How to make jam from green fir cones. Cone jam: benefits, harm and calorie content

Not every housewife makes jam from fir cones, but in vain. Now we will tell you about all medicinal properties this delicacy, and also give recipes according to which you can easily cook it.

The benefits of spruce jam

Fir cone jam has a lot of baggage useful properties. It has anti-inflammatory, antibacterial, immunostimulating and vitamin properties.

This jam is useful for colds to prevent diseases and treat them; it improves immunity and will help the body cope much faster with diseases such as runny nose, cough, acute respiratory infections, sore throat, flu and sore throat.

This sweet medicine is used for osteochondrosis, bronchitis, tuberculosis, pneumonia and asthma. Jam is very diuretic, so it is used for diseases of the genitourinary system.

It is also used for diseases gastrointestinal tract, gum diseases caused by vitamin deficiency, after a heart attack and stroke, with chronic diseases respiratory tract, low hemoglobin and exhaustion of the body.

All these beneficial properties are due to the large amount of vitamins contained in spruce cones, essential oils and phytoncides.

Substances contained in fir cones	Useful properties
Vitamin C	The main vitamin used to prevent scurvy and strengthen the immune system
Tannins	Excellent for improving blood clotting in the body, they have a good antibacterial effect and are used for food poisoning.
Essential oils	Excellent tonic and antimicrobial effect
Manganese	Good effect on carbohydrate metabolism, increasing the efficiency of brain function and enhancing the regeneration of cells and tissues.
Phytoncides	Excellent antifungal and antibacterial effect
Succinic acid	The aging process in the body is inhibited, cellular metabolism is improved
Vitamins E, K, PP	They are used for the treatment and prevention of many diseases, improve digestion, have a good effect on the liver, cardiovascular system and genitals.

Fir cone jam is an excellent product for maintaining and restoring your own health. It is important to know in what doses to take this sweet medicine for a particular illness.

Disease	Therapeutic effect	Doses used
Angina	Has an excellent anti-inflammatory effect	1 tablespoon per day
Anemia	Increases iron levels in the blood	1 tablespoon per day
Genitourinary system	Anti-inflammatory and antimicrobial effect	1 tablespoon per day
Cold	General strengthening effect, lowering temperature, reducing malaise, eliminating headaches	1 tablespoon per day
Oral cavity	Has anti-inflammatory effects	1 tablespoon 3 times a day
Joints	Anti-inflammatory effect	1 tablespoon per day
Cardiovascular system	Improving blood circulation in the body	1 teaspoon 3 times a day after meals
Tuberculosis and cough	Has a softening and expectorant effect	1 tablespoon 2 times a day before meals
Immunization	General strengthening effect	1 tablespoon per day in the morning before meals

Prevention of various diseases consists of using only 1 tablespoon of jam per day, and treatment certain disease requires compliance with the above rules.

Contraindications for use

Spruce jam is useful for almost everyone, but, like any product, it has its contraindications:

Peptic ulcer or gastritis;
Pregnancy and lactation;
Allergic reactions or individual intolerance;
Diabetes mellitus;
Acute hepatitis;
Age under 5 years and over 60 years;
Various kidney diseases.

Subtleties of collecting fir cones for jam

The time for collecting fir cones varies and depends on the region in which you live. The sooner you get warm, the sooner you need to collect your buds. For warm regions, the collection period is April-May, and for cold regions - June-July.

They need to be collected from a healthy whole tree that is not affected by insects and various diseases. It is important to distinguish between “male” and “female” cones. The “female” ones are located at the ends of spruce branches and branch out.

They form small bumps, which then become sagging. “Male” cones are more elongated and hang perpendicular to the ground. Only young “female” cones need to be collected for jam.

Their size is approximately 1-4 centimeters, they are soft to the touch, they can be easily pierced with a fingernail or a knife, sticky and green.

Fir cone jam: recipes

Recipe 1

Ingredients:

Granulated sugar – 1 kg;
Water – 2 l;
Fir cones – 1 kg.

First of all, the cones need to be carefully processed: soak clean water and leave for 1-1.5 hours. Then they are placed in a basin and filled with cold filtered water so that it covers the cones by 2-3 cm, and left overnight.

