{"id":90,"date":"2007-08-28T14:22:58","date_gmt":"2007-08-28T19:22:58","guid":{"rendered":"http:\/\/migranitodesal.com\/?p=90"},"modified":"2024-02-12T17:02:28","modified_gmt":"2024-02-12T16:02:28","slug":"mermelada-de-ciruelas","status":"publish","type":"post","link":"https:\/\/migranitodesal.com\/?p=90","title":{"rendered":"Mermelada de ciruelas"},"content":{"rendered":"\n<p>Como veo que ahora es el muy facil coseguir ciruelas, aqui os dejo la mermelada que he hecho por si a alguien le apetece hacerla.<\/p>\n\n\n\n<p>INGREDIENTES<\/p>\n\n\n\n<p>Para 1 kilo de ciruelas<\/p>\n\n\n\n<p>600 gramos de azucar.<\/p>\n\n\n\n<p>Un palito grande de canela<\/p>\n\n\n\n<p>La piel de 1 limon grandecito.<\/p>\n\n\n\n<p>ELABORACION:<\/p>\n\n\n\n<p>Quitar los huesos<\/p>\n\n\n\n<p>Pesar la fruta y ponerla a macerar una hora con el azucar la canela y la piel del limon<\/p>\n\n\n\n<p>Ir removiendo de vez en cuando.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/08\/mermelada-macerar.JPG\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"375\" src=\"https:\/\/migranitodesal.com\/wp-content\/uploads\/2007\/08\/mermelada-macerar.JPG\" alt=\"\" class=\"wp-image-93\"\/><\/a><\/figure>\n\n\n\n<p>Ponerla al fuego y llevarla a ebullicion unos 10 minutos y dejarla reposar tapada.<\/p>\n\n\n\n<p>Al cabo de otra hora mas o menos volver a hervirla, pero esta vez bastante mas tiempo hasta que tome un color dorado y volver a dejarla reposar otra hora o dos.<\/p>\n\n\n\n<p>Finalmente volver a calentar, quitarle la canela y el limon y terminar de hacerla.<\/p>\n\n\n\n<p>Notareis que est\u00e1 hecha porque cuando esta en su punto saltan burbujas bastante altas.<\/p>\n\n\n\n<p>Los tiempos son orientativos, yo nunca los miro.<\/p>\n\n\n\n<p>Envasar, tapar y cocer al ba\u00f1o Maria 20 minutos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Como veo que ahora es el muy facil coseguir ciruelas, aqui os dejo la mermelada que he hecho por si a alguien le apetece hacerla. INGREDIENTES Para 1 kilo de ciruelas 600 gramos de azucar. Un palito grande de canela La piel de 1 limon grandecito. ELABORACION: Quitar los huesos Pesar la fruta y ponerla a macerar una hora con el azucar la canela y la piel del limon Ir removiendo de vez en cuando. Ponerla al fuego y llevarla a ebullicion unos 10 minutos y dejarla reposar tapada. Al cabo de otra hora mas o menos volver a hervirla, pero esta vez bastante mas tiempo hasta que tome un color dorado y volver a dejarla reposar otra hora o dos. Finalmente volver a calentar, quitarle la canela y el limon y terminar de hacerla. Notareis que est\u00e1 hecha porque cuando esta en su punto saltan burbujas bastante altas. Los tiempos son orientativos, yo nunca los miro. Envasar, tapar y cocer al ba\u00f1o Maria 20 minutos.<\/p>\n","protected":false},"author":1,"featured_media":91,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mermelada de ciruelas - Mi granito de sal.<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/migranitodesal.com\/?p=90\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mermelada de ciruelas - Mi granito de sal.\" \/>\n<meta property=\"og:description\" content=\"Como veo que ahora es el muy facil coseguir ciruelas, aqui os dejo la mermelada que he hecho por si a alguien le apetece hacerla. INGREDIENTES Para 1 kilo de ciruelas 600 gramos de azucar. Un palito grande de canela La piel de 1 limon grandecito. ELABORACION: Quitar los huesos Pesar la fruta y ponerla a macerar una hora con el azucar la canela y la piel del limon Ir removiendo de vez en cuando. Ponerla al fuego y llevarla a ebullicion unos 10 minutos y dejarla reposar tapada. Al cabo de otra hora mas o menos volver a hervirla, pero esta vez bastante mas tiempo hasta que tome un color dorado y volver a dejarla reposar otra hora o dos. Finalmente volver a calentar, quitarle la canela y el limon y terminar de hacerla. Notareis que est\u00e1 hecha porque cuando esta en su punto saltan burbujas bastante altas. Los tiempos son orientativos, yo nunca los miro. 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