Spring has come - it's time to make jam from pine cones. Harvesting young pine cones should be carried out in environmentally friendly places.
I have a favorite place, it is located on the outskirts of the forest, surrounded by ravines where small pine trees grow. Getting there is not easy, but once you try the jam, you realize that it was worth it. 🙂 Green cones are collected in the spring, in mid-May. Cones up to 3-4 centimeters long are suitable for jam. From my own experience, I will say that the most delicious and tender cones are 1.5-2 centimeters in size. It was these young cones that I used to prepare this delicacy for the winter. I give you my proven recipe. To clearly illustrate the process, the step-by-step description is accompanied by photos. I assure you that the result will exceed all your expectations.
So, we need:
- pine cones 400 grams;
- granulated sugar 400 grams;
- water 400 grams.
How to make pine cone jam
Place the collected green cones into a convenient container. Be sure to remove needles and debris.
I’ll say right away that all the containers in which the collected cones have been will not be easy to wash, they will be covered in resin. Therefore, you need to choose a pan for jam that you don’t mind. When collecting pine cones, there are often pieces of twigs left at the end of the cones; these need to be removed by cutting them off with a knife. All pine cones damaged by pests are immediately removed from the general heap.
Pour water over the prepared jam base and leave for a couple of hours. During this time, the cones will become more juicy, and pests, if there are any inside the cones, will emerge. Only one ant surfaced, but I wouldn’t want to eat it. 🙂
Mix sugar and water in a deep saucepan. Boil. Pour the cones into the resulting syrup.
Bring the jam to a boil, collect the foam. Turn the heat down to low, cook the pine cones in sugar syrup 2 hours. Don’t forget to stir the pine cone jam periodically and collect the foam as it forms.
During this time, the cones will decrease in volume and change color to a beautiful amber. My family says that at this stage the buds look like mulberries. 🙂 There is some truth in this, but still, if you look closely, you can see that these are just small bumps.
At the end of cooking, place the cones on a sieve to allow the liquid to drain into the pan. Bring the syrup to a boil. It has a beautiful reddish tint.
Pour syrup into prepared jars.
Next, put the cones into the syrup. There can be a few cones, just for decoration, or as many as you think is necessary. You can immediately distribute the syrup into jars along with the pine cones if you decide to use everything. You can make candied fruits from the remaining cones by drying them in the oven.
All you have to do is screw the lids on the jars and turn them over. I have jars from baby food, which have a small volume and are perfect for this jam. Unusual jam should be wrapped and left until completely cooled. Store jars in a cool, dark place or basement.
In winter, serve pine cone jam with tea. It has an interesting pine aroma, resinous structure, and a magical taste. This jam is useful in winter and for colds, but it should be used as medicine, in small quantities. Cook with love for yourself and your family. Delicious preparations for the winter!
Pine cone jam is a delicacy that smells like a pine forest and brings back pleasant memories of fresh air. Pine is one of the most common coniferous trees in our country. It is also one of the valuable ones, because its resin, buds, pine needles, and of course, cones can be used as medicine. Healing oils are used both in official and folk medicine, pine needles are used in perfumery. But pine cones, which are in a sticky and hard state, are quite suitable for preparing a life-giving delicacy that collects the power of the earth and inexhaustible warmth.
If you correctly collect and then prepare pine fruits, you will get “gum” healing honey. In the winter cold you will have useful and very useful things at your fingertips. delicious medicine from overwork, colds, sore throats, lack of sleep and fatigue. Eat one spoonful of pine delicacy and you will help your body fight a weakened immune system.
Not all pine cones are suitable for making jam. They should be of a suitable size (1-4 centimeters) and easy to cut with a knife. Residents of Russia need to do this at the end of June, and residents of Ukraine - from mid-May. Pay attention only to green fruits - they have not yet become wooden and have not blossomed, which means they are ideal for you. One kilogram of “pine harvest” will be enough for you. Be sure to pay attention to appearance the pine itself - if it is affected by insects, then it is not worth collecting fruits from it.