The next day, add sugar and cook for 5 minutes, leaving to cool until the next day.

Cook for another two days for five minutes, skimming off any foam that has formed.

On the last day, cool the jam and pour into sterilized jars.
Turn the jars over and leave them in a dark place to cool completely. Store in a cool, dark place.

Recipe 2

Ingredients:

Granulated sugar - 2.5 kg;
Fir cones – 1 kg.

After processing the cones, they are placed in a container and boiled for about 4 hours. Afterwards they are left to cool for about 10 hours in a cold place (for example, in a cellar).

For 1 liter of brine we take 1 kg granulated sugar. Mix everything with the cones and put it on the fire, cook the jam until it thickens and you can pour it into sterilized jars. Turn the jars over, wrap them and leave until completely cool.

Store fir cone jam in a cool, dark place.

Recipe 3

Ingredients:

Fir cones - 2 kg;
Water - 1 l;
Citric acid - half a teaspoon;
Granulated sugar - 3 kg.

We process the cones. We wash them and fill them with water for 2-3 hours. Next, drain the water, fill them with clean water and cook for 5 minutes. Then drain the water again, rinse the cones and refill with water, cook for 5 minutes.

Then the cones are laid out on a towel and cooled. At this time, mix water with sugar and put on fire, bring to a boil. After the sugar has dissolved in the water, you can put the cones in the syrup. Bring to a boil and cool again for about 5-8 hours.

After this, the jam is put back on the fire, but cooked for about 3 minutes. Cool completely again. You need to repeat the cooking procedure 2 more times. On last stage add citric acid.

After the last boil, the jam is poured into sterilized jars, closed, turned over and left to cool at room temperature in a dark place. After cooling completely, the jars can be stored in a cool, dark place. It is advisable to consume jam made from fir cones within 15 days from the time of its preparation.

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Don’t you like it when fruits get boiled in jam? Then our recipe for apple jam in slices.

Recipe 4

Making spruce jam using the cold method.

Ingredients:

Granulated sugar – 1 kg;
Fir cones – 1 kg.

Pre-treatment of cones - wash them under running water and cut them into small slices or slices. Add sugar to the pine cones in a container and mix thoroughly.

After some time, the cones will give juice and then you can fill clean jars with them. Sprinkle each layer of cones generously with sugar, so that the last layer also contains sugar.

Cover the jars with gauze and leave until all our sugar becomes syrup.

After this, you can close the jars of fir cone jam with lids and put them in a cold, dark place for the winter.

Bon appetit!

Surely many of you have not only not tried, but have not even heard of jam made from fir cones. Although this sweet dessert is very common in the Caucasus, it is mainly remedy. Powerful health-improving effect This jam has properties due to the presence of phytoncides in it, which kill bacteria better than any antibiotics.

Phytoncides are volatile active substances that are emitted by coniferous plants (remember what an unusual smell there is in a coniferous forest). Scientists have found that the air in such a forest is ten times cleaner than even in a deciduous forest, not to mention the air in any populated area. To use natural properties coniferous plants, people began to make jam from green fir cones. By the way, you can cook it from pine cones or from young, not yet blossoming shoots of coniferous plants. Fragrant and delicious jam indicated for the following diseases:

pneumonia, flu, acute respiratory infections, sore throat;
inflammation of the gums;
avitaminosis.

Young cones are collected in the spring, when they are only 1-4 cm in size and can easily be pierced with a wooden stick. IN middle lane In Russia this can be done from mid to late May.

And now we will tell you in detail how to make healing jam:

Sort out the collected green cones from debris and rinse in running water.
Place them in a jam bowl or wide saucepan.
Fill in cold water so that there is one and a half centimeters of water above them. When pouring water, be sure to remember its volume.
Place a bowl of cones and water on the fire and bring to a boil.
Pour granulated sugar into the boiling mass at the rate of 1 kg per 1 liter of water (remember, you measured its volume?).
Bring the jam to a boil, stirring constantly until the sugar is completely dissolved.
Skim off the foam and reduce the heat to low.
Cook for about 1.5-2 hours until the buds turn from green to red-brown.
Place the hot jam in clean, dry jars and cover with parchment.
Store it in your pantry or kitchen cabinet.

