How to cook fir cones. Harm to the human body

Far from every housewife prepares jam from fir cones, but in vain. Now we will tell you about all medicinal properties this delicacy, as well as give recipes by 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.

It is useful to eat such jam for colds for the prevention of diseases and their treatment, it improves immunity and will help the body cope with such diseases as a runny nose, cough, acute respiratory infections, tonsillitis, flu and sore throat much faster.

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 in diseases gastrointestinal tract, gum disease caused by beriberi, after a heart attack and stroke, with chronic diseases respiratory tract, low hemoglobin and exhaustion of the body.

All these useful properties are due to the content in spruce cones a large number vitamins, essential oils and phytoncides.

Substances contained in spruce cones	Beneficial features
Vitamin C	The main vitamin used to prevent scurvy and to strengthen the immune system
Tannins	Great for improving blood clotting in the body, have a good antibacterial effect and used for food poisoning.
Essential oils	Excellent tonic and antimicrobial action
Manganese	good action on carbohydrate metabolism, increasing the efficiency of the brain and enhancing the regeneration of cells and tissues.
Phytoncides	Excellent antifungal and antibacterial effect
succinic acid	The aging process in the body is inhibited, cell metabolism is improved
Vitamins E, K, PP	They are used to treat and prevent many diseases, improve digestion, have a good effect on the liver, cardiovascular system and sexual organs.

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

Disease	Therapeutic action	Applied doses
Angina	Has an excellent anti-inflammatory effect	1 tablespoon per day
Anemia	Increases the level of iron in the blood	1 tablespoon per day
genitourinary system	Anti-inflammatory and antimicrobial action	1 tablespoon per day
Cold	Restorative effect, lowering the temperature, reducing malaise, eliminating headache	1 tablespoon per day
Oral cavity	Has anti-inflammatory action	1 tablespoon 3 times a day
joints	Anti-inflammatory action	1 tablespoon per day
The 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	Restorative action	1 tablespoon daily in the morning before meals

Prevention of various diseases consists in the use of 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 own contraindications:

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

The subtleties of collecting spruce cones for jam

The time for collecting spruce cones is different and depends on which region you live in. The sooner you get warm, the sooner you need to collect 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, not affected by insects and various diseases. It is important to distinguish between "male" and "female" buds. "Female" are 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. You need to collect only young "female" cones for jam.

Their size is about 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:

Sugar - 1 kg;
Water - 2 l;
Fir cones - 1 kg.

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

The next day, we fall asleep everything with sugar and cook for 5 minutes, leave to cool until the next day.

Cook like this for another two days for five minutes, while removing the resulting foam.

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

Recipe 2

Ingredients:

Sugar - 2.5 kg;
Fir cones - 1 kg.

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

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

Store jam from spruce cones in a dark, cool place.

Recipe 3

Ingredients:

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

Processing 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 we drain the water again, rinse the cones and re-fill 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 dissolves in water, you can put the bumps into the syrup. Bring to a boil and cool again for about 5-8 hours.

After that, the jam is put on fire again, but it has been boiled for about 3 minutes. Cool down completely again. Repeat the cooking procedure 2 more times. On last step 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 complete cooling, the jars can be removed in a cold dark place. It is advisable to eat jam from spruce cones after 15 days from the time of its preparation.

Rosehip has a lot of useful properties, but not everyone loves its decoction. Take note of our tips on how to cook delicious, and it will become your favorite drink.

Read this zucchini caviar with tomato paste.

do not like it when fruits in jam are boiled soft? Then our recipe for apple jam slices.

Recipe 4

Cooking spruce jam cold method.

Ingredients:

Sugar - 1 kg;
Fir cones - 1 kg.

Pre-treatment of cones - wash them under running water and cut into small slices or plates. In a container, pour the cones with sugar and mix thoroughly.

After a while, the cones will give juice and then you can fill clean jars with them. Sprinkle each layer of cones with plenty of sugar, so that the last layer is also sugar.

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

After that, you can close the jars with jam from spruce cones under the lids and put them in a cold, dark place for the winter.

Bon appetit!

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! Especially since good reasons there is for it.

