Jam and "honey" from pine cones is a real medicine, tasty and healthy. Their healing properties have long been known in Russia. They add such a delicacy to tea and drink it for colds, sore throats, coughs and bronchitis.
It is necessary
-
- For pine cone jam:
- 1 kg of cones;
- 1 kg of granulated sugar (per liter of liquid);
- 3 liters of water.
- For honey from pine cones:
- 75-80 cones per liter of water;
- 1kg of granulated sugar per liter of infusion.
- For pine cone jam according to the old recipe:
- 1 kg of cones;
- 1 kg of sugar.
Instructions
Step 1
Pine cone jam
Sort out young pine cones, rinse, put in a saucepan and cover with water. Put the saucepan on low heat and cook for four hours. Remove the broth from heat and put in a cool place for 10-12 hours to infuse. Then strain the broth through a colander and discard the boiled cones. And from the remaining pinkish jelly, add the jam. To do this, add sugar to it, stir, put on a low heat and bring to a boil, removing the foam and stirring gently. Boil for about five minutes over low heat, remove from the stove and cool. After a while, bring to a boil again and simmer for a few minutes over low heat. The jam should be transparent and thick. Divide the pine cone jam into sterile jars and cover with lids.
Step 2
"Honey" from pine cones
Go through the young green buds, rinse thoroughly and cover with water. It should cover the bumps by 1 to 2 centimeters. Close the lid and put on fire. Simmer for 20 minutes. Then remove the cone broth from the heat and leave to infuse for a day. The next day, pour the infusion into another saucepan, add sugar, mix well and cook as jam for at least 1.5 hours. Remember to skim off the foam and stir from time to time. You should have a nice crimson honey. Pour it into prepared sterile and preheated jars and close the lids.
Step 3
Old-fashioned pine cone jam
Go through the young buds, tear off the roots and cut them into quarters or halves (depending on the size of the bud). Cover with sugar and leave to infuse for a day. When the buds give juice, mix everything thoroughly and put on fire. Cook for 30-40 minutes. Then pour the jam into sterile jars and seal the lids.