In addition to jam from fir cones, you can also make syrup, which also copes well with health problems. So, write down the following recipe:

Sort out the young cones and wash them.
Place the raw materials in a pan and fill with cold water - it should be 2 fingers above the cones.
Place the pan with cones on the fire and cook them for 20-25 minutes.
Remove the dish from the heat, close it with a lid and leave the contents to steep for 24 hours.
After 24 hours, strain the infusion through cheesecloth. In this case, you will no longer need the cones - throw them away.
For every liter of pine infusion, add 1 kg of sugar.
Place the pan on the fire, and stirring constantly, cook the syrup for at least an hour and a half.
Pour the finished spruce syrup into wide-necked jars or bottles and store at room temperature.

Either pine cone jam or syrup can only be consumed in small portions. Two tablespoons per day is enough for an adult and two teaspoons for a child. Children can be given pine jam starting from the age of five. Since it contains a lot active substances, it also has contraindications. Jam should not be consumed if you have the following diseases:

any kidney disease;
hepatitis;
ulcers of the stomach and duodenum;
colitis.

Pregnant women and very elderly people should eat jam with great caution. A warning for all other people: if you eat a lot of jam or syrup at one time, you may get a headache or stomach ache.

Cone jam has an incredibly delicate aroma and unusual resinous taste. No matter how tasty it is, it’s not worth preparing a lot of it, because you can eat it only in preventive or medicinal purposes. For a family of three people, 1-2 liters of jam per year is enough to enjoy it when needed.

Everyone has long known about fruit and berry jam, but few know that this delicacy can also be made from fir cones. This will be not only a delicious, but also a healthy dessert.

Useful and accessible “resources” for making jam

Fir cones are a unique miracle of nature, which contains huge amount substances beneficial to the body:

Vitamin C, when used regularly, helps strengthen the immune system and prevent scurvy.
Tannins cope well with blood clotting problems, destroy harmful bacteria, and treat mild food poisoning, provide beneficial effect on the body when damaged by radiation.
Essential oils are known for their tonic and antimicrobial properties.
Manganese promotes tissue regeneration, efficient work brain, improves sugar metabolism in the body.
Phytoncides effectively fight fungi and bacteria.
Succinic acid promotes cellular metabolism in the body and inhibits the aging process.
Vitamins K, E, PP improve digestion, have a beneficial effect on cardiovascular and reproductive system, liver.

Also in fir cones in large quantities contains iron, aluminum, copper and chromium, which are quite difficult to find in regular food.

What ailments does jam help with?

This delicacy will become the best medicine from any disease

This product can truly be called a remedy for a hundred ailments. It is used to treat many diseases and prevent them.

Disease	Action	Dosage
Angina	anti-inflammatory	1 tbsp. l. per day
Cold	elimination of malaise, fever, headache, restorative	1 tbsp. l. per day
Cough, tuberculosis	expectorant, emollient	1 tbsp. l. on an empty stomach 2 times a day
Osteochondrosis and other joint diseases	anti-inflammatory	1 tbsp. l. per day
Cystitis, urethritis, prostatitis and other problems of the genitourinary system	antimicrobial, anti-inflammatory	1 tbsp. l. per day
Stomatitis, inflammatory diseases oral cavity	anti-inflammatory	chewing 1 tbsp. l. jam or cones from it 3 times a day
Diseases of the cardiovascular system	improved blood circulation	1 tsp. 3 times a day after meals
Anemia	increased iron levels in the blood	1 tbsp. l. 1 time per day
Improved immunity	restorative	1 tbsp. l. in the morning on an empty stomach

To prevent diseases, it is enough to regularly take 1 tablespoon of jam per day, but treatment is carried out in a strict dosage until the symptoms of the disease disappear.

