Pine cone jam. The most delicious cooking recipes

Pine is loved not only for the joy that it gives during the New Year holidays, but also for its many useful and healing properties. For centuries, the Slavs have used this tree to improve their health. From young shoots, cones, needles, not only medicinal preparations are prepared, but also jam is made. The most popular jam is made from pine cones. This jam is not only tasty, but also has many useful properties.

Pine in our country grows almost everywhere. And many do not miss the opportunity to take a walk in the pine forest in early spring, breathe in the healing air and collect the gifts of this coniferous tree. Such walks are useful for everyone, but especially for those who suffer from frequent colds and respiratory diseases. Pine contains phytoncides, which have a beneficial effect on the body, relieve inflammation, nervous breakdown and tension. Inhaling the fresh pine air, we feel the rise of energy and the purification of the soul. This evergreen tree has a very strong aura.

Returning from such a spring walk, do not forget to collect cones to cook delicious healing jam, the recipes of which you will learn from this article today.

Pine cone jam useful properties

Our ancestors have known about the beneficial and healing properties of pine cones for a long time and have accumulated considerable experience in the treatment of many diseases.

Almost all parts of pine, including needles, shoots, buds, cones, contain many useful healing substances. In addition to vitamins, cones contain:

Essential oil;

Tannins;

Volatile compounds.

Decoctions and tinctures on pine cones have good:

Anti-inflammatory;

sweatshops;

expectorant;

Antibacterial;

Immuno-fortifying

properties.

Pine cone jam is not only tasty, but healthy. It is recommended to use it for:

fatigue;

insomnia;

Diseases of the upper respiratory tract, including bronchitis;

colds;

tuberculosis;

Diseases of the stomach and intestines;

Just one teaspoon of fragrant and tart-tasting jam will help you cope with ailments faster. For colds and flu, it is recommended to use jam twice a day.

How to make jam from pine cones

For cooking, you need to collect only young green pine cones. The time of their appearance depends on the climatic conditions where the pine grows. The size of the cones should be about 1-4 centimeters. Such cones are soft, easily cut with a knife. They stand out well against the background of last year's old cones and are difficult to confuse. The main thing is not to miss the collection time.

They need to be collected in places near which there is no highway, industrial enterprises. Be sure to pay attention so that the tree is not sick and affected by insects.

Pour the collected cones before making jam with cold water in order to better clean it of any adhering debris. Young buds are sticky and stick well to them.

Use the usual cooking utensils for jam. The main condition is that it should not oxidize, i.e. not suitable only for aluminum.

These are general recommendations on how to make jam from pine cones. And keep in mind, after cooking, it may be difficult to wash the dishes.

Pine cone jam recipes

There are many recipes for making jam from pine cones. There are recipes where the cones are whole, and there are where they are cut into several parts. It does not affect the taste, medicinal and healing properties. Jam cooked on a decoction of cones is called pine honey.

The ratio of sugar and cones, as a rule, is 1-1.5 kilograms of sugar per 1 kg of cones.

Classic pine cone jam

This is the easiest recipe. According to this recipe, jam is made from many berries and fruits.

To make jam, take:

1 kg pine cones

1.5 kg sugar

2 glasses of water

Rinse the buds well and shake off excess water. Cut into several pieces (optional). Place in a jam bowl.

Prepare sugar syrup from water and sugar. To do this, pour the required amount of sugar with water and, stirring occasionally, heat until the syrup boils. When boiling, remove the resulting foam.

Pour the prepared cones with hot syrup and leave for 4-6 hours.

Then put on the stove and bring to a boil, but do not boil. Remove from stove and leave for 8-12 hours. Then boil it 2-3 more times.

For the last time, cook the jam until cooked for about 30-50 minutes over low heat.

Pour into prepared jars and seal. You can determine the readiness of the jam by the following signs: the syrup should be a transparent amber color, and the cones should be soft.

Honey from pine cones for cough

To make honey, take:

1 kg of cones

3 kg sugar

Pour washed pine cones with water and heat over low heat. Boil for a few minutes and leave to infuse for at least 12 hours.

Strain the decoction. Pour sugar into it and, stirring, gradually heat, bringing to a boil. Cook over low heat until the broth is reduced to a syrupy state.

Pour hot into prepared jars and seal. Turn the lids upside down and leave to cool completely.

