How to make jam from pine shoots - a recipe for preparing it for the winter

Jam from young pine shoots

To prepare such jam, pine shoots are collected when their length does not exceed 2 centimeters and they have not yet become pubescent. It's spring, mid-May.

Sort through the shoots and remove scales and needles. Fill the shoots with water so that the water covers the branches and place the pan on the stove.

You need to boil the pine shoots for at least an hour, over very low heat.

Remove the pan from the stove, cover with a lid and leave to steep in a cool place for 24 hours.

Drain the water from the shoots into another pan and add sugar at the rate of 1 kg of sugar per 1 liter of broth. Place the pan with the broth on the fire and cook the syrup. The syrup should be thick and stick to a spoon, like honey.

If desired, you can add lemon or citric acid.

When the syrup thickens enough, add the pine shoots to the syrup and cook for another 10 minutes.

Place the jam in small jars, close them, and store in a cool place.

Pine shoot jam

If you missed the time and the shoots are already overgrown with needles, it doesn’t matter. Such shoots are also suitable for making jam, but you need to fuss with them a little more.

The needles from the shoots need to be peeled off and the branches sprinkled with sugar at the rate of:

• For 1 kg of pine shoots;
• 1.5 kg of sugar.

Leave the shoots to steep overnight.

Add 1 liter of water to the pan and cook over low heat in 3 batches:
Boil for 5 minutes, then leave until completely cool.

At the last boil, add chopped lemon or citric acid.

Close the jam jars with lids and place them in a cool, dark place.

Pine shoots jam tastes like nothing else. Light bitterness is combined with sourness, and some people look for strawberries in a jar of jam. But in any case, jam made from pine shoots smells like New Year and holiday.

How to make holiday jam from young pine shoots, watch the video: