{"id":632,"date":"2011-04-16T11:35:59","date_gmt":"2011-04-16T11:35:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=632"},"modified":"2011-04-16T11:36:40","modified_gmt":"2011-04-16T11:36:40","slug":"weihnachtsmarmelade","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/weihnachtsmarmelade\/","title":{"rendered":"Weihnachtsmarmelade"},"content":{"rendered":"<p><b><i>Zutaten:<\/i><\/b><br \/>\n1 Kilo Entsteinte, halbierte Pflaumen<br \/>\n300 Gramm Zucker<br \/>\n200 Gramm Zartbitter-Blockschokolade grob gehackt<br \/>\n1\/2 TL Zimtpulver<br \/>\n1\/2 TL Lebkuchengew\u00fcrz<\/p>\n<p><b>Zubereitung: <\/b><br \/>\nPflaumen und Zucker in eine Sch\u00fcssel geben, \u00fcber Nacht Saft ziehen lassen. Am n\u00e4chsten Tag in einen Topf geben und leicht k\u00f6cheln lassen. Nach 1 1\/2 bis 2 Stunden  Blockschokolade, Zimt und Lebkuchengew\u00fcrz hinzugeben und gut unterr\u00fchren, so da\u00df die Schokolade zerl\u00e4uft und sich gut verteilt. Evtl. nochmals weiterhin bei schwacher Hitze k\u00f6cheln lassen. Warm in Gl\u00e4ser f\u00fcllen, gut verschlie\u00dfen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 1 Kilo Entsteinte, halbierte Pflaumen 300 Gramm Zucker 200 Gramm Zartbitter-Blockschokolade grob gehackt 1\/2 TL Zimtpulver 1\/2 TL Lebkuchengew\u00fcrz Zubereitung: Pflaumen und Zucker in eine Sch\u00fcssel geben, \u00fcber Nacht Saft ziehen lassen. Am n\u00e4chsten Tag in einen Topf geben und leicht k\u00f6cheln lassen. Nach 1 1\/2 bis 2 Stunden Blockschokolade, Zimt und Lebkuchengew\u00fcrz hinzugeben &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/weihnachtsmarmelade\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[185],"tags":[],"class_list":["post-632","post","type-post","status-publish","format-standard","hentry","category-marmeladen","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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April 2011","format":false,"excerpt":"Zutaten: 1\/2 TL Hirschhornsalz 1 EL Rum 40 Gramm Orangeat 30 Gramm Zitronat 200 Gramm Geriebene Mandeln 50 Gramm geriebene Haseln\u00fcsse 40 Gramm Mehl 1 Prise\/n Salz 1 TL Lebkuchengew\u00fcrz 4 Eiwei\u00df 190 Gramm Zucker 130 Gramm Marzipanrohmasse 20 runde Oblaten (9 cm Durchmesser) 150 Gramm ganze Mandeln; oder andere\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2021,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/15\/schwedische-zimtcreme-mit-blaubeeren\/","url_meta":{"origin":632,"position":1},"title":"Schwedische Zimtcreme mit Blaubeeren","author":"Steffen","date":"15. Juni 2011","format":false,"excerpt":"Zutaten 100 ml Milch 100 ml Schlagsahne 2 Zimtstangen 3 Eigelb 2 TL Speisest\u00e4rke 70 Gramm Rohrzucker 250 Gramm Blaubeeren 4 EL Rohrzucker 1 Bund Minze Blaubeeren zur Dekoration Zubereitung Milch und Sahne mit dem Zimt aufkochen. Stehen lassen, damit sich das Aroma entfalten kann. Zimtstangen aus der Milchsahne nehmen.\u2026","rel":"","context":"In &quot;Desert&quot;","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":215,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/bohmische-buchteln\/","url_meta":{"origin":632,"position":2},"title":"B\u00f6hmische Buchteln","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"B\u00f6hmische Buchteln 30 g Hefe250 ml Milch1 El Zucker2 El Mehl500 g Mehl90 g Zucker100 g Butter2 Eier1 Prise Salz1 Packung Vanillezucker0,5 Zitrone100 g Butter (zerlassene, f\u00fcr die Form und zum Bestreichen)F\u00fcr die F\u00fcllung: (Quarkf\u00fcllung)125 g Quark (Magerstufe)0,5 Packung. Vanillezucker20 g Zucker1 Eigelb2 EL Rum25 g Rosinenetwas geriebene ZitronenschaleF\u00fcr die\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":728,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/nusskuchen\/","url_meta":{"origin":632,"position":3},"title":"Nusskuchen","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: 400 g Butter oder Margarine 200 g Zucker 6 Eier 150 g Blockschokolade oder normale Vollmilchschokolade 300 g Mehl 200 g gemahlene Haseln\u00fcsse (es funktioniert auch mit anderen Nu\u00dfarten oder Mandeln) 1 Packung Backpulver 1 Packung Vanillinzucker 2 Tropfen Bittermandel\u00f6l 1 Schuss Weinbrand Dekorationsmaterial Zubereitung: Zuerst die Eier schaumig\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3266,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/26\/eistorte\/","url_meta":{"origin":632,"position":4},"title":"Eistorte","author":"Steffen","date":"26. Dezember 2011","format":false,"excerpt":"Zutaten Boden 4 Eiwei\u00df 100 g Haseln\u00fcsse, gemahlen 100 g Waln\u00fcsse, gemahlen 200 g Zucker F\u00fcllung 3\/4 l Sahne 5 EL Zucker 3 EL Rum 200 g Blockschokolade, bitter Zubereitung Eiwei\u00df sehr steif schlagen. Zucker und gemahlene N\u00fcsse unterheben. Aus diesem Teig 2 B\u00f6den backen (28ger Form). Backzeit: 15 min.\u2026","rel":"","context":"In &quot;Desert&quot;","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":339,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/12\/14\/rosinenstollen\/","url_meta":{"origin":632,"position":5},"title":"Rosinenstollen","author":"Steffen","date":"14. Dezember 2023","format":false,"excerpt":"KI Aufgabe f\u00fcr einen humoristischen Text (Bard musste wieder ran) Warum Rosinenstollen besser ist als Lebkuchen Lebkuchen und Rosinenstollen \u2013 zwei deutsche Klassiker, die in der Weihnachtszeit nicht fehlen d\u00fcrfen. Doch welcher der beiden ist nun der bessere? Die Antwort ist eindeutig: Rosinenstollen! 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