Pine cone jam

According to this recipe, honey is more saturated. To prepare it, take:

1 kg of cones

Pour the washed cones with water so that its level is only 1-1.5 centimeters above the cones. Pour sugar, taking it in the ratio of 1 liter of water to 1 kilogram of sugar.

Place on the stove and bring to a boil over low heat. Stir occasionally to dissolve the sugar.

Reduce heat and simmer over low heat for a further hour and a half.

Pour the finished jam into prepared jars and seal. To make the syrup clear, constantly remove the resulting foam. At the end of cooking, the cones should be pink and the syrup should be clear.

This jam is an excellent tonic, it is taken for bronchitis, colds, flu, to improve immunity.

Dry jam from pine cones

You don't need to boil the buds in this recipe. You need to get syrup. Therefore, the cones are taken young, juicy.

Dry the prepared cones from the water. Cut into several pieces and put in dry sterilized jars, sprinkling each layer with sugar. The layer of cones is about 1.5-2 centimeters. At the very end, pour an additional 2-3 tablespoons of sugar into the jar, so that the bumps are completely covered with it.

Close with a plastic lid and place on a windowsill in the sun. Leave it there until the juice stands out. Shake the jar occasionally to disperse all the sugar.

As soon as all the sugar has dissolved, put the jars in the refrigerator or other cold place.

Jam from pine cones contraindications

Not everyone can eat jam from pine cones. Its use is contraindicated in those who:

kidney disease;

Pregnant women;

Walking through the pine forest and inhaling the scent of pine needles is not only pleasant, but also useful. It becomes easier to breathe, the cold passes, the cough calms down. And that's just the effect we can see. And how many more recovery processes occur in the body under the influence of phytoncides, essential oils and other useful substances. To maintain good health and enjoy the heady aroma in the cold season, make jam from pine cones.

Very easy to cook

In domestic latitudes, pine grows almost everywhere. But for some reason, the mistresses do not cook jam from her cones so often. But the inhabitants of forest areas always have in their pantry several cans of this miraculous remedy, which protects the whole family from colds and a number of other diseases.

The benefits and harms of pine cones and jam from them

In folk medicine, pine cone dessert is known as a powerful anti-cold, antipyretic and disinfectant. Having studied the whole range of useful properties of jam, you will probably want to cook it. But do not forget about the presence of contraindications.

Medicinal properties

The beneficial properties of pine cone jam are not limited to the anti-cold effect. In fact, its action is much wider and affects almost all body systems.

For the prevention of diseases, you can use only one small spoonful of jam per day, not forgetting the candied cone. Can you eat cones? Of course, after cooking, they will become soft and sweet.

Contraindications

Do not forget that in some cases, pine dessert can be harmful. Make sure that you have no contraindications to the use of this delicacy:

children's age up to three years;
old age over 60 years;
acute hepatitis;
pregnancy;
breastfeeding period;
disorders in the work of the kidneys;
tendency to allergic reactions;
diabetes;
chronic liver disease.

How and where to collect cones: 4 tips

To cook tasty and healthy jam, you need to know some of the subtleties that relate to the collection of raw materials. There are four key points to remember.

Where to collect raw materials. It is best to go for cones in a pine forest or planting away from dusty roads and industrial plants. This is due to the fact that all the dirt from the atmosphere "sticks" to the resin that is present on the surface of the buds.
When to collect cones. Residents of the warmest regions can start collecting pine cones as early as the end of May. In general, the best time is the end of June.
The quality of coniferous shoots. For jam, small green cones are suitable, the length of which does not exceed four centimeters. But the most tender and tasty during the cooking process are those that do not reach a length of two centimeters.
How much raw material is needed. In order to prepare jam, which is enough for a family of three or four people for the entire cold period, one kilogram of cones is enough.

Those cones that are easily cut with a knife are suitable for jam. If you don't have a tool with you, just try poking the bump with your fingernail. If the skin succumbed, then such raw materials can be safely used.

Pine cone jam: a selection of recipes

Taking care of the health of the family, you should definitely master the recipe for pine cone jam. This pleasant delicacy with an atypical aroma for jam will protect you and your loved ones from insidious infections, and will also bring new shades to your usual menu.

Recipe number 1: classic

Peculiarities. It will require a minimum set of ingredients. At the same time, the taste and medicinal properties of pine cones are fully revealed in such a simple jam.

