Pine cone jam

Cooking / Canning 12 917 0

Pine is a beautiful and very useful tree. It purifies the air and fills it with a charming aroma. Everything that grows on this tree is a panacea for many diseases. The needles, in addition to essential oils, contain various vitamins. It contains a high content of vitamin C. The needles are collected in the autumn - winter period, because at this time the content of vitamins and oils is higher than in spring and summer. In folk medicine, pine needles are used to strengthen blood vessels and the heart, improve vision, and cure scurvy. Infusions, jam and honey - all this can be prepared from pine cones. They will not only fill the body with useful vitamins, but also cure many diseases. Pine cones have found their use in the treatment of lung diseases. Cone jam is effective for bronchitis and liver treatment. This jam perfectly improves immunity. It is enough to take it systematically, from autumn to mid-spring. Take jam tsp. in a day.

You need to collect cones from the beginning of May, while they are green, small and soft. They grow both singly and in clusters.

Ingredients

To make pine cone jam you will need the following ingredients:

Pine cones;
water;
sugar.

Making pine cone jam

Stage 1: you need to take 1 kg of cones, rinse and clear them of needles;

Stage 2: fill the cones with water (this amount of cones will require 2.5 liters) and let them cook. After the decoction with cones boils, cook for another 40 minutes. Leave the cones to steep in the broth for 12 hours;

Stage 3: separate the broth from the cones. We put the cones aside for a while. Add sugar to the broth. To do this, you need to measure out equal amounts of broth and sugar in a 1:1 ratio. Mix sugar with broth);

Stage 4: cook the syrup for 1 hour 30 minutes. Gradually the syrup thickens and changes color from light amber to rich ruby;

Stage 5: after 1 hour and 10 minutes. add pine cones to syrup;

Stage 6: pour hot jam into jars. You can use both screw-on and seaming cans;

Step 7: Turn the jars over to prevent condensation from accumulating while cooling.

Store the jam in a dark place, not necessarily in the refrigerator.

This jam has a pleasant, slightly sour, sweet taste. The cones are edible. They turn out soft and pleasant to the taste. The cones can be chewed and washed down with tea.