Bone jam for the winter: TOP 2 homemade recipes

In a pine forest, almost crouching to the ground, grows a berry called "bone". In another way, it is also called the "northern pomegranate." In color and taste, it really resembles this southern fruit. Her berries are rounded, with large seeds, and various sauces, jellies, marinades, and wine are prepared from sweet and sour juice. The most popular is bone marrow jam, which pleases in the cold winter. Many people prefer to freeze the berry, as it does not lose its beneficial properties even in this form.

Features of making bone marrow jam for the winter

To make jam or other berry preparation, you will have to work hard to collect it. 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, often, bones are removed from the berries. However, nutritionists do not recommend throwing them away, as they add a sweet and sour taste to the dish, making it less caloric.

If desired, the seeds are washed, dried, ground in a coffee grinder and used as a seasoning.

Rules for choosing berries

Bone is harvested in the summer, until mid-autumn. The berries should be round, bright red in color and taste like pomegranate. The leaves are usually diamond-shaped, with a bright green coloration.

This is interesting! If the leaves curl up, then the day will be hot, and if they are melted, then the day will be rainy.

To prevent the jam from spoiling for a long time, you need to choose the right berries, which should be quite dense, juicy, not rumpled. The plucked bone is placed in a bucket or basket with a dense bottom. You need to prepare a dish of berries on the day of harvest or leave the next day, pre-filled with sugar.

How to properly prepare the container?

Like any winter preparation, bone marrow 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 one hundred and twenty degrees, wait for the cylinders to heat up.

In fifteen minutes, the cans will glow and be ready. According to the rules, jam is poured into a hot container.

How to make bone marrow jam at home?

At home, a kilogram of berries is first separated from the stem, washed, put in a colander to drain excess water. 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 syrup and again on low heat bring to readiness.

Attention! The readiness of jam is determined with a spoon.

If the syrup flows slowly from it, in a thick thread, then the dish is ready. The berries should be evenly distributed in the syrup, not float up, be glassy, translucent.

Five minutes before cooking, add a little citric acid, pour into the prepared hot container and roll up the lid.

Recipe with bones

Usually, this sweet preparation for the winter is prepared with seeds, since such jam is he althier and has a spicy taste. Meanwhile, many still prefer to remove the stones from the berries, citing the fact that the dish, in the end, turns out to be more tender.

For a recipe with seeds, you will 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, lower the berries with seeds. After five minutes, the syrup is removed from the heat, while removing the resulting foam.

Leave on the desktop for five to six hours to saturate the bone with a sweet solution. After the set time, again put the container with berries and syrup on the stove for five minutes. Remove from fire and let cool.After five hours, it is again put on a slow fire for five minutes. The procedure is repeated two more times.

At the last stage, the 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.

Seedless option

The berries are sorted, separated from the tails, washed in a bowl of water and passed through a colander. Remove the bones with a special device. Cover with sugar and leave overnight. For a kilogram of bone berries, you will need one and a half kilograms of sugar.

The berries will give juice overnight, so do not add water to the basin. Put on a slow fire, make sure that the sugar dissolves. If foam forms, skim it off. 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, then some rules for storing or preparing the product were violated.

If less sugar is taken than necessary, then the dish turns sour. Otherwise, it may dry out. If the berries were spoiled, then such jam is stored for no more than a month. If the container is not properly processed, the finished product begins to mold.