Pine cone jam recipe
First of all, prepare the collected cones: sort them out, pour them into a saucepan and fill them with water. Cover all this with a lid, boil for half an hour on the stove, and then transfer to a dark room for half a day. Separate the cones and liquid, add granulated sugar to the green broth, and place on low heat until the mixture cooks until it begins to spread. As a result, you should get a dark, crimson mass. At the end, throw a couple of cones into it, boil for five minutes, and pack into prepared containers. For cooking you will need cones with sugar in a ratio of 1 to 1 and ten glasses of liquid.
How do you like this recipe?
Pine cone jam
Sort the collected cones, rinse, fill with water, and immediately add granulated sugar. Place on the stove, set the heat to low, and let the sugar crystals dissolve completely. You will get a reddish, transparent pine medic.Green pine cone jam.
Wash the young fruits, cut them into pieces after sorting them, roll them in sugar, and place them in containers in several layers. Sprinkle with sugar again. The topmost layer also needs to be covered with sugar, and then the container should be placed in the sun. Cover the jars light natural a napkin or several layers of gauze. As your sweet mixture forms, cover it with a tight lid and place it in a dark room.
If you are planning a holiday, prepare. It is very tasty and effective.
Pine cone jam
This type winter preparation is prepared in several stages. First the syrup is prepared. In this case, it does not need to be boiled, but only brought to a temperature of 85 degrees. After this, leave the mixture to cool. Carry out the procedure a couple more times until a dark brown color is obtained. The ratio of cones, sugar and water is 1:1:1.5.Pine cone jam: recipes
Option #1.Sort through the cones, remove pine needles and debris, rinse it all, pour it into an enamel basin, fill it with low-temperature water, which should cover them by about a centimeter. Boil the mixture, add granulated sugar (per liter of liquid - 1 kilogram). Boil again, reduce heat, simmer over low heat for about an hour and a half, remove the foam. During this time, the pine fruits will be well saturated with syrup and turn red.
Option number 2.
Sort out the cones, remove the needles and debris, wash with clean water, transfer to an enamel bowl, fill with cool water, boil the fruits for 20 minutes, cover with a lid, let steep for 24 hours at room temperature. As a result, you will get a green infusion that should be drained. Throw away the pine cones. After this, cook the syrup with granulated sugar in a one to one ratio. This must be done for at least 1.5 hours. The finished delicacy will have an unusually delicate taste and raspberry color. There is no need to close this jam; it can be stored at room temperature.
Healing syrup.
Sort the fruits, rinse, cut each of them into pieces, roll in sugar so that they give juice as quickly as possible. Place the cones in layers in jars, sprinkle with sugar. Upper layer fill it up completely. Cover the jar with gauze and place in a dark, warm place, shaking occasionally so that the sugar crystals are completely dissolved. Pine cones prepared in this way can be consumed if you are sick. respiratory organs. Dissolve a teaspoon in half a glass and drink before breakfast and bedtime.
Try this option too
Pine cone jam: contraindications
Treatment with pine fruits, like any other medicine, has a number of contraindications. For example, people suffering from kidney disease or hepatitis should avoid it to avoid worsening the problem. Elderly people and pregnant women should take it with caution. If you overdo it with jam, it can cause headache or inflammation of the stomach.Pine cone jam: benefits
Experts advise using it for any form of sore throat, asthma, flu, bronchitis. In addition, it greatly helps people who suffer chronic diseases respiratory system, low hemoglobin, chronic fatigue, diseases of the gastrointestinal system. Many housewives cook it to maintain and restore immunity in general. For prevention, eat a teaspoon of pine medicine. If you have signs of a cold, double the dose.
What do you think?
Option for jam for polyarthritis.
Take a fireproof container, combine a kilogram of sugar and the same amount of cones in it, add a couple of liters of water, bring to a boil, leave for a while, let cool. Place all this in a glass container and store it in the cellar or refrigerator. Add just 1 teaspoon of this sweet medicine to your tea and drink it for several days until the pain completely disappears.
If you are a fan of traditional preparations, cook.
Variant of cough jam.