Contraindications

Although fir cone jam is very useful tool at various diseases, but still in some cases it can cause harm to the body. Contraindications for use are:

Intolerance to components, which manifests itself as an allergy;
Stomach ulcer or gastritis;
Diabetes mellitus;
Children under 5 years of age;
Kidney diseases;
Lactation period and pregnancy.

Cooking recipes

Recipe No. 1:

Granulated sugar - 1 kg
Water - 2 liters
Fir cones - 1 kg

Carefully sort through the cones, remove all debris from them and rinse with running water. Place them in an enamel bowl and fill with cold water, leave for a day. Boil syrup from 2 liters of water and sugar, add soaked pine cones to it and cook over low heat, stirring for 5 minutes. Then remove and repeat the same thing for the next two days. After the last cooking, let the mixture cool, pour into sterilized jars and roll up.

Recipe No. 2:

Fir cones - 1 kg
Water - 3 liters

Sort out the cones, wash and add 3 liters of water and cook for 3-4 hours over low heat. After the allotted time has passed, remove the pan from the heat and place in a cool place for 10–12 hours. Then remove all the cones, and add sugar to the resulting jelly at the rate of 1 kg per 1 liter of liquid. Cook over low heat until amber color. Cool the finished product and roll it into jars.

Video: how to make homemade jam

The right choice of “resources”

The collection of cones should begin in June, when they are still young and not woody. Large fruits are not suitable for cooking; only small young ones with a sticky surface from the resin and quite soft are needed. But they usually grow very high. Therefore, you need to have a long stick with you to knock them down or carefully look for such bumps under your feet. It is not recommended to collect along roads and near factories; it is better to go deep into the forest to collect the harvest.

Both adults and children enjoy the unusual taste of the pine delicacy. And the benefits it brings to the body are simply invaluable. Pine jam helps to cope with severe frosts and rainy days chronic fatigue, protects against colds, improves immunity. Even a small spoon of pine honey will improve your mood and energize you for the whole day.

Healing effect and possible harm

The healing properties of pine needles, cones, and resin have been known since ancient times. You just need to remember how easy and free it is to breathe in a pine forest. Rich, resinous aroma helps eliminate diseases respiratory system. And tinctures and decoctions from cones are used to treat joint pain. Pine baths recommended for treatment skin pathologies and calm nervous system. What does pine cone jam contain? And what benefits will it bring?

8 reasons in favor of jam

A delicacy made from young pine cones will delight you not only with its excellent taste. Doctors identify the following eight beneficial properties of pine cone jam.

Phytoncidal effect. The coniferous product allows you to effectively fight bacteria and viruses. It is endowed with antifungal effects. That's why traditional medicine often uses needles to treat viral and bacterial infections.
Anti-cold effect. Jam helps prevent the development of a cold. But if it was not possible to completely protect the body from the attack of viruses, then the coniferous product will help to easily cope with the disease, eliminate cough, runny nose, reduce fever and relieve chills.
Immunostimulating property. Jam contains useful minerals, vitamins, which strengthens the body. The pine delicacy increases tone and improves mental state, enhances performance. The product eliminates fatigue, relieves drowsiness and provides vitality to the body.
Expectorant property. The coniferous remedy is recommended for use for pathologies of the respiratory system. Doctors and patients have noticed the benefits of pine cone jam even in the treatment of such serious diseases as bronchitis, pleurisy, pneumonia, tuberculosis, and bronchial asthma.
Strengthening blood vessels and heart. B vitamins help normalize heart function. Jam increases the elasticity of blood vessels. Thanks to the tannin contained in pine cones, the product effectively prevents the development of stroke.
Analgesic property. The jam has a pronounced analgesic effect. If your joints are very bothersome, it is recommended to apply a compress soaked in pine honey to the problem area. And for those who are worried about their teeth or gums, as doctors’ reviews show, it’s enough to hold a treat in your mouth, and unpleasant discomfort will retreat.
Improved digestion. Pine cones normalize the functioning of the pancreas. Sweet product helps to cope with ulcerative lesions, stimulates intestinal peristalsis.
Antitumor effect. Studying therapeutic effect coniferous product, scientists found in it antioxidant properties. Jam protects a person from harmful effects free radicals. This helps prevent the risk of developing malignant tumors.