Firstly, cone jam is an unusually delicious dessert with an amazing aroma and incomparable taste. Secondly, this excellent tool against coughs, colds, sore throats and bronchitis, perfectly strengthening and toning the immune system and, in addition, having 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, besides extremely tasty, simply in any 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 jam from pine cones- cones collected on time according to all the rules, the collection of which is best done from mid-May to early June, and in cold areas - from late June to mid-July. The buds should be young, green, not yet woody, juicy and sticky with resin in them, 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 fill with 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 the preparation of 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 pour 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 thoroughly with clean, cold water. Pour the prepared cones into an enameled saucepan, cover 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 with a lid. Then leave the cones at room temperature to infuse for a day. The resulting infusion Green colour Drain into a jam jar 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. Upper layer must 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 for a day 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. The finished jam has 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. This operation do 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- 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 treatment colds and tonsillitis, 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 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 color with tender and soft fruits and 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 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 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

Medicines are not only bitter and tasteless. There is one delicious healing remedy - jam from the cones of various coniferous trees. It has long been brewed in the Caucasus. From there, many people know him. delicious medicine helps to treat colds and flu, boost immunity, easily cures throat and gums, lungs and gastric diseases, improves appetite, makes mood better.

The healing properties of cone jam are explained by the presence of phytoncides in coniferous trees. These biologically active substances destroy harmful bacteria and fungi in the human body.

Such a kind of medicine tastes good, not only adults, but even children eat it with pleasure.

It is enough to prepare 1-2 jars of cone jam per family for the winter and there will be no problems with immunity and diseases.

There are many recipes for making cone jam. Let's consider the most interesting of them.

Making jam from green spruce cones is quite simple, but you need to know some features:

The fruits are harvested in early July, when they begin to ripen, acquiring useful properties.
Only green soft cones pierced with a fingernail are suitable for collection, because in old stiff cones useful substances almost not.
The spruce tree should be of medium size, strong and healthy in appearance, as undamaged as possible. Dry and damaged - will not work.
The spruce forest must be chosen deeper in the forest so that it grows without the influence of dust, dirt and exhaust gases that are hazardous to health.
For cooking, it is better to use female cones, they are more sticky, grow at the ends of branches, look like buds.

How to make jam from spruce cones:

We collect suitable fir cones, small, up to 5 cm in size. We sort through, remove debris, branches and needles.
Wash them thoroughly under running water and leave for a day in clean cold water.
The next day, we cook syrup: 1 kg of spruce fruits and 1 kg of sugar are taken for 2 liters of water.
Without cooling the sugar solution, pour the cones into it, continue to cook, stirring.
We do not remove the foam formed during this.
When the cones bloom, then the jam will be considered ready.
At the end of cooking, they can be thrown away, and if desired, left, used to treat a sore throat by chewing.
In a hot state, we lay out the finished product in clean jars and close the lid.

This jam from spruce fruits is obtained with a tart taste of resin and coniferous aroma. Best used with green tea, using for the prevention of colds or as a sweet treat.

To pamper your household in winter, you can also cook, the best recipes of which, we have published on the site especially for our readers.

Jam from larch cones

Larch belongs to the Pine family, and its fruits are great for cooking. healing delicacy. It is recommended for strengthening the immune system, with pulmonary diseases and problems with the gastrointestinal tract.

Harvest the buds in early summer when they are at their busiest. nutrients and didn't get hard.
It is better to collect fruits of green color and small size - up to 5 cm.
You need to rinse them well. Divide larger ones into parts.
Pouring into a container clean water, adding salt: per 1 liter - 1 teaspoon.
The cones are dipped into the prepared solution and soaked for several hours.
Then they take it out of the water, select the suitable ones, fall asleep the right amount sugar: take sugar and water in equal proportions. The mixture is left until the morning.
In the morning, the syrup is drained, clean water is added to the pan - 1 cup.
Bring the mixture to a boil, cook it over low heat for about 5 minutes. Then they cool down.
3 or 4 hours stand and again put on a small fire, cook for 1-2 hours.
When hot, jam is poured into sterile jars, covered with lids scalded with boiling water.
Jam from larch fruits is stored in the refrigerator or in a cold place.

It is dark in color and has a pine aroma.

Cones in jam become soft, but retain their shape, they can also be chewed for diseases of the throat and gums.

Unusual jam from larch fruits is used not only as a medicine, sweets for tea, but also as a sauce for meat dishes. Even out of pure curiosity, it is advisable to try it.

Recipe for jam from pine cones in a proven way

There are several ways to make jam from pine cones.

This recipe is time-tested and therefore often used.

To make this jam, you need the following products:

2 glasses of water
1 kg of pine cones,
1.5 kg of sugar sand.