You will need:

young pine cones;
sugar - in equal amounts;
water - to cover the bumps two centimeters above their level.

Cooking

Wash the cones several times in cold water to rid them of dirt and needle impurities.

Transfer the raw materials to a large saucepan or basin and fill it with water. The liquid should be about two centimeters above the cones.

Turn on the gas and put the filled cones on the burner.

It is necessary to prepare the broth 30 minutes after boiling.
Cover the container with gauze or a towel and leave it for 12 hours in a dark place. For example, in the closet. As a result, the broth will acquire a greenish tint and a pronounced aroma of resin.
Strain the decoction. In a separate saucepan, combine the liquid with sugar, put on fire and heat until the granules are completely dissolved.
Send a third of the total volume of cones to the syrup and boil the composition for another seven to ten minutes.
It remains to roll up the jam in jars and send it to storage in a cool place.

Similarly, you can cook jam from spruce cones. Such a dessert reveals its taste properties best in combination with green tea. Raw materials must comply with the same parameters as in the case of pine.

Recipe number 2: no heat treatment

Peculiarities. This no-boil recipe is less time consuming and allows you to retain the maximum of the bud's nutrients. In addition, if you do not like to stand at the stove for a long time, this option is ideal for you.

You will need:

kilogram of cones;
one and a half kilograms of sugar.

Cooking

Sort and wash the buds well. Cut each one into four pieces.
Roll each cube in sugar.
Lay a layer of candied cones tightly on the bottom of the jar. In height, it should be about two centimeters.
The next layer is sugar. Its height should be about one and a half centimeters.
Continue layering ingredients until the jar is full. There should be sugar on top.
Cover the container with gauze and place it on a windowsill or other bright place, accessible to sunlight.
Shake the jar as the sugar melts into syrup. And when all the granules dissolve, the jam can be considered ready.

Recipe number 3: with lemon

Peculiarities. If your goal is to boost immunity, combine pine cones and lemon in one jam. This will increase the concentration of ascorbic acid. In addition, the citrus additive will eliminate the bitterness inherent in the needles.

You will need:

pine cones - 120 g;
kilogram of sugar;
half a glass of lemon juice;
a teaspoon of vanilla sugar;
water - to cover the bumps.

Cooking

Rinse the pine cones. Transfer the raw material to a saucepan and pour in enough water to completely cover the raw material.
Cover the container with a lid and put on a slow fire. Simmer the cones for half an hour, then let them stand for a day.
Pour the decoction through the gauze. Add lemon juice, vanilla and sugar to it, then put on fire. Cook the mixture until it turns into syrup.
Add cones to the syrup, and boil for ten minutes after boiling.

To avoid problems with the storage of jam, it is necessary that the temperature of the sweet mass coincides with the temperature of the walls of the container. Therefore, you will either have to completely cool the jam, or warm the jars well before seaming.

Recipe number 4: from pine needles

Peculiarities. If you did not have time to collect the bumps, this does not mean that you will be left without a healthy treat. In the autumn-winter period, you can easily make jam from pine needles.

You will need:

pine needles - two glasses;
large lemon;
sugar - 300 g;
water - six glasses.

Cooking

Wash the needles and pour three cups of boiling water over them.
After a couple of hours, when the raw material softens, beat the mass with a blender.
Add three more cups of boiling water, cover the container with a towel and leave for 12 hours.
Fold the gauze in several layers and pour the infusion through it. Squeeze the coniferous mass well so that all the essential oils are in the water.
Put the liquid on the fire, add sugar and simmer for about one hour. Don't forget to stir constantly.
Squeeze the juice from the lemon, add it to the boiling syrup and boil for another ten minutes.

Little tricks

In the preparation of any delicacy, there are tricks and subtleties that help to facilitate the work and make the taste of the dish more refined. Regarding coniferous jam, there are three basic recommendations.

Training. Before starting cooking, remove needles and foreign impurities from the raw materials. You will also have to sort out the bumps to remove the spoiled ones.
Tableware. During cooking, the cones actively release resin, which is not easy to wash off the surface of the pan. Therefore, it is not recommended to use white enameled dishes for making jam.
Storage. It is advisable to store jam in a dark room. The optimum air temperature is 12-14 C.

To maximize the benefits of pine cone jam, prepare the jam as soon as possible after harvesting the raw materials. If you don't have this option, transfer the buds to cloth bags. But you can store them in this way for no more than a month and a half, otherwise they will dry out.

