How to make jam from pine cones

Since ancient times in the Caucasus and Crimea they treat many diseases with a unique potion - jam from pine cones. Young cobs include a lot of vitamins, which together increase immunity, eliminate cough, fight polyarthritis. In addition, the treat prevents bleeding of the gums, frees the airways, strengthens the body on all fronts. To get all the benefits, you must have knowledge regarding the preparation of treats.

Pine cone jam: rules for collecting raw materials

1. To make a truly valuable treat, harvest in clean places. Go to the pine forest, which is located away from motorways, industrial facilities, contaminated public roads.
2. The period of collection of raw materials depends on climatic conditions and the area of ​​growth of the fruit. If we are talking about warm regions, carry out the procedure in late spring (May 20-30). In the case when it is necessary to collect cones in cooler climatic conditions, the collection is carried out in mid-July.
3. For the preparation of refreshments, only young cobs should be selected, which are barely 12 months old. In the first year of maturity, such fruit crops are as saturated as possible with useful enzymes; they are juicy and pure. Cones are two to three year old dry and devoid of most vitamins.
4. In addition to the above basic requirements for harvesting, it is necessary to carefully study the appearance of the raw materials. So, remove the fruit from those trees that were not hit by insects. If you notice obvious signs of decay, discard such ears.
5. Collect only bright green cones, soft, unopened with pronounced flakes and a sticky layer (resin). Try to pierce the fruit with your fingernail: if it lends itself, you have chosen a good option.
6. Particular attention is paid to the size of pine cones. The diameter of the ears should not exceed 4 cm, length - up to 45 mm. Cones suitable for cooking treats do not have a white coating. They are sticky, juicy, intact. Other signs indicate the presence of tree diseases.
7. Basically, about 1 kg is enough for preparing a treat for a family of 4. pine cones. After collecting the ears, rinse them. Throw it on a sieve or colander, dip in a basin with cold water. Eliminate all trash and damaged items, dry on towels.

Pine cone jam according to the classic recipe

• drinking water - in fact
• granulated sugar - 0.95 kg.
• pine cones - 950-1000 gr.

1. The treat is prepared in several stages. It is such a move that ensures the gradual penetration of the sweet base into the structure of the fruit. The cobs do not fall apart and retain all the useful enzymes.
2. Sort and wash the cones. Rinse them a couple of times in a bowl of water, then let dry. Choose dishes with a heat-resistant coating, send the raw materials inside.
3. Add so much water that it rises 2-3 cm above the composition. Cover the container, send to the stove for heating. Set the hotplate to the mark between the maximum and the average. Strain the mass for 35-40 minutes.
4. When the set period expires, remove the container from the fire. Wait 10 hours, insisting the fruit in the dark. During this time, a pleasantly smelling broth with a greenish tint will turn out.
5. Now strain the infusion into a separate container for cooking syrup, mix granulated sugar.Once again, heat over low heat until the grains dissolve.
6. Rate the consistency of the syrup. It should be moderately thick, not spreading. Now send 1/3 of the total volume of pine cones into a homogeneous boiling mixture, continue to boil for 7 minutes.
7. Pack the finished elixir in containers, immediately cover with a tin. Cooling is carried out upside down under a sweatshirt. Store food in the dark, room temperature - 12-14 degrees.

Jam from pine cones without cooking

• granulated sugar (beet) - 1.8 kg.
• pine cones (young) - 1.1 kg.

1. After selecting, washing and drying the raw materials, prepare a jar for a spin of the appropriate size. Chop the fruit in small pieces (no more than 7 mm.), Roll each slice in sugar.
2. Now put a layer of cones about 2 cm high in a jar. Sprinkle with sugar to make 1.5 cm. Next, again make a row of pine cobs and granulated sugar. Continue sorting until the entire tank is full.
3. The top row should be made of sugar. Cover the neck with 2 layers of gauze, leave the container with raw materials in a sunny place. As you insist, syrup will form. Shake the container periodically.
4. When the granules of sand have melted completely, the treat can be considered ready. Cork it with capron or parchment and tourniquet, keep it cool and dark.
5. To tone the body, use jam 2 times a day for 15 g., Diluted with hot drinking water (100-120 ml.). It is advisable to drink the infusion before going to bed and in the morning on an empty stomach.

Jam from pine cones "Tsarskoye"

• drinking water - 2 l. + 150 ml.
• granulated sugar - 1 kg.
• ground salt - 35 gr.
• pine fruit - 1 kg.

