Pine needle jam with rosehip and lemon - a healthy winter recipe

Categories: Jam

To make medicinal pine needle jam, any needles are suitable, be it pine or spruce. But they need to be collected either in late autumn or winter. It is when the movement of juice stops that the maximum amount of useful substances is collected in the needles.

Ingredients: lemon, sugar, needles, rosehip berries
Time to bookmark: Winter, Autumn

You shouldn’t strip branches from pine needles right in the forest. Cut a couple of spruce “paws” and bring them home. Immediately remove the dry needles, and then put the “paws” in the sink and scald with boiling water, right along with the branches.

There is no need to dry the needles, except shake off the droplets of water to make it easier for you to work and tear the needles from the branches.

For 2 cups of pine needles:

1.5 liters of water;
1 kg sugar;
1 lemon;
0.5 cups of dried rose hips.

The needles need to be chopped. You can grind them with a meat grinder or using a blender.

Place the chopped pine needles in a saucepan, add rose hips to it and pour boiling water (1.5 liters).

Cover the pan with a lid, wrap a towel on top and leave the pine needles to infuse for 10-12 hours.

Fold the gauze into 2-3 layers and strain the pine tincture. Add sugar to the strained infusion, and now you can make pine needle jam. Bring the jam to a boil and skim off the foam. Boil the jam over low heat to 1/3 of the original volume.

At the end of cooking, add the juice of one lemon. Lemon will remove bitterness and add sourness. Pour the hot jam into jars and close with tight lids.Pine jam is not demanding, and it can be stored even at room temperature.