gelled bone broth jelly – recipepkjobpoint

Instructions

Prepare the Bones: If using raw bones, rinse them under cold water to remove any impurities. For roasted bones, preheat your oven to 200°C (400°F), place bones on a baking sheet, and roast for 30 minutes until golden brown. Roasting enhances flavor and color.
Combine Ingredients: Place the bones in your stockpot or slow cooker. Add the apple cider vinegar and enough filtered water to cover the bones by about 2 inches (5 cm). Let sit for 15-20 minutes; the acid helps draw minerals from the bones.
Add Vegetables and Seasonings: Add carrots, celery, onion, garlic, bay leaves, peppercorns, and any optional ingredients like ginger or turmeric.

Bring to a Boil: Place the pot over medium-high heat and bring to a gentle boil. This should take about 15-20 minutes.
Skim Impurities: As the broth begins to boil, a foam or scum will rise to the surface. Use a skimmer or spoon to remove this foam. This step is crucial for achieving a clear, clean-tasting broth.
Reduce Heat: Once the initial foam is removed, reduce the heat to low. The broth should be at a very gentle simmer—bubbles should barely break the surface.

Maintain Low Simmer: Allow the broth to simmer uncovered or partially covered for 12-24 hours. Chicken bones require less time (12-18 hours), while beef bones benefit from longer simmering (18-24 hours). Check periodically to ensure the water level remains above the bones; add hot water if needed.
Add Parsley and Salt: In the last 30 minutes of simmering, add fresh parsley and sea salt. Adjust seasoning to taste.
Test for Gelatin: To test if your broth will gel, place a small spoonful in a chilled dish and refrigerate for 10 minutes. If it sets to a jelly-like consistency, it’s ready.

Remove Solids: Using tongs, carefully remove large bones and vegetables from the pot. Discard or compost them.
Strain the Broth: Place a fine-mesh strainer lined with cheesecloth over a large bowl or pitcher. Carefully pour the broth through the strainer to remove any remaining particles.
Cool Slightly: Allow the strained broth to cool for 15-20 minutes before transferring to containers.

Transfer to Containers: Pour the broth into glass jars or containers, leaving about an inch of space at the top.
Refrigerate: Place the containers in the refrigerator and allow them to cool completely. The broth will transform into a firm, jelly-like consistency within 6-8 hours.
Check the Set: Once fully chilled, the gelled bone broth jelly should wobble when shaken and hold its shape when scooped. If it remains liquid, it may need to be re-simmered with additional gelatinous bones or unflavored gelatin.

Gelled bone broth jelly can be enjoyed in numerous ways:

Straight from the Jar: Scoop and eat as a nourishing snack.
Cubed in Soups: Add cubes to hot soups or stews for extra flavor and nutrition.
Spread on Toast: Mash with a fork and spread on sourdough or crackers.
Smoothies: Blend a scoop into your morning smoothie for a protein boost.
Sauté Base: Use as a cooking base for vegetables or grains.

Refrigerator: Store in sealed glass jars for up to 5-7 days.
Freezer: Pour into freezer-safe containers or ice cube trays and freeze for up to 6 months. Thaw in the refrigerator overnight before use.

Per 1 cup (240 ml) serving of gelled bone broth jelly (approximate values, varies by bone type and simmering time):