Healthy and tasty pine cone jam

I have a favorite place, it is located on the outskirts of the forest, surrounded by ravines where small pine trees grow. Getting there is not easy, but once you try the jam, you realize that it was worth it. 🙂 Green cones are collected in the spring, in mid-May. Cones up to 3-4 centimeters long are suitable for jam. From my own experience, I will say that the most delicious and tender cones are 1.5-2 centimeters in size. It was these young cones that I used to prepare this delicacy for the winter. I give you my proven recipe. To clearly illustrate the process, the step-by-step description is accompanied by photos. I assure you that the result will exceed all your expectations.

So, we need:

• pine cones 400 grams;
• granulated sugar 400 grams;
• water 400 grams.

How to make pine cone jam

Place the collected green cones into a convenient container. Be sure to remove needles and debris.

I’ll say right away that all the containers in which the collected cones have been will not be easy to wash, they will be covered in resin. Therefore, you need to choose a pan for jam that you don’t mind. When collecting pine cones, there are often pieces of twigs left at the end of the cones; these need to be removed by cutting them off with a knife. All pine cones damaged by pests are immediately removed from the general heap.

Pour water over the prepared jam base and leave for a couple of hours. During this time, the cones will become more juicy, and pests, if there are any inside the cones, will emerge. Only one ant surfaced, but I wouldn’t want to eat it. 🙂

Mix sugar and water in a deep saucepan. Boil. Pour the cones into the resulting syrup.

Bring the jam to a boil, collect the foam. Turn the heat down to low and cook the pine cones in sugar syrup for 2 hours. Don’t forget to stir the pine cone jam periodically and collect the foam as it forms.

During this time, the cones will decrease in volume and change color to a beautiful amber. My family says that at this stage the buds look like mulberries. 🙂 There is some truth in this, but still, if you look closely, you can see that these are just small bumps.

At the end of cooking, place the cones on a sieve to allow the liquid to drain into the pan. Bring the syrup to a boil. It has a beautiful reddish tint.

Pour syrup into prepared jars.

Next, put the cones into the syrup. There can be a few cones, just for decoration, or as many as you think is necessary. You can immediately distribute the syrup into jars along with the pine cones if you decide to use everything. You can make candied fruits from the remaining cones by drying them in the oven.

All you have to do is screw the lids on the jars and turn them over. I have baby food jars, which are small in volume and are perfect for this jam. Unusual jam should be wrapped and left until completely cooled. Store jars in a cool, dark place or basement.

In winter, serve pine cone jam with tea. It has an interesting pine aroma, resinous structure, and a magical taste.This jam is useful in winter and for colds, but it should be used as medicine, in small quantities. Cook with love for yourself and your family. Delicious preparations for the winter!