How to take jam

If you have no contraindications to the use of coniferous treats, you can safely use it for preventive or therapeutic purposes. How to take pine cone jam depends on what problem you want to solve with it.

Doctors' reviews of pine cones contain warnings that this product is a strong allergen. Therefore, before starting treatment, you need to conduct a tolerance test. Eat a drop of jam. If you feel well, increase the amount to a teaspoon daily. If there are no skin or other problems, you can safely begin treatment. For diabetics, such experiments are contraindicated, because jam contains a lot of sugar.

If you still doubt whether it is advisable to make jam from pine cones, just refer to the experience and knowledge of your ancestors. Pine was held in high esteem not only in Russia, but also among representatives of other cultures. So, the Chinese considered this tree a symbol of longevity, and the Japanese even thought that it could give a person immortality. The real cult of pine cones was among the ancient Greeks. They believed that they contained the secret of good health and fertility.

Pine is a coniferous, monoecious plant that bears both male and female cones.
Male ones look like a kidney, they are small and thin in size, they grow in clusters - spikelets at the base of young twigs. But the female cones are dense in structure, with ribs and resinous. It is from them that brown solid cones are formed (and male cones simply fall off after pollination.

From time immemorial, various diseases have been treated with jam from pine cones in the Caucasus and Crimea. Young cobs contain a lot of vitamins, which together increase immunity, cure cough, fight polyarthritis, relieve bleeding gums, free the airways and strengthen the body as a whole. And in order to extract all the benefits from it correctly, you need to know the rules of preparation.

First of all, the benefit is that it is brewed from young, newly formed pine cones. Since this tree is known for its healing qualities, where almost everything is used: needles, buds, resin, shoots, pollen and cones. What can I say, even the air from the pine forest has a positive effect on people suffering from colds, bronchitis, bronchial asthma and pulmonary tuberculosis. Medicinal teas, decoctions and various aromatic oils and ointments are prepared from all pine components. But the most delicious and very effective medicine is considered to be jam made from pine cones.

Benefits of jam:

1. Phytoncidal effect. The needles effectively allow you to fight bacteria and viruses, as they are endowed with antifungal effects.

2. Anti-cold effect. Jam prevents the development of colds. But if suddenly it was not possible to completely protect the body from viruses, then this product will help to easily cope with the disease, eliminate a runny nose, cough, and reduce fever.

3. Expectorant property. This remedy has a positive effect on the treatment of the respiratory system. Doctors and patients have noticed the benefits of this pine cone jam in the treatment of such serious diseases as pneumonia, pleurisy, tuberculosis, bronchial asthma.

4. Immunostimulating effect. The jam contains useful vitamins and minerals that strengthen the body. This delicacy perfectly improves tone, improves the state of the psyche, eliminates fatigue and increases efficiency. It also relieves drowsiness and provides cheerfulness to the body.

5. Strengthening the cardiovascular system. The vitamins of group B included in the jam help to normalize the work of the heart and increase the elasticity of blood vessels. And thanks to the tannin, which is contained in coniferous cones, the development of a stroke is effectively prevented.

6. Antitumor effect. Jam protects a person from the harmful effects of free radicals, as it contains antioxidant properties, and it protects and helps prevent the risk of developing malignant tumors.

7. Normalization of digestion. Pine cones improve the functioning of the pancreas. This delicacy helps to cope with ulcerative lesions and stimulates intestinal motility.

It is recommended to consume this product in small quantities. For an adult, the norm is 2 tablespoons per day. For children, this rate is much less to two teaspoons. So be aware that the abuse of this product is quite dangerous. An overdose can lead to an allergic reaction, provoke an upset stool and cause a headache.

Contraindications:

Of course, this tasty and healthy jam with a lot of useful properties has a number of contraindications, which will be described below.

1. Breastfeeding

2. Children under three years old

3. Adults over 65

4. Patients with renal insufficiency

5. People with acute hepatitis

6. Allergy sufferers

When to Harvest Pine Cones for Jam

In order for pine cone jam to turn out to be of better quality and healthier, you need to know at what time these same cones need to be collected and which fruits are most healing. So below are the answers to these questions.

1. The time of collection of cones primarily depends on the climate. Take the southern region, the most time will be mid-May, and in colder regions this time is delayed until mid-June.