Cooking process:

Weld regular sugar syrup. To do this, dissolve sugar in water, bring the sweet solution to a boil and boil it for about 5 minutes.
Rinse the pine fruits thoroughly, cut each in half or smaller, it depends on the size.
Pour pine cones with hot syrup, leave the solution for six hours, or more.
Put the syrup with cones on the fire, bring it to a boil, then turn it off. Leave the mass to cool.
Then bring the jam back to a boil and cook over low heat for about 50 minutes.
Pack hot jam in clean jars, then roll up or close with lids.
As a result of cooking, the cones become soft, and the syrup becomes thick and tart. The jam will turn out with the aroma of a pine forest.
This healing and delicious product can be used to treat colds, flu, beriberi, gums, lung diseases. In winter, it will support immunity and even improve mood.

An unconventional pine cone jam recipe

The proposed recipe for cooking jam is simple, but quite interesting. The result is a very delicate syrup with the aroma of a coniferous forest.

You only need two ingredients to make it:

pine green cones;
granulated sugar.

How to cook?

First of all, you need to collect young green fruits of a pine tree in an ecologically clean forest, preferably female ones.
Clear them of debris and needles. Wash green fruits thoroughly in running water and cut into small pieces.
Immerse all the cones in sugar, stir well, you can even mash until the juice appears. Take sugar and cones in equal proportions.
Wash, scald with boiling water or sterilize glass jars. Do the same with their lids.
Place layers of cones in prepared jars, sprinkle each new layer with sugar until completely covered. Do not forget to cover the top of the cones with sugar.
Cover the jars with a clean cloth or napkins and place them on a lighted window so that the jars are heated by the sun. It should warm the contents of the jars, while the sugar is melted, releasing the juice from the cones.
In order for the melting and distribution of sugar to be uniform, you need to shake the jars from time to time.
Wait for the sugar to dissolve completely. At the same time, the syrup will acquire a yellow tint and the delicate sunny syrup will be considered ready.

It is necessary to use such syrup and jam from pine fruits in moderation. It is enough for an adult to eat up to 5 tablespoons a day, and for a child - 3-5 teaspoons.

Be sure to start with 1 teaspoon and follow the reaction of the body to avoid allergies.

This healing jam you can put in tea or eat as a bite, you can spread it on bread.

And its taste and benefits will be appreciated over time.

For lovers of original blanks, in our collection of recipes, you can learn about ways to cook tasty and healthy.

The benefits and harms of pine cone jam are in right choice the main components for the preparation and individual susceptibility of a person to the product. Before the advent wide choice medicines a delicacy of pine needles was used in medicinal purposes. A useful composition containing vitamins and trace elements, has the ability to cope with various diseases.

The chemical composition of jam from pine cones

Pine cone jam is not only a delicious delicacy, but also a storehouse of useful substances, necessary for a person. It contains essential oils that have the ability to have a beneficial effect on mental health. It contains: antioxidants, bioflavonoids and various acids, which help to strengthen the immune system and get rid of diseases as soon as possible.

vitamins

Pine jam is a benefit for all body systems. It contains:

Vitamin B. Has the ability to positively influence the cardiovascular system. Useful for people who are often stressed and depressed.
Vitamin K. Takes part in the biosynthesis of the body.
Vitamin C. It has an immunostimulating effect, protects against infectious diseases.
Vitamin E. Useful for people with skin problems. Promotes cell rejuvenation, preventing their rapid aging.

The vitamin complex in the composition of jam is able to increase mental capacity human, stimulate physical activity and prevent the development of many diseases not only of infectious origin.

Minerals

The product contains a complex of minerals:

Aluminum. It has a beneficial effect on the organs of the gastrointestinal tract, has a strengthening effect on epithelial cells.
Iron. Prevents the development of anemia (lack of oxygen). Beneficial for the functioning of the thyroid gland.
Copper. Gives elasticity skin. Required for normal operation GIT.
Chromium. Normalizes sugar levels in the circulatory system.

The chemical composition of jam from cones has the property of a general strengthening character.

Calorie jam from pine cones

The energy value of the product depends on the amount of sugar added during cooking. On average, it is 180 kcal per 100 g. But, compared to other sugar-containing delicacies, this figure is small, given useful composition dessert and do not abuse cone jam, then harm to the figure is excluded.