1. Rinse the cones, then rinse them and dry in a colander. Put in a heat-resistant cooking container, add salt and 2 liters. table water. Preheat the mass and allow it to reach uniformity.
2. After that, leave the treat for 4 hours. During this period, bugs and worms will surface, if any. Now filter the solution, it will not be required.
3. Mix cones separately with sugar and leave for 11 hours. After about this time, syrup forms. Combine it with 150 ml. water and simmer on low heat for half an hour. The liquid should partially evaporate.
4. After 30 minutes, send the raw materials to the broth, continue to boil for another quarter of an hour. When hot, pack the treats in perfectly clean jars, cover with tin.

Pine cone jam with lemon juice

• drinking water - in fact
• vanilla sugar - 30 gr.
• lemon juice - 60-80 ml.
• pine cones - 120 gr.
• granulated sugar - 1 kg.

1. Wash pine fruit well, soak in a salt solution for 3 hours. After this period, drain the liquid, rinse the raw materials. Put it in a heat-resistant pan.
2. Add so much drinking water that it covers the cobs as a whole. Cover the container, send the composition for cooking. Strain at low power for 20-30 minutes, then set aside.
3. Wait a day. After a specified period of time, filter the composition. Add lemon juice, granulated sugar and vanilla to it. Warm up, wait until uniformity and density appear.
4. When this consistency is achieved, place the fruit inward. Carry out heat treatment for 10 minutes, pack refreshments on prepared containers. Cover with a tin, put in the cold.

Jam from chopped pine cones

• water - 480 ml.
• pine cones (chopped) - 900 gr.
• granulated sugar - 1.1 kg.

1. After selection and rinsing, chop the raw material into small pieces. You can grind the fruit in a blender, combine or wipe it with a meat grinder.
2. Mix granulated sugar and prescription drinking water in an enameled pan. Send the container to the fire and boil at low power until completely homogeneous.
3. After this, pour the cones into the boiling syrup, simmer another 8 minutes after the start of the boil.After the appointed time, turn off the burner, insist on fertility under the lid for 10 hours.
4. Now bring the mass to a boil again, simmer for a quarter of an hour. Cool at room temperature, carry out a third heat treatment. Sterilize containers in advance, pack treats on them.

Jam from pine and pine cones with cinnamon

• pine fruit (young) - 450 gr.
• ears of cedar - 400 gr.
• granulated sugar - 800 gr.
• freshly ground cinnamon - 5 g.
• filtered water - 800 ml.

1. When you harvest, start sorting it. Discard all unsuitable items for jam. Wash healthy ears, place in a pot with saline for 3 hours.
2. Drain the resulting liquid, wash the cones. Boil water according to the recipe, add fruit fruit to it. Put the container with the mass on the stove, cook until boiling.
3. After the first bubbles appear, languish the composition for 8 minutes. After this time, slowly add granulated sugar and freshly ground cinnamon. Set the burner to a minimum, languish the treat for 1.5-2 hours.
4. Shake the pan periodically and dispose of the foam in a timely manner. After the appointed time, sterilize and dry the containers. Spend goodies, cork with a tin. Keep in the cold.

Pine cone jam for cough

• pine cones - 900 gr.
• filtered water (drinking) - 2.8 l.
• granulated sugar - 2.85-2.9 kg.

1. Select cobs, leaving only completely healthy specimens. Rinse the raw materials, transfer to a saucepan and add drinking water according to the recipe.
2. Boil the mass over low heat for 2.5-3 hours until a characteristic odor appears. Turn off the stove, insist on a pine broth for 11 hours. Then remove the fruit, and use the liquid mass for cooking treats.
3. Add granulated sugar, set on a burner and cook at low power. Periodically interfere with the treat, it should become thick. When this happens, pack the composition in jars.
4. To cure an adult cough, consume 30 g. jam with a mug of tea three times a day. The child needs to reduce the amount to 15-20 gr. into a glass of hot drink.

Jam from pine cones for polyarthritis

• pine fruit (young) - 950 gr.
• clean and drinking water - 1.9 l.
• granulated sugar - 950 gr.

1. Rinse the pine cobs well, remove excess branches and needles. Dry the bumps in a colander. Then transfer to a refractory cooking container.
2. Mix granulated sugar and drinking water with the raw materials, send to the stove. Boil the mass until the first bubbles appear, then hold the composition on fire for another 10 minutes.
3. Cool at room temperature, repeat heat treatment. In a hot state, roll up a treat. Insist in the cold for 3 days, then you can start tasting.
4. If you want to relieve pain with polyarthritis, take pine cone jam in combination with a mug of tea. Add 20-30 gr. drugs. Therapy continues until the discomfort disappears.

It is necessary to use jam from pine cones with caution for people who have impaired renal function. It is also worth limiting the intake of treats for hepatitis (acute form), pregnancy and lactation, allergies to the main ingredients, diabetes, persistent headaches, digestive problems.

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