29.03.2024

How to make jam from cones – a healthy dessert with the scent of the forest

Externally jam from cones resembles liquid honey. But it tastes different – sweet, but with resinous notes and light bitterness. Cooked buds can be eaten.

They come out very soft, juicy and resemble candy. The cones maintained a pleasant pine fragrance.

Indifferent to this original delicacy like no one left. Especially children:

What to cook jam
  • 1 kg of young cones (preferably pine, but spruce or larch);
  • water;
  • 1 kg of sugar.

From this amount of ingredients you will get about 2 litres of jam.

Where and when to collect pine cones

For jam you need a green, soft cones, which are easy to pierce with a fingernail or cut with a knife. They should be no longer than 3-4 cm.

Do not collect cones in town, near roads or industrial establishments. Go into the woods and try to look for young trees.

The second half of June – the best time to collect cones, but it can vary depending on the region. In warm areas the bumps can collect at the end of the spring, and in the cold until mid-July. It also depends on how late it was summer.

Sometimes cones are sold on the market. If you don’t doubt their origins, buy. But first carefully inspect the product.

How to make jam from cones

Some prefer to cook the cones once, but for a long time. And it’s better to cook the dessert in stages. So jam will be more rich and flavorful, and the bumps will soak the syrup and will taste better.

Rinse the cones from dust and any contamination. If they have left the stalk, then cut it with scissors. Fill the cones with clean water so that it covers them for 1.5–2 cm.

Place the pot with cones on medium heat and bring to a boil. Then remove from the heat, cover and allow to stand for 12-15 hours.

Drain the cones with the water. You should get approximately 1 liter of fluid, but may be smaller or larger. This is the number you need to know to determine the exact weight of sugar. 100 ml of infusion take 100 grams of sugar. Pour the infusion back into the pot with pine cones and cover them with sugar.

Put on a moderate heat, bring to a boil and cook for another 5 minutes, from time to time removing the foam.

Then remove the pan from the heat and leave jam the lid on for 10 hours. Then again bring to a boil, boil 5 minutes and cool another 10 hours.

Repeat the cooking again, but not cool jam.

Thus, after infusion of the cones has to be cooked three times. This is useful, for example, according to this scheme:

  • the first cooking in the morning;
  • the second cooking in the evening;
  • the third boiling the next morning.

If you make even 2-3 sets, jam will be even richer.

Put the bumps on the bottom of jars and pour syrup. After complete cooling, it will thicken. Jam jars, you can close kapron lids and store in the fridge. Or roll up and put in a dark cool place.

What is the use of jam from cones

Contained in the cones essential oils have anti-inflammatory and antibacterial properties.

So many people use jam from cones for the relief of fever, bronchitis, cough, and rhinitis.

The people on the forums share these tips for taking the sweet medicine:

  • For prevention it is recommended that adults have no more than 2 tablespoons of jam per day, and children older than 3 years – no more than 2 teaspoons.
  • For the treatment of adults eat 1 tablespoon of jam three times a day, and children older than 3 years – 1 teaspoon.
What you need to know before you eat jam

Jam can cause allergies, especially in children. So first try a little. If you will not show signs of allergies, can safely eat dessert and beyond.

Pregnant and nursing women, and people suffering from kidney disease, before the use should consult a doctor. One should not lean on a treat and those who are diabetic.

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