2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
The bone is a welcome prey for almost every person going on a forest walk. And as soon as they do not call this juicy berry - and northern pomegranate, and stone raspberries, and stone, and bonfire. Its amazing taste with a slight sourness instantly charges you with great mood! To feast on your favorite berry longer, they dry it, freeze it, pickle it, or make great workpieces out of it
How to collect?
The drupe begins to ripen in July, and the ripening season lasts until September. It is necessary to collect these wonderful berries by hand, trying to pick them off together with the stalks and immediately placing them in small containers. By the way, containers must be solid.
It is best to start collecting bone marrow in the morning, as soon as the dew dries. And, of course, this should only be done in good weather!
Freeze the bone
Freezing is one of the most common ways of storing bone marrow. The berries are thoroughly washed (however, not all hostesses do this), after which, after drying them on a clean canvas, they are transferred to a baking sheet or onto a cardboard pallet and sent to the freezer. And then the frozen berries are distributed in sachets and tied or sealed.
Drying the bone
The bony bones should be dried either under a canopy in the fresh air (the berries are laid out in one layer), or in the oven, the temperature in which does not exceed forty-five to fifty-five degrees. During drying, the berries must be gently mixed.
Natural berry with sugar
A kilogram of thoroughly washed drupes are first sprinkled on a clean dry cloth to get rid of excess moisture, and then combined with sugar in the amount of 0.5 kg. Further, after spreading the berries in jars, they are pasteurized: for half-liter jars, twenty minutes will be enough, and for liter jars, it usually takes half an hour.
Jam
Poured bone (1 kg) into a bowl, then pour it with boiling syrup (for its preparation, take two glasses of water and 1, 2 kg of sugar) and let it stand for about five hours. After this time, the syrup must be drained, and the berries must be brought to a boil and boiled until thick. After that, the bruise is again poured with the previously drained syrup and, placing the jam on a very low heat, bring it to readiness. And before you finish cooking, add a little citric acid. The finished product is distributed in jars and thoroughly sealed. By the way, it is allowed to close the stone jam with plastic caps.
Marinate the bone
First, the marinade is boiled from a tablespoon of water, two hundred grams of sugar and a tablespoon of vinegar. The vinegar is added last. Then the bruise is blanched in a boiling mass for about three minutes, after which the pickled berries are laid out in jars and, filled with marinade, are well sealed.
Cooking berry syrup
Juice is squeezed out of the bones, into which sugar is subsequently added (in a ratio of 1: 1) and the mass is brought to a boil, after which it is immediately cooled. The bottles into which the syrup has been poured are well sealed with corks and transferred to a fairly cool place.
Jam
From the bones, a great jam is also obtained. To prepare it, you first need to crush a kilogram of berries with a wooden pestle, and then rub them thoroughly through a sieve. Then the mass is put to cook on a low heat - during the cooking process, its volume should decrease from one kilogram to four hundred grams. When this happens, it is necessary to add 600 g of sugar to the jam (it should be added in small portions) and bring the product to full readiness. The finished delicacy is transferred to sterilized jars, and then the jars are closed and stored in a cool room.
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