Boil 1 kilogram of fruit in 3 liters of water. Set the heat to low and simmer for three hours. After the specified time, let the broth brew for 12 hours. After this, remove the lumps. Make jam from the resulting pink jelly. Combine the jelly with sugar in equal proportions, place on the stove, set the heat to minimum and cook until fully cooked, stirring regularly. With a sore throat, mild form tuberculosis and severe cough, take one teaspoon.
It turns out very tasty too.
If you are bothered by a strong, lingering cough.
Select about a hundred green cones, boil them over low heat with two liters of water. The whole process will take you about an hour. Strain the mixture, add a kilogram of granulated sugar, boil for two hours with regular stirring to prevent lumps from forming, let the mixture cool slightly, place in glass jars, and cover with nylon lids.
Jam made from cut cones.
Wash young pine fruits thoroughly in plenty of running water. Pour steam or boiling water over several jars. Cut the cones into several parts, place them in a jar, add sugar. It all needs to be laid out in layers. The last layer should be sugar. Cover the container with several layers of gauze and place in the sun. Shake the jar several times within an hour. As soon as the granulated sugar is completely dissolved, the workpiece can be considered ready.
What do you think?
You can also make jam from fir cones. It also has a pleasant resinous taste and delicate aroma. It can be used as an alternative medicine for all colds. An excellent combination of this jam with green tea. Spruce fruits should be collected in the first days of July.
To prepare forest medicine, you need only “female” fruits. They form small cones that develop at the top of the crown and at the tips of the branches. After pollination they grow and become drooping. “Male” fruits form small earrings, which consist of a large number of stamens with longitudinally opening anthers, elongated in length. The jam itself is prepared as follows.
Take a kilogram of sugar and cones. Sort the fruits, rinse them from pine needles and twigs, cover them with cool water, and let them stand for a day. Pour sugar into a cooking vessel, pour in water, and boil until the sugar crystals dissolve. Place the soaked cones into the hot syrup. Boil them while stirring. As soon as they completely bloom, the workpiece can be considered ready. Pour it into jars and put it in the refrigerator for storage. Just one spoon will help you cope with fatigue and colds.
As you can see, properties of pine cone jam allow both to cope with the onset of the disease and to aggravate it. Of course, this can happen if the recommendations we have given are neglected. If you do everything correctly, you will prepare it every year. Children simply adore him. Of course, they will never give up sweets. Therefore, if your child is sick and he categorically refuses to take medications, offer him cone jam. He definitely won't be able to refuse it.
Every home probably has a couple of recipes for jam made from roses, raspberries, and sea buckthorn. Does anyone make jam from pine cones? Most likely, it is brewed by those who live in places where pine cones can be collected. And if ordinary jams that we prepare in winter can be found on the shelves of grocery stores without bothering ourselves with preparations, then pine cone jam is real homemade jam. We'll talk about pine cones in this article.
Collecting cones
Many, having visited the climatic resorts of Pitsunda, will learn about healing properties ah pine forests, saturated with phytoncides. Medicinal properties pine - in its needles, buds, young shoots and cones. The ripening time depends on where the trees grow. If in more southern latitudes pine cones can be collected by the end of May, then in middle lane The collection time is shifted by more than a month, that is, on the 20th of June. They collect those cones that have reached a length of four centimeters and can be easily cut with a knife, and not those that hang on pine trees - hard and open. The cones should be resinous-sticky with convex scales.
When collecting, you need to pay attention to the type of cone. It should be green, with smooth, clean sides and not affected by insects. Collecting cones should be done at least a kilometer away from highways. The cones contain a resinous liquid - resin. And if a pine tree grows next to a highway, dust and exhaust gases are deposited in this resinous liquid. What would be the benefit of pine cone jam in this case? Harm, of course! Moreover, irreparable for internal organs and general health.
Preparing buds for processing
The collected cones must be sorted out, checking for the integrity of the cover. Cones affected by pests should be discarded and discarded. The next stage is to thoroughly wash the cones and remove any stuck pine needles and dust from them. The process is troublesome; during processing, the cones release a sticky resin that cannot be washed off either from your hands or from the container in which the jam will be cooked. Therefore, you need to work in rubber gloves so as not to harm your hands.
