Pine or fir cone jam

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to make jam from pine or fir cones? First you need to prepare the cones. They must be collected away from roads, only then will they be useful. Collect small, soft buds 2.5-4.5 cm long

2. STEP 2

   

   The method for preparing cones for both recipes is the same - the collected cones must be sorted out and cleared of twigs. Remove damaged cones. I covered the bowl with wrapping paper. It is better to work with cones with gloves so that your hands do not end up in resin.

3. STEP 3

   

   Rinse the buds under cool running water. Then fill them with cold water and leave for 2-3 hours. During this time, the cones will swell, a little bitterness will disappear from them, as well as small insects. Rinse the cones again. Use a pan made of stainless steel or aluminum; it is easier to clean it from resin. To cook pine cones, both mature and green, I use an old aluminum pan. Do not use plastic buckets, colanders, etc., everything will be irrevocably damaged.

4. STEP 4

   

   Sort the prepared cones again, separate the larger ones (3.5-4.5 cm). They should be cut lengthwise or left for jam without cooking or for tincture. Fill smaller cones with water so that the water level is 1.5-2 cm above the level of the cones, add sugar and stir. After sorting, I ended up with 500 grams of small and larger buds.

5. STEP 5

   

   Prepare the necessary ingredients for making jam using the first method. The cones are boiled in 6 stages. For the first time, place the pan with the small bud over medium heat. Stirring constantly to dissolve the sugar, bring the contents of the pan to a boil, reduce the heat to medium and cook the pine cones for 10 minutes. Then remove the pan from the stove, cover tightly with a lid and a terry towel. Leave until completely cool.

6. STEP 6

   

   The second time, bring the jam to a boil, but do not boil. Remove the pan from the stove, cover with a lid and a towel and leave again until completely cool. For the third time, boil the cones over medium heat for 10 minutes, remove the pan from the stove, cover with a lid and a towel and leave until cool.

7. STEP 7

   

   For the fourth and fifth time, boil the contents of the pan, then turn off the heat and leave the jam for 30 minutes without covering it with a lid. For the sixth time, bring the jam to a boil, then remove the pan from the stove and leave to cool slightly without covering.

8. STEP 8

   

   Pour 1 tablespoon of lemon juice into the prepared, slightly cooled jam, stir and leave until completely cooled. You don’t have to add lemon, this is optional, but it provides a slight sourness, additional vitamins, and also prevents the jam from becoming sugary.

9. STEP 9

   

   Strain the cooled jam through 2-4 layers of gauze. Please note that the pine cones are not eaten. They contain resin that will not leave the body, but will settle in layers on the walls of the gastrointestinal tract.

10. STEP 10

    

    The finished jam should be a delicate amber-pink color, with a viscous consistency like honey. Its taste is pine, moderately sweet, with a slight astringent tartness. If you still decide to leave the pine cones in the jam, then after chewing them, it is better not to swallow them.

11. STEP 11

    

    Prepare the ingredients for the second method without heat treatment. The result will not even be jam, but syrup. Cut the prepared and sorted larger cone into 4-6 pieces. Place the cones in layers, sprinkled with sugar, in a jar of a suitable size. The top layer should be sugar. Close the jar with a lid and shake well. Then remove the lid and cover the jar with gauze in 2-4 layers to allow air access.

12. STEP 12

    

    Leave the jar in a dark, warm place for 3-4 days. Shake it periodically. The syrup will be ready when the sugar has completely dissolved. Strain the syrup through cheesecloth, as in the first method. It can only be stored in the refrigerator. This syrup should be consumed in moderation. It is enough for an adult to eat 1-2 dessert spoons in the morning and evening, and for a child – 1-2 teaspoons. It turns out to be a delicate yellow-amber color. Its taste is sweetish and pine.

13. STEP 13

    

    Place the pine cone blanks in sterile, dry jars. Store jars in the refrigerator or cool, dark place. The shelf life of cone jam is up to 2 years. Strained jam yields 500 ml, if with a cone, then 2 jars of 0.5 liters. Syrup without cooking also yields 500 ml. Take both jam and syrup with warm water or tea. Bon appetit!

Comments on the recipe

@rishk@

05.11.2023

4.6

Healthy and original jam, thanks to the author for the idea. By the way, you can make delicious pine syrup from pine cones.

Esenija

05.11.2023

4.6

how interesting...I've never eaten...

BLUE-EYED

05.11.2023

5

Lena, hello! Yes, jam is very interesting, but not in terms of food, for us it is only as an aid in treatment and has great power. Lena, I made a mistake on my phone, I think I’ve already corrected it, I’m always glad to see your visits for my recipes. I will be glad to see you as a friend, the robot blocks all messages. Thank you for your attention to the recipe and comment and sorry for my accidental mistake!

nik_ki

05.11.2023

4.6

Thanks for the recipe! Please tell me how to close it? Boil again after straining?

Catherine

05.11.2023

4.9

Hello, I followed the recipe, the buds at the end remained greenish and not brown like yours) is this normal?)

Catherine

05.11.2023

4.6

Please tell me what yield is obtained from the products provided? Which jar am I referring to?

Andrey

05.11.2023

4.8

Everything was explained in great detail, thank you! I'll wait for the buds to ripen