Recipes for delicious jam made from pine cones and needles

Benefits of pine cone jam

Environmental factors, genetics, and a weakened immune system lead to frequent viral and infectious diseases. However, don't rush to the pharmacy for medication; try time-tested folk remedies. For example, pine jam is called a healing "elixir" and is used for:

• strengthening the immune system;
• restoration of vitality and energy;
• prevention and treatment of respiratory diseases: cough in acute or obstructive bronchitis, tracheobronchitis, pneumonia, etc.;
• prevention and treatment of diseases of the digestive, nervous and cardiovascular systems;
• strengthening of nail plates and hair, restoration of skin elasticity;
• improvement of bioenergetics and general well-being;
• prevention of the formation of benign and malignant neoplasms.

People with allergies and individual intolerances should not make or take this “elixir”.

Any folk remedy, including pine jam, can be both beneficial and harmful. Regarding contraindications, this product is prohibited for the elderly, children under 3, asthmatics, and during pregnancy and breastfeeding.

Video: "Pine Cone Jam Recipe"

This video will show you how to make delicious pine cone jam.

Preparing for canning

Many people are interested in when to collect pine cones for jam. It is better to collect raw materials in the pine forest in the second half of May or at the very beginning of June.

Trees and branches should have a healthy appearance. If any spots, wounds, or thick, dark coating are visible on a cone, it's best to avoid the plant.

A selection of recipes

Many have heard about the health benefits of pine bud and cone jam, but not everyone is familiar with the process of making it. So, let's figure out how to make pine cone jam.

Classical

Collect pine buds, shoots, and cones, sort and clean them of debris, and wash thoroughly. Soak the forest-gathered ingredients in water for 5–10 hours. Drain the liquid, add granulated sugar, and purified drinking water. Place the pan on the stove and bring to a boil. Simmer the pine cone syrup for 2–2.5 hours.

Without cooking

Pine cones that are not heat-treated during preparation have a wide range of beneficial properties. Raw jam is helpful for bronchitis, tracheitis, tracheobronchitis, and other respiratory ailments.

To make raw pine cone jam, you will need 1.5 kg of young buds and 2.5 kg of granulated sugar:

1. Wash the collected spruce and pine buds thoroughly, remove any small debris and soak for 8–12 hours.
2. Grind the main ingredient in a meat grinder or chop into thin slices.
3. Prepare the storage containers – the jars need to be scalded with boiling water or sterilized.
4. Sprinkle crushed pine cones in layers no more than 1 cm thick. Sprinkle each layer with sugar.
5. Place the jars in the refrigerator. Shake the contents every 2-3 days. When the sugar has completely dissolved and syrup has formed, the product is ready to use.

Store the uncooked jam in the refrigerator. Shake the glass jars occasionally. The shelf life of this dessert is 5-6 months.

With pine needles

If you're craving something unusual and aromatic, make jam from pine shoots and needles. To prepare this medicinal "elixir," you'll need 0.5 kg of green pine shoots, 2 large handfuls of needles, 0.7 kg of granulated sugar, and 200-300 ml of purified drinking water.

The recipe is as follows:

1. The collected needles should be sorted, cleaned of debris and resin deposits, and washed thoroughly. To prevent the needles from settling, place them in cheesecloth bags.
2. Place sugar and water in an enamel or copper bowl. Place the bowl on the stove and bring to a boil.
3. Pour boiling syrup over the pine cones and needles. Simmer for 10–15 minutes.
4. Remove the pan from the heat and let the contents cool and steep. Remove the cheesecloth bags containing the pine branches.
5. Simmer the mixture for another 20–25 minutes. Pour the syrup into glass jars scalded with boiling water.

It's not recommended to eat the jam immediately after making it. The syrup made from pine shoots and coniferous branches should be left to steep for a while.

With pine nuts

Pine cone and pine nut jam helps strengthen the immune system and prevent colds and viral diseases.

To make this jam, prepare 1 kg of pine cones and nuts, 1 kg of granulated sugar, 1 liter of drinking water and a pinch of cinnamon.

The ingredients are pre-sorted, cleaned of debris, and washed thoroughly. The pine nuts should be toasted in a dry frying pan.

Pour boiling water over the pine buds and cones. Bring the syrup to a boil. Add the pine nuts, granulated sugar, and a little cinnamon to the pan. Simmer the mixture over low heat, stirring occasionally and skimming off any foam that appears.

The process of preparing such a valuable and healthy product takes at least 2 hours.

Tips for cooks

Few people know that kidney-shaped pine cones, considered male fruits, are not used in cooking. The medicinal "elixir" should be prepared from female cones. Their surface is covered with a transparent, sticky coating.

Only young, green cones should be harvested, before they harden and develop a brown shell. Pine buds and shoots, coniferous branches, and nuts can be added to enhance the jam's flavor.