How to make jam from pine cones
The benefits of jam are due to the tree from whose fruits it is made. The jam will collect all the solar energy that the tree draws from its crown, stretching its branches into the sky. With proper collection and the correct preparation technology, jam will certainly be useful for overwork and sleep disorders. And this is what phytoncides will do.
Each housewife makes jam according to her own recipe. That's why famous recipes They differ in cooking time, infusion time and amount of sugar and water. Pine cones remain an invariable ingredient. Let's look at one of the simple recipes.
- Pour washed pine cones clean water so that they are completely covered with liquid.
- Place the container with the cones on the fire, boil for an hour and leave to infuse overnight.
- The infused broth should be poured into another container and the same amount of sugar should be added according to the volume of liquid.
- Cook the resulting mixture over low heat for one and a half to two hours, until the syrup becomes dark in color.
- Next, you need to put pine cones in the syrup and cook for twenty minutes.
- Then put 8-10 pieces into half-liter jars, fill with syrup and seal.
A couple more healthy recipes
Another recipe for pine cone jam. We’ll talk about the benefits and harms of consuming this delicacy separately below. Some housewives introduce additional ingredients in their recipes, such as lemon juice or lemon zest. Naturally, the properties of the finished product will be different.
The recipe is as follows:
- Cut the prepared cones into pieces and place in a separate container.
- Prepare syrup from 2 glasses of water and one and a half kilograms of sugar. Simmer the syrup over the fire until thick.
- Pour the chopped pine cones into the syrup and bring to a boil.
- Turn off the heat, cover the pan with a lid, leaving the cones to steep for four hours.
- Repeat the procedure of bringing to a boil and settling three times.
- In the third approach, let the jam boil and continue to cook it over low heat for an hour.
- Pour the jam into clean jars and screw on the lids.
Mixed jam
In the usual recipe for pine cone jam, lemon, cranberries and lingonberries are added at the beginning of cooking.
Healing jam
Jam from cones of various coniferous trees, including cones, is made in the Caucasus. Vacationers in these parts always take home a couple of jars of sweet medicine. This tasty medicine is used for colds, sore throat, stomatitis, stomach and pulmonary diseases. This kind of medicine is pleasant to use.
Even children love it with tea, and, like any jam, it does no harm. The benefit of pine cone jam (the photo demonstrates its appetizing nature, among other things) lies in its healing properties based on the presence of phytoncides contained in coniferous trees. This jam has anti-inflammatory and disinfectant effects, and thereby contributes to the destruction in the human body harmful bacteria and mushrooms.
Application of jam
How to take pine cone jam to your advantage? There will be no harm if it is consumed when necessary. Is jam suitable and how? medicine, and for prophylaxis, to prevent colds in winter. A person who has a cold feels not only an expectorant effect after taking pine cone jam, but also a diaphoretic effect.
Jam as a medicine is usually taken up to three times a day. For adults, the dose is 1 tablespoon, for children - 1 teaspoon. Children like the taste of pine cones in jam; they eat this natural pine candy with pleasure. But it is necessary to ensure that the child does not have allergic reaction, so you need to give him a little jam syrup to test it. If there is no reaction to pine cones, you can gradually increase the dose, but remember that this is still medicine, not candy.
If the jam is taken as a preventive measure, 1 tablespoon and 1 teaspoon per day is sufficient for an adult and a child, respectively.
About the calorie content of jam
Some people are interested in the calorie content of pine cone jam. Should you expect benefit or harm from eating jam? The calorie content of jam is 220 kcal per 100 grams of product eaten. There are no proteins or fats in the jam, but it is rich in carbohydrates. Basically, those who are inclined to speed dial weight, it is not recommended to eat this sweetness.
Chemical composition of buds
Before using any medications or folk remedies, having therapeutic effect, it is necessary to ask a logical question, in in this case: “What does pine cone jam help with? And is it beneficial or harmful?” If you pay attention to what the cone consists of, that is, to its chemical composition, then you can find out what it contains necessary for a person vitamins and minerals.