Healthy jam is recommended for use when poor appetite. You can add a spoonful of the product to green or herbal tea. This drink is recommended for children who do not want to eat well. However, it should be remembered that the product belongs to the category of strong allergens, so it can cause harm. children's body. When introducing jam into a child’s menu, it is necessary to carefully monitor the reaction.

When pine honey is prohibited

Initially, it is necessary to recognize that jam from conifer cones- This is a medicinal raw material. Therefore, it not only has healing properties, but also a number of contraindications. It is recommended to avoid using pine jam in the following situations:

breast-feeding;
children under three years of age;
elderly people over 65 years of age;
patients with renal failure;
allergy sufferers;
people with acute hepatitis.

The coniferous product is allowed to be consumed in small quantities. For adults, the norm is two tablespoons per day. For children, this dose is reduced to two teaspoons. Abuse of the product is quite dangerous. An overdose will lead to allergies and may cause upset stools and headaches.

The medicinal properties of jam depend entirely on plant materials. Therefore, it is important to know when to collect cones and which fruits are the most healing. Healers offer the following six recommendations for collecting pine cones.

Collection time. The period of ripening of cones depends on the climate. In the southern regions, cones are collected in mid-May. In the colder zone, raw materials mature by mid-June.
Place. It is recommended to "harvest" in ecological areas. Raw materials from industrial zones and areas contaminated by roadways are unlikely to be beneficial.
Tree. Special attention must be given to the pine tree itself. If the branches show signs of insect damage, then you should refuse to collect cones from such a tree. Also avoid trees that show signs of rotting.
Raw materials. It is necessary to collect only young pine cones that have not yet had time to overwinter. They “sit” on bright green young branches and differ from old ones in juiciness, resin and color.
It's sung. To check for ripening, you need to pierce the bright green cone with your fingernail. Ripe fruit yields easily. This means that the time for collection is chosen correctly.
External characteristics. For jam, select fruits with the following dimensions: up to 45 mm in length and up to 40 mm in diameter. The cones should not have a whitish coating. Preference is given to sticky, intact and juicy fruit.

Rules for treating pine cone jam

Overuse of jam is quite dangerous. In order not to provoke overdose symptoms, it is recommended to divide the daily portion into several even doses. You can take the product as part of green tea, add it to baked goods, or simply eat a treat. The dosage of pine jam depends on the age and disease of the patient. Thus, pine cone jam, prepared according to the classic recipe, is recommended to be taken as follows.

There is no categorical ban on taking jam during pregnancy. But expectant mothers should remember that the product is highly allergenic. Therefore, you need to introduce pine delicacy into your diet very carefully and completely control the body’s reaction. In this case, jam will help a woman strengthen her immune system and prevent the development of a cold.

Pine jam recipes: 5 options

Before preparing the jam, you need to soak the cones in cool water for about one to two hours. Young fruits are quite sticky, so various debris often sticks to them. Any pan is suitable for cooking, except aluminum, since it oxidizes. If you choose an enamel container, be prepared for it to darken after preparing the jam.

Classic recipe

Description. This jam is suitable for treating any of the pathologies described above. It is effective in the treatment of diseases of the respiratory system, and even helps with pulmonary tuberculosis. Jam can be used to strengthen the immune system and prevent seasonal colds.

Compound:

pine cones - 1 kg;
sugar - 1.5 kg;
water - two glasses.

Cooking process

The washed cones are cut into small pieces.
In a separate container with thick walls, boil the syrup by combining sugar and water. The liquid is simmered over low heat until it becomes thick.
The chopped cones are placed in a jam pan and poured with hot syrup.
The mixture is put on fire. As soon as the jam begins to boil, remove it from the heat, cover tightly with a lid and leave for four hours.
The warming up procedure is repeated three times.
During the last heating, the jam is simmered over low heat for one hour after boiling.
After this, it is poured into sterile jars and sealed with lids.

