How to cook jam from cones?

Jam is also made from ordinary pine cones. It turns out not only tasty, but also healthy. This is not surprising, because cone jam is a piece of the summer sun, it retains the unique aroma and light taste of pine needles, which are so lacking on long winter evenings.

The air in the pine forest is special. It is easy to breathe there, and diseases disappear somewhere by themselves. This is due to the fact that the needles contain special substances that kill harmful bacteria. People always tried to use this property of firs and pines. For example, needles were steamed in a bath or oil was prepared from it. Or, finally, cooked jam from cones. It, as it turned out, helps in the treatment of diseases of the respiratory tract, such as tonsillitis, bronchitis, asthma. This product is also useful for diseases of the gastrointestinal tract. And for a depleted organism, especially with a lack of hemoglobin, jam from cones is simply irreplaceable.

Cone picking

In many ways, the taste and quality of jam is determined by the correct collection of spruce or pine cones. They should still be completely green, soft, and if they begin to harden, then the jam from the cones, the recipe for which is not so complicated, will become bitter. We must not miss the moment when the green cones begin to open. In the southern regions this happens by the end of May - the beginning of June, and in the north - not earlier than the end of June. It is then that they are suitable for cooking, and the collection process itself will turn into a fascinating event. After all, cones that have grown in the city are not recommended for use. It is better to look for a more environmentally friendly place and arrange a short hike, combining business with pleasure.

But the green cones are collected. For 1 kg of such raw materials, you need to take a kilogram of sugar and 10 ordinary (200 ml) glasses of water. Pine cones, jam from which it is planned to prepare, you need to wash well and soak for about a day. Fill them with water so that it completely covers all the cones (note that they swim). Then boil the syrup from the water with sugar, put the cones in it and cook until they soften and open. If the mass becomes too thick, add hot water to it. Then pour into sterile jars and store in the refrigerator.

Recipe 2 - "Five Minute"

The set of products and the preparation of cones are the same. Only cook differently. After boiling, cook the mixture for 5 minutes, then turn it off and completely cool. They boil and cool again. The procedure is repeated three times, after which the hot jam from the cones is poured into banks and rolled up.

A kilogram of well-washed young cones should be boiled in water with a volume of 3 liters for 3-4 hours on low heat. Then the cones are removed and discarded, and sugar (1 kg per liter of liquid) is added to the resulting jelly and cooked until cooked.

Recipe 4 - "Sun Jam"

This jam is cooked without boiling. Washed cones should be put in jars, sprinkled well with sugar. Then close the jar with a lid and put in the sun. Oily juice will stand out and dissolve sugar. To speed up this process, it is recommended to shake the jars. When all the sugar has dissolved, the jam is ready, and it can be removed for storage or eat immediately.

It must be borne in mind that the medicine is quite strong. Take it is advised on a teaspoon with green tea. Children can have allergic reactions, so they are first offered a small portion for testing. Jam from pine cones is used not only for treatment, but also for the prevention of diseases, and even just as a delicious treat.