These are the vitamins found in pine cones:
- B vitamins - play an important role in cellular metabolism, strengthen hair and nails.
- Vitamin E - has an angioprotective effect, affects the tone and permeability of blood vessels, stimulates the formation of new capillaries, and prevents skin aging.
- Vitamin K - helps improve the functioning of the gastrointestinal tract and accelerate wound healing.
- Vitamin P - flavonoids (rutin, hesperidin, quercetin) in combination with ascorbic acid, which is also present in pine cones, has the ability to reduce the fragility of capillary vessels and normalize the rhythm of the heart muscle.
Cones contain essential oils which strengthen the immune system. As well as such elements of the periodic table as chromium, copper and iron salts. Pine cone jam contains a large number of linoleic acid, lipids and bioflavonoids.
The benefits of jam
There is no such medicine in nature, but there is no medicine that would not harm the human body at all. Therefore, it is worth understanding what contraindications pine cone jam has, and whether its use will be beneficial or harmful. The value of jam lies in what it represents antiviral agent and in winter, it replenishes the body’s reserves of vitamin C. Therefore, it is used for colds and flu, adding to tea. Young pine cones are a strong antioxidant.
The pine delicacy also has a magical effect on diseases of the stomach, enhancing its secretion, and also eliminates bile stagnation. Eating jam relieves inflammation of the gums and gives the oral cavity a deodorizing effect. The breath has a pleasant aroma thanks to phytoncides that destroy harmful bacteria. In this case there is also positive effect, and the benefits of pine cone jam.
What diseases are harmful from jam?
Pine cone jam is a good diuretic, but people with kidney disease should use this jam with caution. For any diseases associated with the biliary tract and liver, jam should not be consumed, as it can cause choleretic effect and aggravate the disease.
The glycemic index of this wonderful medicine is 65 units. The value is high, and this indicates that the sick diabetes mellitus You shouldn't get carried away with this jam. Elderly people, especially those over 60 years of age, should also take this medicinal product with caution. Many people at this age have a bunch of diseases. Therefore, the principle of “do no harm” should come first. In order not to cause harm to the body, pine cone jam will be useful if used correctly and in moderation.
Children love sweet treats, but they can cause an allergic reaction in the body. It is necessary to give the child this sweet medicine in a very small dosage for the first time and observe the body’s reaction. If there is no reaction, you can increase the dose to two teaspoons per day with tea. It is because of an allergic reaction that it is not recommended to consume jam for pregnant and nursing mothers.
Contraindications
Pine cone jam is tasty and healthy, but you should not forget about contraindications for its use. You cannot eat too much of this jam, that is, overdose, which can cause stomach pain. If a person suffers from gastritis and has increased acidity, nausea may occur. That is, jam is strictly forbidden for people with peptic ulcers and erosive lesions of the gastrointestinal tract. Also, hypotensive patients should not eat jam due to the blood pressure lowering effect. When consumed, weakness and poor health appear.
The purpose of using pine cone jam (the harms and benefits of which are described in the article) is to maximize the benefits healing agent and don't harm yourself.
Guests are on the doorstep, and your teapot is already boiling. What can you treat and surprise them with? Serve your guests some pine cone jam for tea! How? Don't you have this kind of jam? Then we urgently need to correct this oversight! Moreover, there are good reasons for this.
First of all, pine cone jam is extraordinary. delicious dessert with an amazing aroma and incomparable taste. Secondly, this excellent remedy against coughs, colds, sore throats and bronchitis, perfectly strengthens and tones the immune system and, among other things, also has a number of other healing properties. It is for this reason that you should not overuse pine cone jam, but 2-3 spoons will be useful for both you and your guests. And finally, thirdly, the desire to experiment and shine with your culinary masterpieces lives, without a doubt, in every housewife. So why not take a chance?
By the way, Siberian housewives never go through a winter without several jars of this jam. This is understandable, they have an abundance of cones, the regions are harsh, the winters are long and cold, so without such folk remedy, and extremely tasty, too, just not at all. And in Bulgaria, it turns out, cone jam, as they call it, is in second place in popularity after the classic Bulgarian rose jam and tastes like caramel with the flavor of fir needles.
