How to cook jam from cones?

Of the usual pine cones, too, are jam. It turns out not only tasty, but also useful. This is not surprising, because jam from cones is a part of the summer sun, it retains a unique aroma and a slight taste of needles, which are so lacking in long winter evenings.

Why it should be cooked?

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

Collecting cones

In many ways, the taste and quality of the jam is determined by the correct collection of spruce or pine cones. They should be still quite green, soft, and if they start to harden, jam from cones, the recipe of which is not so complicated, will become bitter. It is necessary not to miss the moment when the green cones begin to unfold. In the southern regions, this happens by the end of May - early June, and in the north - not before the end of June. It is then they are suitable for cooking, and the collection process itself will turn into a fascinating event. After all, the cones that grew in the city are not recommended for use. It is better to look for a place more environmentally friendly and arrange a small trip, combining the pleasant with the useful.

Recipe 1

But here the greenish little cones are collected. For 1 kg of this raw material 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 cook, you need to wash and soak for about a day. Fill them with water so that it completely covers all the cones (we must bear in mind that they are swimming). Then boil the syrup from the water with sugar, put the cones in it and cook until they soften and unfold. If the mass becomes too thick, it must be topped up with hot water. Then pour into sterile jars and store in a refrigerator.

Recipe 2 - "Five-Minute"

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

Recipe 3: Honey from cones

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

Recipe 4 - "Sunny Jam"

This jam is cooked without cooking. Washed cones should be placed in cans, well pouring sugar. Then close the jar and put it in the sun. Will be oily juice and dissolve sugar. To accelerate this process, it is recommended to shake the cans. When all the sugar has dissolved, the jam is ready, and it can be taken away for storage or immediately there.

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