2. The best place to choose is far from highways in an ecologically clean area.

3. It is necessary to pluck the fruits from a healthy, lush pine, without rotting and any damage, then all the cones will be filled with health, since they will contain all the useful substances in the norm.

4. For collection, we need only young cones, bright green, resinous and juicy.

5. The size of the fruit is better to choose not large, but medium, because they are more useful.

How to make jam from pine cones - a classic recipe

Ingredients:

Cone - 1 kg
water - 2.5 liters
sugar - 1:1 with syrup.

Cooking method:

We take one kilogram of a young pine cone, clean it of needles and wash it in water.

Next, we shift the fruits into a large basin, fill it with water and set to boil on the stove. After the water boils, reduce the heat to low and continue to cook for another 40 minutes. Then remove from the stove and leave to infuse for 12 hours.

Then we separate the decoction from the cones for a while. Pour sugar into the broth in a ratio of 1: 1, mix and set to simmer for 70 minutes.

After that, without turning off the stove, we shift the cone back into the syrup and continue to cook for another 20 minutes, stirring occasionally.

The resulting jam is transferred to sterilized jars and wrapped in a warm blanket.

Delicious pine cone jam with lemon

Ingredients:

Cone - 1 kg
water - 2.5 liters
lemon - 1 pc.
sugar - 1.5 kg.

Cooking method:

We sort out the cones and wash them in water. We shift them into a basin or pan and fill with water. We put to cook for 3 hours on low heat, periodically removing the foam.

We put sugar in the syrup and cook for about 70-90 minutes, until the jam begins to thicken.

For 10 minutes, pour in the juice of one lemon, you can add the bump back and mix.

The jam is ready, we shift it hot into ready-made sterilized jars.

Pine cone jam: video recipe

Enjoy your meal!!!

Jam from young pine cones - I had only heard about this before, and it seemed to me that only very special grandmothers could cook it, to whom a special old recipe for this delicacy was passed down from generation to generation.

Last year, on vacation, we bought a jar of such jam, and the hostess told us the recipe. And now, for more than six months, I have been waiting for this special period, when those very useful, small, green and milky cones will appear on young pine shoots. Waited! And when in our park I saw that cones appeared on the pines, I gathered my friends and we went out of town to the forest on the weekend to collect cones.

To be honest, the task turned out to be not even an easy one. It's one thing in a park where young pines are planted, which grow evenly, and you can reach them even from my height. A completely different thing is the pine forest that has been growing there for probably more than a century, and the height of these trees is very impressive. But, the desire was very strong, so it was impossible to stop me. We jumped and invented sticks-deliverers ...

In general, after a few magical hours, our baskets were filled with young, juicy, resinous cones. All clothes and hair were covered with pine pollen, but everyone was very pleased, especially the children who watched the mothers jumping. Harvest is harvested - forward to the stove to prepare jam!

1. Here it is our collection. The cones are very fragrant, smooth and juicy. Ideally, they should be sorted out and the ugly ones thrown out, but I simply didn’t have such ones, each bump is a treasure.

2. Rinse the buds under cold running water to wash off the pollen.

3. We put the cones in a saucepan in which we will cook our jam.

4. Fill with purified drinking water and put on fire. Bring to a boil, turn off the heat and leave the cones for 12-15 hours. It is very convenient to do this in the evening so that you can continue cooking in the morning.

5. These are the bumps in the morning. They are slightly swollen and are no longer bright green, but a slightly swampy color.

6. Now you should drain the infused water from them - measure the volume of liquid.

7. I got exactly one liter of liquid. Based on this, we take one and a half times more sugar.

8. Pour back the water and put the sugar.

9. Put on fire and bring to a boil so that the sugar dissolves. Set aside for the jam to cool and absorb the sugar syrup. You can cook jam for several hours in a row, but I prefer a slightly different way: I bring the jam to a boil and set it aside, and so on for several days. I cooked for a total of three days. Bringing the jam to a boil in the morning and evening.

10. For the last time, strain the pink jelly into a separate container and put it on fire to boil.

11. Lay out the bumps separately.

12. We take sterilized jars.

13. We distribute whole and even cones into jars. Cones occupy about a third of the can.

14. As soon as the syrup boils, it can be poured into jars.

15. I got about two liters of finished jam. I was hoping there would be a little more, so one jar was left with only cones. I divided them into filled jars.