Indeed, cone jam tastes similar to ordinary honey, but its aroma is reminiscent of the smell of the coniferous forest in which you collected the cones, and the pleasant aftertaste that remains after tasting such jam surprises and delights at the same time. Make wonderful jam from pine cones, it’s not at all difficult even for a novice housewife. There are many recipes for its preparation, among them you can choose both simpler and more refined ones. The main thing is to do it correctly, following the technology of the recipe you have chosen and listening to our useful advice.
The main ingredient of this wonderful pine cone jam is pine cones collected in time, according to all the rules, which are best collected from mid-May to early June, and in cold areas - from late June to mid-July. The cones should be young, green, not yet woody, juicy and sticky from the resin in them, and so soft that they can easily be pierced with a fingernail. It is best to collect cones away from dusty roads and noisy highways. The harvested crop must be sorted, cleaned of debris and insects and thoroughly rinsed with water. Then fill it with clean cold water 2-3 cm above the level and leave overnight. In the morning, having prepared the enamel dishes necessary for cooking, clean glass jars and metal lids, you can proceed directly to preparing jam from cones.
Pine cone jam (option No. 1)
Ingredients:
1 kg pine cones,
1 kg sugar,
3 liters of water.
Preparation:
Take the young ones green cones pine trees, sort them out and rinse thoroughly with cold water. Then put it in a large container and fill it with boiled water. Place the pan on low heat and cook for 5 hours, then leave in a cool place for a day. Strain the resulting broth through a colander and remove the boiled cones from it. As a result, you will get a jelly of a pleasant pinkish color. Add sugar to it, stir and place on medium heat. Wait, stirring occasionally, until the mixture boils, remove the resulting foam and cook for another 5 minutes, then remove from the stove. Set aside the jam until it cools completely, then boil it again and, after pouring it into jars, put it away for storage.
Pine cone jam (option No. 2)
Ingredients:
1.5 kg pine cones,
1.5 kg sugar,
2 liters of water.
Preparation:
Sort through the collected cones and wash them thoroughly. Then pour into a saucepan and pour in enough water to cover the cones by 2 cm. Leave the buds soaked in water for a day, then strain the water and fill the buds again. Then put the pan with the cones on the fire, bring the water to a boil, add sugar and cook, stirring from time to time and remembering to remove the foam that forms during cooking, for 1.5 hours without a lid on low heat. Pour the finished pine cone jam into prepared sterilized jars and seal with sterilized lids.
Pine cone jam (option No. 3)
Ingredients:
Pine cones,
1 kg sugar,
1 liter of water.
Preparation:
Sort through the cones prepared for jam, wash and soak for a day. Mix water with sugar (in the proportion of 1 kg of sugar per 1 liter of water) and boil the syrup. Then pour the cones into the finished syrup and boil for about 2 hours, remembering to skim off the foam, until the color of the jam turns amber. Adjust the thickness of the jam with water.
Pine cone jam (so-called “Shishkin honey”)
Ingredients:
Pine cones,
sugar,
water.
Preparation:
Sort through the buds, remove all debris and rinse thoroughly with clean cold water. Pour the prepared cones into an enamel pan, fill with cold water (it should cover the cones by 1.5-2 cm) and boil for 20 minutes from the moment of boiling in a covered pan. Then leave the buds at room temperature to infuse for a day. The resulting infusion Green colour pour into a jam jar and discard the cones. Next, cook the syrup with sugar (for 1 liter of syrup - 1 kg of sugar) for at least 1.5 hours. The resulting syrup will be raspberry in color, with an unusually delicate taste. Pour it hot into hot sterilized jars and roll up the lids. Honey from pine cones, even at room temperature, will be stored for a very long time.
Pine cone jam “Sunny Summer” (without cooking)
Ingredients:
Pine cones,
sugar.