Quick recipe

Description. If you don’t want to spend a long time fiddling with jam, you can cook the aromatic dish at one time. This recipe is sometimes recommended for diabetes mellitus to improve immunity and to combat hypertension. People suffering from high level blood glucose levels, must understand that such treatment is possible only after approval by a doctor. Don't forget, jam contains sugar, so it is not suitable for all diabetics. Diabetics are recommended to add 5 ml of prepared jam to their tea.

Compound:

cones - 1 kg;
sugar - 1 kg;
water (only if necessary) - one glass.

Cooking process

Pine cones are cut into several parts.
Coniferous raw materials are covered with sugar. Waiting for the juice to appear.
If the cones turn out to be low-juice, then you can add a little water.
The pan is placed on water bath and simmer for an hour and a half.
Periodically collect the emerging foam.

Can you eat pine cones? If, according to the recipe, the fruit remains in the jam, then their use is completely acceptable. In addition, young cones turn out to be very juicy and tasty.

Jam that doesn't need to be cooked

Description. This recipe without boiling allows you to get jam, which is very beneficial for the respiratory system. The product has high antimicrobial properties and can be used in the treatment of genitourinary ailments, prostatitis, and cystitis. Jam is in demand in the treatment of inflammatory pathologies of the oral cavity.

Compound:

young cones - 1 kg;
sugar - 2 kg.

Cooking process

The cones are cut into three or four parts.
The raw materials are well rolled in sugar.
Then the cones are placed in jars.
Sprinkle the rest of the sugar on top. It is necessary to calculate so that the proportions of pine raw materials and sugar are as follows: 1:2.
Each jar is covered with gauze and exposed to the sun. Periodically, the raw materials are shaken well.
This procedure continues until the sugar is completely dissolved and syrup appears.
Now the jam can be covered and stored in the refrigerator. It is ready to receive.

Fir cone dessert

Description. Fir cone jam is used to prevent blood clots. The product cleanses blood vessels, normalizes blood pressure, and increases hemoglobin in the blood. Coniferous delicacy helps fight bronchitis, pharyngitis, laryngitis, and sinusitis. It is useful for joints if the pathology is caused by salt deposition.

Compound:

fir cones - 1 kg;
sugar - 1 kg;
water - 2 l.

Cooking process

Whole cones are filled with water.
Place the pan on low heat and cook the raw materials for two hours.
After removing the container from the heat, close it with a lid and allow it to brew. It is believed that the decoction will infuse when it has cooled completely.
The liquid is filtered through a sieve. Fir cones are thrown away.
Add sugar to the aromatic jelly and stir if possible.
Place the pan on the fire and cook again for two hours.
The jam is poured into sterilized jars and sealed.

Delicacy made from pine shoots

Description. It is very useful to use jam from shoots and pine needles. The product normalizes emotional background, warns colds. This jam is recommended for heart pathologies.

Compound:

pine shoots - 1 kg;
water - three glasses;
sugar - four glasses.

Cooking process

Pine needles are filled with water.
Cook the mixture over low heat for about 20 minutes.
Cover the broth with a lid and leave for one day.
Then the drink is filtered. The softened shoots are well squeezed.
The strained drink is boiled again. Then sugar is added. And continue cooking for another 15 minutes. During this time, the sugar should completely dissolve.
The jam is poured into jars and stored in the refrigerator, closing the jars with nylon lids.

Even though classic recipe Pine cone jam contains a recommendation to cut the raw material into pieces, but this does not need to be done. You can prepare the delicacy from whole raw materials. In this case, an additional “medicine” is obtained. Breaking the boiled cone reveals pink resin. It is this substance that has the highest healing power. This resin can be given to children for cough. The pink substance helps increase appetite, relieves severe bronchitis and is even useful for pneumonia.

“Asthmatics didn’t remember about inhalers for six months!”: reviews

My grandmother made jam from pine cones. But she called " pine honey"or "honey from cones." As a child, he was always at home. My grandmother said that it was only thanks to this honey that she cured scurvy and ulcers after the blockade. Then my great-grandmother cooked it.