16. So the adventure jam is ready. Now in winter we will enjoy fragrant and tasty jam from young pine cones.

17. Hurry up, the cone season won't last long - literally until the end of June!

The guests are on the threshold, and your teapot has already boiled. What would you like to surprise them with? And serve your guests with cone jam for tea! How? Do you have this jam? Then you need to fix this oversight immediately! Moreover, there are good reasons for this.

Firstly, cone jam is an unusually delicious dessert with an amazing aroma and incomparable taste. Secondly, it is an excellent remedy for coughs, colds, sore throats and bronchitis, which perfectly strengthens and tones the immune system and, in addition, has a number of other healing properties. It is for this reason that cone jam should not be overused, 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, no doubt, in every housewife. So why not take a chance?

By the way, not a single winter among Siberian housewives is complete without a few jars of such jam. It is understandable, they have an abundance of cones, the edges are harsh, the winters are long and cold, therefore, without such a folk remedy, which is also extremely tasty, there is simply no way. And in Bulgaria, it turns out that cone jam, as they call it, is in second place in popularity after the classic Bulgarian rose jam and it tastes like caramel with a hint of spruce needles.

Indeed, cone jam tastes similar to ordinary honey, but its aroma resembles the smell of a coniferous forest in which you collected cones, and the pleasant aftertaste that remains after trying such jam surprises and delights at the same time. Cook a wonderful cone jam, it's not difficult at all even for a novice hostess. There are many recipes for its preparation, among them you can choose both simpler and more sophisticated. The main thing is to do it right, following the technology of your chosen recipe and listening to our helpful tips.

The main ingredient of this wonderful pine cone jam is cones that are 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 buds should be young, green, not yet stiff, juicy and sticky with resin, and so soft that they can be easily pierced with a fingernail. Collecting cones is best away from dusty roads and noisy freeways. The harvested crop must be sorted out, cleaned of debris and insects and rinsed thoroughly with water. Then pour clean cold water 2-3 cm above the level and leave overnight. In the morning, having prepared the enameled dishes necessary for cooking, clean glass jars and metal lids, you can proceed directly to making cone jam.

Pine cone jam (option No. 1)

Ingredients:
1 kg pine cones,
1 kg of sugar
3 liters of water.

Cooking:
Take young green pine cones, sort them out and rinse well with cold water. Then fold into a large container and fill with boiled water. Put the pan on a small fire and cook for 5 hours, then leave for a day in a cool place. 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, mix and put on medium heat. Wait, stirring occasionally, until the mass boils, remove the resulting foam and cook for another 5 minutes, then remove from the stove. Leave the jam to cool completely, then boil it again and, pouring into jars, put it away for storage.

Pine cone jam (option No. 2)

Ingredients:
1.5 kg of pine cones,
1.5 kg of sugar,
2 liters of water.

Cooking:
Sort through the collected cones and wash them thoroughly. Then pour into a saucepan and pour enough water to cover the cones by 2 cm. Leave the cones filled with water for a day, then strain the water and fill the cones again. Then put the pot with cones on the fire, bring the water to a boil, add sugar and cook, stirring from time to time and not forgetting to remove the foam formed during cooking, for 1.5 hours without a lid over low heat. Pour the finished jam from pine cones into prepared sterilized jars and roll up with sterilized lids.

Pine cone jam (option No. 3)

Ingredients:
Pine cones,
1 kg of sugar
1 liter of water.

Cooking:
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, while not forgetting to remove the foam until the color of the jam becomes amber. Adjust jam density with water.

Jam from pine cones (the so-called "Shishkin honey")

Ingredients:
Pine cones,
sugar,
water.

Cooking:
Sort the buds, remove any debris, and rinse them thoroughly with clean, cold water. Pour the prepared cones into an enameled saucepan, 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 saucepan closed with a lid. Then leave the cones at room temperature to infuse for a day. Pour the resulting green infusion into a bowl for jam, and discard the cones. Next, boil the syrup with sugar (for 1 liter of syrup - 1 kg of sugar) for at least 1.5 hours. The resulting syrup will turn raspberry in color, with an unusually delicate taste. Pour hot into hot sterilized jars and seal with lids. Honey from pine cones, even at room temperature, will be stored with you for a very long time.

Pine cone jam "Sunny summer" (without cooking)

Ingredients:
Pine cones,
sugar.