Preparation:
Sort through and wash the freshly picked pine cones, then cut each one into several pieces and roll them in sugar to help them release their juice faster. Place the chopped cones in layers in jars and sprinkle each layer with sugar in a 1:1 or 2:1 ratio. The top layer should be completely covered with sugar. Then cover the jars with pieces of gauze and place in a warm, sunny place, removing the jars from time to time and shaking them. Do this procedure until the sugar is completely dissolved and a syrup is formed. When this happens, the jam is ready and you can try it. Cover the cone jam with a tight lid and place in a cool, dark place. It is recommended to treat the respiratory system with the prepared syrup, taking 1 dessert spoon per 0.5 cup of boiling water twice a day. You need to drink small sips in the morning on an empty stomach and in the evening before bed.
Jam from green pine cones “Forest wealth”
Ingredients:
1 kg green pine cones,
1 kg granulated sugar,
10 stacks water.
Preparation:
Wash the green cones collected before July 20 and soak for a day in cold water. Make syrup from sugar and water. Pour the cones into the hot syrup and, stirring constantly, cook them until each one opens. During the cooking process, black scale forms, which does not need to be removed. The finished jam has dark brown color. If it turns out thick, dilute it with boiled water to the desired thickness. Pour the jam into prepared jars and store in a cool place.
Jam from crushed pine cones “Treat from a bear”
Ingredients:
1 kg of crushed cones,
1.2 kg sugar,
some water.
Preparation:
Pour the cones collected from late April to early June into a basin, rinse with cold water and cut into small pieces. Pour water into an enamel pan, bring it to a boil and gradually add sugar into it, stirring with a wooden spatula or spoon. Then add the chopped cones into the resulting syrup and cook over low heat for 5 minutes from the moment it boils. When the designated time has passed, turn off the heat and cover the pan with gauze. After cooling completely, bring the jam to a boil again and cook for a while, then cool again. Perform this operation 3 times. After you have completed all this, carefully place the pine cones into prepared, clean, sterile jars with a wooden spoon, pour hot syrup over them and roll up the lids of the jars.
You can make jam not only from pine cones. Jam made from fir cones is very tasty, thick, similar to honey and also very healthy, as well as from spruce and cedar.
Fir cone jam
Ingredients:
80 g fir cones,
1 kg sugar,
water, vanilla, lemon juice - to taste.
Preparation:
Thoroughly rinse the young fir cones, place them in an enamel pan and completely fill them with water. Cover the pan with a lid and place on the fire, bring to a boil, then remove from the stove and leave for 24 hours. The next day, strain the infusion, pour into another container, add sugar and cook for 1.5 hours. At the very end of cooking, add vanilla and lemon juice to taste.
Ingredients:
1 kg of fir cones,
1 kg sugar,
2 liters of water.
Preparation:
Sort through the collected fir cones, rinse and place in an enamel pan, fill with water, covering all the cones. Then place the container on low heat and cook for 2 hours. Then let the mixture brew and cool completely, then strain through a sieve. Throw the cones out, add sugar to the resulting jelly and cook for another 2 hours. Pour the finished jam into clean jars and roll up the lids.
Pine cone jam
Ingredients:
1 kg pine cones,
1 kg sugar,
1 liter of water,
cinnamon - to taste.
Preparation:
Sort through the collected cedar cones, clean them of debris and pine needles, rinse them, put them in a pan, fill them with boiled water and put the pan on the fire. Bring to a boil and cook for 10 minutes. Then add sugar, a pinch of cinnamon and cook over low heat for about 2 hours, stirring occasionally and skimming off the foam. Transfer the finished hot jam into dry sterile jars, roll up the lids and store in a cool place. This jam is good to use with strong hot tea to treat colds and sore throats, and prevent bronchitis in young children and adults.
The shape of larch cones is somewhat reminiscent of a flower. You need to collect such “flowers” ​​for jam in late May - early June and they should be no more than 5 cm in size. It is during this period of time that larch cones are saturated with substances useful to us. The jam they make is very tender.
Larch cone jam
Ingredients:
larch cones,
sugar,
water.