Sipa, http://piterhunt.ru/scripts/forum/archive/index.php/t-72789.html

About twenty years ago, when I was still in the tenth grade, I tried homemade jam from pine cones. It seems they brought it from Kabardino-Balkaria. It's there for the locals normal look jam it turns out. I didn't like the taste. Precisely resinous and too sugary. So there was definitely sugar there. I tried to chew the cone, but it was difficult. Just as sweet. However, I’m not a fan of jam or sweets at all. But as for decoctions and infusions, non-alcoholic, from young pine cones. Very invigorating and improves immunity.

Gveleshapi, http://piterhunt.ru/scripts/forum/archive/index.php/t-72789.html

Without arguing about vitamins, I will say:
Between the city of Kharkov and the city of Donetsk there is the city of Slavyanogorsk. There, in the pine forests, sanatoriums were built for miners who pulmonary diseases... Asthma, silicosis, etc. So, not all medications are suitable for them and they prescribe this jam from pine cones - it helps, and it really helps. Two asthmatics went for the first time (for 18 days) - they forgot about inhalers for six months!

Sonic, http://piterhunt.ru/scripts/forum/archive/index.php/t-72789.html

We made jam a couple of years ago, and still have the leftovers in the refrigerator for a rainy day. In winter, it goes well with a cold. The cones were collected, as written, green. Take care of the good pots; they are difficult to wash.

Tsukeng_2, http://forum.homedistiller.ru/index.php?topic=51162.0

Pine cone jam is truly a very useful thing. I gave it to my son for a cough when he was not yet a year old. It helped a lot. In the Caucasus, jam is highly praised.

Marukha, https://deti.mail.ru/forum/nashi_deti/kormim_grudju/varene_iz_sosnovyh_shishek/?page=2

It is also, perhaps, difficult to surprise anyone. But jam from is not so common. At the same time, it belongs to the most healthy desserts- with its help you can overcome colds, vitamin deficiency, throat diseases, respiratory tract diseases and even asthma.

Properly prepared jam from fir cones is full of beneficial phytoncides that help the body cope with pathogenic microorganisms. So how to make this amazing dessert?

Preparing to cook

It’s worth starting with the procurement of raw materials. Not all pine cones are suitable, so you need to choose the right moment. In the middle zone, the cones ripen by the beginning of summer. You need to collect only the freshest ones, still soft and green, no more than four centimeters long. Only in this case will you get delicious jam from fir cones, the benefits of which are invaluable in treating colds and flu. Hard and old fruits do not contain such a quantity of phytoncides; they are unsuitable for food. So to make this original medicine you will have to walk through the forest at the end of May or beginning of June and carefully look for a suitable product. The cone should be easily cut with a knife or even pierced with a fingernail. Then it will definitely suit your purposes. So, from fir cones?

Medicinal dessert recipe

There are several cooking methods.

First - classic jam from fir cones. Sort out all the collected pine needles and debris, rinse and pour into an enamel pan. Fill with water so that it covers the cones by a centimeter and a half. Boil and add a kilogram of sugar for each liter of liquid, wait until it boils again and reduce the heat. You need to cook over low heat for about an hour and a half, periodically removing the foam. Readiness can be judged by the color of the cones - they should be saturated with syrup and acquire a reddish tint.

The second recipe suggests preparing a kind of “honey”. In fact, this is also jam made from fir cones. How to cook it? Sort and rinse the cones, fill the pan with water. Boil for twenty minutes with the lid closed, then leave to settle in the room for a day. The result will be a greenish infusion. It needs to be poured into another pan, and the cones can simply be thrown away.

Add a kilogram of sugar for each liter to the infusion and cook it for about an hour and a half. Please note that this fir cone jam can only be made in enamel pans. The finished “honey” should be raspberry-colored. While still hot, you need to pour it into preheated jars. There is no need to sterilize, it will be stored for a long time in any conditions.

Finally, the third method does not require cooking. Sort and wash the cones, cut each one and roll in sugar. Layer in jars. At the same time, sprinkle each with sugar. Cover the fir cone jam with gauze. Place in a warm, dark corner and shake occasionally until the sugar is completely dissolved. This dessert is incredibly useful for respiratory diseases, and is also very good for strengthening the immune system. It is enough to eat a dessert spoon of jam with hot water twice a day.