Cooking:
Sort and wash the freshly picked pine cones, then cut each one into several pieces and roll them in sugar so that they release their juice faster. Place the sliced 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, taking out 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. Close the cone jam with a tight lid and place in a cool dark place. It is recommended to treat the respiratory organs with prepared syrup, taking it 1 dessert spoon per 0.5 cup of boiling water twice a day. You need to drink in small sips in the morning on an empty stomach and in the evening before going to bed.

Jam from green pine cones "Forest wealth"

Ingredients:
1 kg of green pine cones,
1 kg of granulated sugar,
10 stack. water.

Cooking:
Wash the green cones collected before July 20 and soak overnight in cold water. Make syrup from sugar and water. Pour the cones into the hot syrup and, stirring constantly, boil them until each opens. During the cooking process, a black scale is formed, which does not need to be removed. Ready jam has a dark brown color. If it turned out thick for you, dilute it with boiled water to the desired density. Pour jam into prepared jars and store in a cool place.

Jam from crushed pine cones "Treat from the bear"

Ingredients:
1 kg crushed cones,
1.2 kg of sugar,
some water.

Cooking:
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 enameled saucepan, bring it to a boil and gradually pour sugar into it, stirring with a wooden spatula or spoon. Then pour the chopped cones into the resulting syrup and cook over low heat for 5 minutes from the moment of boiling. When the appointed time has elapsed, turn off the heat and cover the pan with gauze. After it has cooled completely, bring the jam back to a boil and cook a little, then cool again. Perform this operation 3 times. After you have done all this, carefully place the cones in the prepared clean sterile jars with a wooden spoon, pour hot syrup on top of them and roll up the jars with lids.

You can cook jam not only from pine cones. It turns out very tasty jam from fir cones, thick, like honey and also very useful, as well as from spruce, cedar.

Jam from fir cones

Ingredients:
80 g fir cones,
1 kg of sugar
water, vanilla, lemon juice - to taste.

Cooking:
Rinse the young fir cones thoroughly, transfer them to an enameled pan and completely cover with water. Close the pot with a lid and put on fire, bring to a boil, then remove from the stove and insist 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 fir cones,
1 kg of sugar
2 liters of water.

Cooking:
Sort the collected spruce cones, rinse and put in an enamel pan, fill with water, covering all the cones with it. Then put the container on a small fire 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.

Jam from cedar cones

Ingredients:
1 kg of cedar cones,
1 kg of sugar
1 liter of water
cinnamon - to taste.

Cooking:
Sort through the collected cedar cones, clean them of debris and needles, rinse, put in a saucepan, pour boiled water over it and put the saucepan on 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 removing the foam. Transfer the finished hot jam to dry sterile jars, roll up the lids and store in a cool place. This jam is good to use with strong hot tea for the treatment of colds and sore throats, the prevention of bronchitis in young children and adults.

The shape of larch cones is somewhat reminiscent of a flower. It is necessary 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 that are useful to us. The jam from them is very tender.

Jam from larch cones

Ingredients:
larch cones,
sugar,
water.

Cooking:
Collect larch cones and wash them thoroughly. Take a saucepan and fill it with water and add salt (for 1 liter of water - 1 tsp of salt). Soak the cones in this solution for 3 hours. Then take them out of the water, inspect and select the good ones. Pour the selected cones with sugar, the amount of which should match the number of fruits, and leave overnight. In the morning, drain the syrup and add 1 stack to the pot. water, boil for 10-15 minutes. Then remove from heat, after 3 hours put it back on fire. Now cook for 1.5 hours. Your jam should be dark in color with tender and soft fruits and a coniferous aroma. It facilitates the work of the respiratory tract with a cold. Pour jam into jars and close with lids.

Pine shoot jam

Ingredients:
1 kg of young pine shoots,
3 stack. cold water
4 stack. Sahara.

Cooking:
Pour young pine shoots with water, put on 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, squeezing the shoots well. Bring the broth without shoots to a boil, add sugar to it 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.

For many, cone jam seems like something incredible from the realm of fantasy. Cones - and suddenly jam from them. However, there is nothing strange in this, you just have to try it once, and then prepare yourself a jar or two of such healthy jam for the winter. Turn a cone hunt into the forest into a little family adventure and you will have something to remember in the winter, enjoying a quiet evening with the whole family cone jam.

Good luck with cone jam and good health!

Larisa Shuftaykina