 1. Chop rhubarb […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28,29],"tags":[],"class_list":["post-43924","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43924"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43924\/revisions"}],"predecessor-version":[{"id":43963,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43924\/revisions\/43963"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}