Pine cone jam

Now is just the time to prepare jam from pine cones (they themselves collected them only today), so I decided to share the recipe just now ...
This jam was still made by my husband's great-grandmother ... In May, when the cones are green and have not yet become firm and not lignified, they are collected, washed, ripped off the roots, cut in half or into quarters, depending on the size, and covered with sugars in a ratio of 1: one. Let it brew for a day, the cones let the juice out and after that they are boiled for about 30-40 minutes and rolled into jars. The jam is not only tasty and aromatic, but also very medicinal. We drink tea from it and give it to children after a year from colds and sore throats. it is very good to drink such tea in a sauna or a bath after a steam room ...

Wow. And we only heat the samovar with cones: D A 1 to 1 is it by weight or volume? What is curative is curative. Mom, when she was alive, treated my son for a cough with some kind of drug, which definitely included either cones or needles. It is so viscous, amber in color, but completely transparent, homogeneous, apparently filtered ...

And my mother-in-law makes jam from young branches of a Christmas tree. Then he takes them out of the syrup. It turns out a liquid like viscous honey. And the smell! ...

[Pine cone jam]

And this is what the great and mighty Internet says:

1.Pine cone jam
1 half-liter jar of young pine cones (the size of a large hazelnut or a little more, collect in late April - early May) pour cold water, boil for 15-20 minutes until they become soft, but not boiled. Remove with a slotted spoon, transfer to prepared syrup (1 kg of sugar, 2 glasses of water) and boil for another 20-25 minutes. The jam turns out to be very tasty and beautiful.

2.1 kg pine cones
1 kg of granulated sugar
10 glasses of water (200 ml each)

This is not just a jam in the full sense of the word, it is a medicinal jam. And this medicine helps very well against polyarthritis. It's good to stock up on it for the whole year, especially since it is perfectly stored in the refrigerator. It should be added to tea in 1 teaspoon and consumed until the pain stops.

Wash cones and soak in cold water for a day. They need to be collected before July 20, while they are still green and have just begun to open. Mix sugar and water and boil the syrup. Pour the cones into the still hot syrup and boil, stirring constantly, until they are all opened up. The black scale formed during the process does not need to be removed. If the jam is thick, dilute it with boiled water. The finished jam is dark brown in color and has a rather pleasant taste.

3. Pine cones jam. To make jam, pine cones must be collected in young, environmentally friendly pine plantations, away from roads and highways. And the recipe for making jam is quite simple. Before cooking, young pine cones are sorted out, debris, needles are removed, washed in clean water, poured into an enamel pot and poured with cold water so that it covers the cones by 1-1.5 cm.

Then the cones are boiled, adding granulated sugar (for 1 liter of infusion, 1 kg of sugar). Next, they boil like ordinary jam for at least one and a half hours, removing the resulting foam. The result is jam of a beautiful, reddish color. It is poured into hot cans. Tea with such jam tastes good and has a beautiful color. The smell of pine needles gives it a spicy delicate aroma. But its main advantage is that it is curative. And one more feature: to make such a jam, you need to collect only young green cones. Collection time - end of May.Pine cone jam is not only tasty and original in itself, but also has pronounced bactericidal and healing properties. Especially with depletion of the body, diseases of the gastrointestinal tract and respiratory tract.

It is known that pine needles are widely used in medicine, and pine cones are a storehouse of many useful substances. Interesting USA: Pine Cones Can Treat Stroke Substances that can be extracted from pine cones and green tea leaves can be used successfully to treat strokes. In experiments on mice, it has been proven that these compounds belonging to the tannin group prevent the death of brain cells. It was known that during a stroke, brain cells die due to impaired cerebral circulation, but many cells die after the restoration of blood flow in the affected areas.