Preparation:
Collect larch cones and wash them thoroughly. Take a pan and fill it with water and add salt (for 1 liter of water - 1 teaspoon of salt). Immerse the cones in this solution for 3 hours. Then take them out of the water, inspect them and select the good ones. Cover the selected cones with sugar, the amount of which should match the amount of fruit, and leave overnight. In the morning, drain the syrup and add 1 cup to the pan. water, boil for 10-15 minutes. Then remove from the heat, and after 3 hours put it back on the heat. Now cook for 1.5 hours. Your jam should turn out dark color with delicate and soft fruits and pine aroma. It makes your work easier respiratory tract for a cold. Pour the jam into jars and close the lids.
Pine shoot jam
Ingredients:
1 kg of young pine shoots,
3 stacks cold water,
4 stacks Sahara.
Preparation:
Pour water over young pine shoots, place over moderate heat and boil for 20 minutes. Then remove the broth from the stove and leave to infuse for a day. After a day, strain the broth, thoroughly squeezing the shoots. Bring the broth without shoots to a boil, add sugar and cook for 15 minutes until the sugar is completely dissolved. Pour the finished jam into clean, dry jars, close with nylon lids and store in the refrigerator.
To many, cone jam seems like something incredible from the realm of science fiction. Cones - and suddenly they make jam. However, there is nothing strange about this, you just have to try it once, and then prepare yourself a jar or two of this for the winter healthy jam. Turn a trip to the forest for pine cones into a small family adventure, and you will have something to remember in the winter while enjoying pine cone jam with the whole family on a quiet evening.
Good luck with your pine cone jam and good health!
Larisa Shuftaykina
Jam is made from green, not yet woody cones, only they contain vitamins and minerals beneficial to the body. Spruce and pine cones for jam in various climatic zones collected in different time. In central Russia, young ones are needed at the end of June, in southern regions our country can begin collecting in May. They should be green, soft, juicy, slightly sticky, as they release a resinous liquid with a pine aroma. It is very important to collect cones in environmentally friendly places, avoid forests near highways and factories, since coniferous trees absorb dirt and harmful substances from the atmosphere well.
Remember that jam from pine cones should not be consumed in large quantities, as this will put a strain on the kidneys. For achievement healing effect It is enough to eat one tablespoon per day (with one lump).
Fir cone jam
For cooking pine jam without cooking, sugar is taken in the amount of 1.5-2 kg.
Finely chopped cones are mixed with sugar. The mixture is filled into jars in layers of 1.5-2 cm, alternating with sugar. There must be a layer of granulated sugar on top. The jar is covered with a cloth and placed in a warm place. Gradually the sugar will dissolve, turning into syrup. The jar needs to be shaken from time to time.
The jam will be ready when the sugar has completely dissolved.
4. Cone jam without boiling
A syrup is boiled from 1 kg of sugar and one and a half glasses of water, which is then poured over the pine cones. Leave the mixture to infuse for 3-4 hours, after which it is heated on the stove to 80-85 degrees, but do not boil. The jam is cooled. This procedure is carried out 2-3 times. Cone jam prepared in this way is stored in the refrigerator.
5. Amber pine cone jam
This option uses 1.5 kg of sugar, 2 glasses of water.
Boil the syrup, pour it over the cut pine cones and leave for 4 hours. After infusion, the pan with the jam is heated (but not brought to a boil) and cooled. This is done twice. For the third time, bring the jam to a boil and, reducing the heat, simmer for 40-50 minutes. Sign of jam readiness - amber syrup and softness of the buds. The product is poured into sterilized jars and closed with lids.
Cones from such jam have a bactericidal effect and are useful for gum diseases. They can be chewed but not swallowed.
6. Pine cone jam for cough
You will need 3 liters of water and sugar.
Place whole cones in a saucepan with water and cook over low heat for at least 3 hours. The broth is infused for 12 hours, then the cones are removed from it.
Add sugar to the liquid (1:1 ratio), place on low heat and cook, stirring. The finished jam is similar in color and consistency to honey. The product will help get rid of severe cough, for this it is enough to eat one teaspoon twice a day.
Video on the topic
Sources:
- Pine cone jam: best recipes
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