TOP 2 simple recipes for making bone marrow jam for the winter
In the pine forest, almost falling to the ground, grows a berry called "bone". In another way it is also called "northern pomegranate". In color and taste, it really resembles this southern fruit. Her berries are round, with large bones, and various sauces, jellies, marinades, and wine are prepared from sweet and sour juice. Most popular is bone jam, which delights in cold winter. Many people prefer to freeze the berry, since it does not lose its beneficial properties in this form.
Features of making bone marrow jam for the winter
To make jam or other berry blank, you will have to work hard with its collection. Unfortunately, the berries are not sold on the market, and the fruits ripen from July to September. In addition, it is necessary to know the place of its "habitat".
The appearance of the bones resembles a piece of jewelry. For preparations for the winter, the seeds are often removed from the berries. However, nutritionists do not recommend throwing them away, as they give the dish a sweet and sour taste, making it less high in calories.
If desired, the seeds are washed, dried, ground in a coffee grinder and used as a seasoning.
Berry selection rules
Drumsticks are harvested in the summer, until mid-autumn. The berries should be round, bright red, and taste like a pomegranate. The leaves are usually diamond-shaped, with a bright green color.
It is interesting! If the leaves are curled up, then the day will be hot, and if they are melted, then the day will be rainy..
So that the jam does not spoil for a long time, it is necessary to choose the right berries, which should be dense enough, juicy, not wrinkled. The torn bone is placed in a bucket or basket with a dense bottom. You need to cook a dish of berries on the day of harvest or leave the next day, filling it with sugar in advance.
How to prepare containers correctly?
Like any winter preparation, bone jam is stored in a glass container, which must be prepared in advance. To do this, the cylinders are washed under running water with laundry soap and soda. Put on a baking sheet and put in a cold electric oven, turn on at one hundred and twenty degrees, wait for the cylinders to heat up.
In fifteen minutes the cans will be hot and ready. According to the rules, the jam is poured into a container hot.
How to make drupe jam at home?
At home, a kilogram of berries is first separated from the stalk, washed, put in a colander so that excess water is glass.Dried on clean kitchen towels and poured with hot syrup, for the preparation of which it is necessary to mix and boil a kilogram of two hundred grams of sugar and two glasses of water.
Leave to cool completely (at least five hours). After a while, the syrup is drained, and the berries are put on a slow fire, brought to a boil, the mass has become thicker. Then again pour the syrup and again bring it to readiness over low heat.
Attention! The readiness of the jam is determined with a spoon.
If the syrup flows from it slowly, with a thick thread, then the dish is ready. The berries should be evenly distributed in the syrup, do not float up, be glassy, translucent.
Five minutes before readiness, add a little citric acid, pour it into a prepared hot container and roll up the lid.
Pitted recipe
Usually, this sweet preparation for the winter is prepared with seeds, since such a jam is more useful and has a piquant taste. Meanwhile, many people still prefer to remove seeds from berries, citing the fact that the dish, in the end, turns out to be more tender.
For a recipe with seeds, you need a kilogram of berries, 1.2 kilograms of granulated sugar and two glasses of water. Sugar is poured into water, stirred and put on fire. As soon as it dissolves and the syrup begins to boil, the berries with seeds are lowered. After five minutes, the syrup is removed from the heat, while removing the formed foam.
Leave on the work table for five to six hours so that the bone marrow is saturated with a sweet solution. After the allotted time, put the container with berries and syrup on the stove again for five minutes. Remove from heat and allow to cool. After five hours, he is again put on a slow fire for five minutes. The procedure is repeated two more times.
At the last stage, a container is prepared, poured with hot syrup with berries, rolled up, wrapped in a warm blanket and allowed to cool completely. Store in a cool place.
Pitted option
The berries are sorted out, separated from the tails, washed in a bowl of water and passed through a colander. Bones are removed with a special device. Fall asleep with sugar and leave overnight. One kilogram of bone bones will need one and a half kilograms of sugar.
During the night, the berries will give juice, so no water is added to the basin. Put on a slow fire, make sure that the sugar is dissolved. If foam forms, it is removed. As soon as the syrup becomes viscous, remove from heat and pour into sterile jars.
Expiration date and storage rules
Properly prepared jam is stored for three years in a cool place. If it turns sour in the first month, it means that some rules for storing or preparing the product have been violated.
If sugar is taken less than necessary, then the dish turns sour. Otherwise, it can become sugar-coated. If the berries were spoiled, then such a jam is stored for no more than a month. If the container is improperly processed, the finished product begins to mold.