Useful properties of jam from pine cones

The benefits of jam from young pine cones for the body:

Biologically active substances phytoncides found in plants inhibit the development harmful bacteria. Contribute to the destruction of fungal infections. coniferous extract often used in folk medicine for the treatment of SARS.
The delicacy relieves the main symptoms of colds (headache, fever, runny nose). It is used for the prevention of acute respiratory infections.
Spruce jam - benefits for immunity. High content vitamins and minerals have a general strengthening effect. Human performance is stimulated, brain cells are activated, which leads to its improved functioning. Normalized psycho-emotional state thanks to essential oils as part of a dessert.
Advice! To improve the beneficial effects on the body, you can add lemon and walnuts to the dessert.
Expectorant property helps clear respiratory system. The use of jam is recommended for complicated types of lung diseases (bronchitis, pleurisy, tuberculosis, and others).
Useful vitamin B. Improves the functioning of the heart muscle. Jam prevents the occurrence of heart attacks and strokes.
The product has antispasmodic property. Suitable for people suffering from joint pain. Apply as a compress to the problem area. Dentists recommend sucking jam from cones in the mouth with severe toothache.
Cone jam improves the functioning of the digestive system.
Due to the content of antioxidants, the product prevents malignant formations in the body (tumors).

Important! Despite the beneficial properties of pine cone jam, you should consult with your doctor before using it inside.

Diseases that pine cone jam copes with:

tuberculosis;
lack of vitamins in winter;
lack of vitamin C in the body (scurvy);
bronchial asthma;
SARS and acute respiratory infections;
diseases caused by fungal bacteria;
problems with the gastrointestinal tract;
heart failure;
osteochondrosis;
pleurisy.

A useful product prevents stagnation of bile and stimulates excretory function stomach.

Is it possible to make jam from cones for pregnant and lactating women

The benefits and harms of spruce cone jam for women in position are individual. Pregnant women should try the product with caution to protect the fetus from negative impact. Before use, it is important to consult with a specialist.

If approved by a physician daily dose should be no more than 1 teaspoon. It is necessary to carefully monitor changes in the body. Cone jam in pregnant women can cause allergic reactions.

Breastfeeding women should refrain from eating cone jam.

Important! The product causes allergies and is not recommended for use by children under 7 years of age, and even more so by infants.

At what age can pine jam be given to children

Try to include in the diet healthy dessert possible after the child is 3 years old. But due to the allergic properties of the product, the first dose should be minimal and not exceed 1/3 tsp.

After the first test, it is necessary to carefully examine the child for 3 days. If no negative reaction is observed, you can continue to use the same amount no more than 1 time per day.

Important! Cone jam for children - benefits for immunity, but increase intake healing agent possible after the child reaches the age of 7.

It is allowed to eat up to 1 tsp. in a day.

How to take jam for medicinal purposes

Medicinal properties of jam from pine cones were revealed in ancient times. Today, the benefits of the product have been scientifically proven. It contains all necessary elements to fight various diseases. But independent application without medical advice is prohibited.

When coughing

The tool helps to cope with any kind of cough.

With a dry reflex phenomenon, the use of cone jam helps prompt elimination symptoms, but the dose should be within the limits prescribed by a specialist in order to exclude harm in the form of throat irritation from a sweet product.

When coughing with sputum, a healthy dessert helps to thin the secretions and gently remove them from the respiratory tract.

To get the effect of natural preparation it should be taken regularly for 1 tsp. no more than 2 weeks.

With angina

The benefits of jam from green pine cones for angina is to eliminate severe symptoms illness. It takes off pain, redness and cope with elevated temperature body.

Advice! To achieve maximum effect from jam, it should be drunk with tea. At high temperature the drink must be warm.

Per day, you can eat up to 1 tbsp. l. facilities. Children can take 1 tsp.

For stroke prevention

The tannins that make up the dessert are the main components of drugs for stroke. Pine cone delicacy tends to restore the body after an attack. Normalizes motor activity and the ability to speak.

Important! The remedy is eaten on an empty stomach 30 minutes before a heavy meal.

The course lasts 14 days. During this period, sugar-containing foods are completely excluded from the diet.

For bronchitis

To get rid of the disease, eat 1 tsp. jam 3 times a day. At the same time, it is plentifully washed down with water or warm tea. Drinking hot liquid is not recommended, so as not to harm the diseased organ.

For asthma

Experts recommend using pine jam asthmatics to avoid complications of the disease. Reception is carried out every day for 2 tbsp. l. The dose is divided into several small portions. Eat jam should be 5 minutes before meals. It is impossible to drink liquid.

Pine cone jam for weight loss

Get rid of extra pounds with the help of the tool will not work. Its high calorie content on the diet may contribute to the reverse effect. Therefore, nutritionists are allowed to take dessert in minimum doses that are not able to replace other valuable products. Cones do not have the ability to burn body fat.

