{"id":14092,"date":"2014-06-10T20:32:02","date_gmt":"2014-06-11T03:32:02","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=14092"},"modified":"2017-08-06T20:09:00","modified_gmt":"2017-08-07T03:09:00","slug":"rhubarb-conserve-with-ginger-and-lemon","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=14092","title":{"rendered":"Rhubarb Conserve with Ginger and Lemon"},"content":{"rendered":"<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/08\/rubarb.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-14093\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/08\/rubarb.jpg\" alt=\"rubarb\" width=\"306\" height=\"278\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/08\/rubarb.jpg 440w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/08\/rubarb-300x272.jpg 300w\" sizes=\"auto, (max-width: 306px) 100vw, 306px\" \/><\/a>1 lb. rhubarb, diced (about 4 C. 1\/2-inch slices)<\/p>\n<p>2 to 3 medium lemons<\/p>\n<p>3 C. granulated sugar<\/p>\n<p>1\/4 C. crystallized ginger, chopped<\/p>\n<p>1\/3 C. slivered almonds, toasted and coarsely chopped (see note)<\/p>\n<p>&nbsp;<\/p>\n<p>Place rhubarb slices in a wide, heavy 5- or 6-quart saucepan. Zest the lemons to make 3 T.; add to the pot. Squeeze 2 lemons to make 6 T. juice; add to the pot. Mix in the sugar and ginger. Let the pot stand for 3 hours or until sugar is dissolved. Wash 3 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. Stir rhubarb mixture thoroughly, then place pot over medium-high heat and bring the mixture to a boil, stirring often. Cook 10 to 15 minutes, stirring often, until a thermometer reads 220 degrees or the mixture passes the cold saucer test (see note). Remove from heat and stir in the nuts. Drain the jars. Ladle hot jam into 1 hot jar at a time, leaving 1\/4-inch head space. Wipe the jar rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Cool until the lids pop, a few hours, then refrigerate for up to 2 months, or freeze for 1 year. For longer storage, process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Note: To test for doneness use the cold saucer test. To do a test, remove pan from heat and place a spoonful of hot jam on a chilled plate. Place in freezer for 1 minute; draw finger through jam on saucer. If jam does not flow back and fill in path, it is thick enough.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 lb. rhubarb, diced (about 4 C. 1\/2-inch slices) 2 to 3 medium lemons 3 C. granulated sugar 1\/4 C. crystallized ginger, chopped 1\/3 C. slivered almonds, toasted and coarsely chopped (see note) &nbsp; Place rhubarb slices in a wide, heavy 5- or 6-quart saucepan. Zest the lemons to make 3 T.; add to the pot. Squeeze 2 lemons to make 6 T. juice; add to the pot. Mix in the sugar and ginger. Let the pot stand for 3&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=14092\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[101,126],"class_list":["post-14092","post","type-post","status-publish","format-standard","hentry","category-condiments-extras","tag-canning","tag-jams"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/14092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14092"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/14092\/revisions"}],"predecessor-version":[{"id":22827,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/14092\/revisions\/22827"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}