When and how to collect pine cones for jam

The period for collecting pine cones falls on the month of May or June. It depends on the region where you live. Young green cones are suitable for jam. They can be cut with a knife without effort, and they are no more than 4 cm in length.

How to make jam from pine cones

Pre-cones are thoroughly washed under running water. Then they choose the most suitable ingredients without flaws and start preparing a healthy treat.

Advice! The buds secrete a sticky resin that doesn't wash well off the hands. So it's best to wear gloves.

Classic jam recipe

For this you will need:

pine cones - 1 kg;
sugar - 1 kg;
water - 10 glasses.

Cooking:

Cones are placed in a prepared pan. Fill with water so that it covers the fruit 2 cm above.
Cover with a lid. Then boil for half an hour.
The finished broth is left overnight in a dark place.
Pine cones are removed from the tincture with a slotted spoon. Next, add the amount of sugar equal to the proportions of water.
The syrup is boiled until thick.

Useful product with healing property pour into containers and cool.

Quick jam recipe

The ingredients are the same as in classic recipe jam.

To save as much time as possible, do the following:

Cones are poured with water and sugar is immediately added in a ratio of 1: 1.
The contents languish on fire for 1 hour and 30 minutes.

In the process of cooking, it is necessary to remove the foam as it forms. Jam is obtained with a reddish tint.

Recipe for pine jam without cooking

The number of ingredients is selected taking into account the capacity.

Cooking:

The cones are cut into small pieces.
Each part is rolled in sugar and laid in layers in a jar.
Sprinkle extra sugar on top.
The container is placed in the sun and covered with gauze to provide access to oxygen.

When the sugar is completely dissolved, the jam is ready to eat.

Pine cone jam with lemon

The combination with lemon will give the jam more useful properties.

Ingredients:

pine cones - 2 kg;
sugar - 2 kg;
water - 6 l;
lemon - 1 pc.

Cooking:

The cones are sprinkled with sugar.
Fill with water.
Cook for 1 hour 30 minutes, stirring.
Bring to a density and finally squeeze the lemon juice.

The mixture can be preserved for the winter. The taste of jam from cones with the addition of lemon is bright and rich.

How to make jam from cones in the video:

Harm of jam from pine cones and contraindications

The benefits and harms of cone jam directly depend on the characteristics of the body. You can not use the product to people:

prone to allergies;
hypotensive patients;
women in position;
nursing mothers;
suffering from kidney disease;
With acute form hepatitis A.

For a healthy category of people, pine delicacy is harmful when abused. It can cause gastrointestinal problems headache, fatigue and drowsiness. Harm is possible if the dessert is made from bad fruits picked from the road, with the presence of dirt or insects.

Is it possible to eat cones from pine jam

lovers delicious dessert even allow themselves to eat pine fruits. There are no contraindications to the use of cones: if jam does not occur negative reactions, then harm is excluded from raw materials. The main thing is to stick to the measure.

How to choose jam from cones in the store

Size. Pine cones should be no more than 4 cm in length. Then they will be soft and full of vitamins.
fruit integrity. Unscrupulous producers, in order to hide overripe cones, cut them.
GOST. The technological standard of the Russian Federation is prescribed as follows - 53118-2008. When it is detected, the buyer can be calm about the quality of the goods.
Number of pine fruits. Low content shishek is a rare jam. The main component is 70%.
Additional additives are excluded. Artificial preservatives and additives reduce beneficial effect jam on the body.
Naturalness. The composition should contain only natural ingredients.

Subject to the rules, the probability of buying a low-quality product is minimal.

How to store pine jam at home

So that pine jam does not lose its beneficial properties, it is poured into glass containers. Banks before this are sterilized with steam and dried. Cover the delicacy with plastic lids.

Important! You can't let the bank get hit Sun rays. Otherwise, the pine dessert will go bad and bring more harm than good.

The ideal storage place for the product is the refrigerator. But a dark cool cellar is also suitable. The temperature for the content should be 0-18 ° C. This mode allows you to save the useful composition and properties of jam.

The aroma from the dessert is quite sharp, so it is not recommended to store products that absorb foreign odors next to it.

Conclusion

The benefits and harms of pine cone jam are unequal. Bad influence possible in case of non-compliance with consumption standards, individual intolerance product and the presence of certain diseases. Otherwise useful product can only have a positive effect.