This is thought to be due to an enzyme known as PARG, which plays an important role in the cell. It turned out that in some cases, the cell's efforts to repair damage may require too much energy from it, so it dies. The PARG enzyme plays an important role in the recovery process. If you block it, you can prevent cell suicide. Scientists at the University of California at San Francisco believe that the varieties of tannins they have discovered can stop the cell's self-destructive reaction to damage. In experiments on mouse brain cells, the addition of tannins killed 20 percent of the cells instead of the usual 70 percent. The problem so far is that the molecules are too large and cannot independently get from the blood to the brain. Scientists are now working to create a smaller version of them that will be devoid of these shortcomings. Other groups of scientists are trying to find alternative approaches to blocking PARG.

4.Pine cones honey. To prepare honey you will need: young cones (still green) 75-80 pcs. per liter of water, granulated sugar (1 kg per 1 liter of infusion).

We'll warn you right away that honey cones need fresh, green ones. It is also worth noting that it is better to collect them away from the highway, in ecologically clean areas, and ideally, where young pines grow. And they collect them directly from the tree. Collect cones at the end of May.

Sort out the collected cones, rinse thoroughly in clean water and fill with water so that it covers them by 1-2 cm. You need to boil for about 20 minutes with the lid closed, then leave the broth to brew for a day.

The next day, pour the infusion (do not be alarmed, the normal color of the infusion is green), pour into another pan, add granulated sugar from a ratio of 1 kg. sugar per 1 liter. infusion and cook like jam. Do not forget to skim off the foam during cooking. Cook should be at least 1.5 hours.

At the end of boiling, you should have raspberry-colored honey. It should be poured into heated jars and closed with lids. To prevent the honey from becoming sugared, you can add 1 incomplete teaspoon of citric acid to it.

Pine cones contain a lot of useful substances, so honey from them will be not only tasty, but also healing for the body. This honey will be especially useful for diseases of the gastrointestinal tract and respiratory tract.

And here are pictures of jam and honey.

I read on the internet that they can be collected until the end of June, although we collect in May while young ...

photos of the collected cones and cones already cut, covered with sugar and let the juice ...

And this year, for the first time, I prepared a small jar of honey from hatched pine buds ... but according to my recipe it is not boiled, but simply kept in a warm place for several days, until the sugar is completely dissolved, and then filtered

MIRAMAX, I just tried jam from such cones (they were treated to them at work), very tasty (syrup can be added to tea instead of sugar, they say it cures for colds), if you chew a cone, close your eyes, then you don't need to go to the forest

MIRAMAX, I just tried jam from such cones (they were treated to them at work), very tasty (syrup can be added to tea instead of sugar, they say it cures for colds), if you chew a cone, close your eyes, then you don't need to go to the forest

so we cook this, we give children with colds and when the throat hurts, they used it purely in the medical plan, but yesterday they filled up somewhere 3-4 kg, so now it will be possible to use it as a sweet ... but the aroma is really so strong that it seems like I'm in a pine forest ...

But I still didn't understand whether to remove the foam or not?

But I still didn't understand whether to remove the foam or not?

Today I cooked my cones for 30-40 minutes under a lid on low heat, so there was no foam, perhaps it is when the cones are harvested in June, then foam forms, but I never took off ...

Jam ... amazing!
For me, the first place in such a recipe has always been healing properties. And after boiling, how much useful remains?
In my recipe, the cones are cut into pieces (as you can cut, it is not very easy), covered with sugar and placed in a dark place for at least forty days. During this time, you need to shake the contents of the jar several times so that all the sugar is mixed with the juice.
Then drain the resulting syrup. A wonderful remedy for coughs and bronchitis. Especially for children
But pour the remaining cones with vodka! Or alcohol ... This is for an amateur. And also withstand forty days. It turns out already a medicine for adults. But between us girls, the taste of this liquor is awesome. It can be used for pleasure in small doses.

[Volga]

Volga! Very interesting too! And slicing is probably better on a slicer. In short, there is everything: desire, slicer, recipe (I think, as always, 1: 1), all that remains is for pine cones to be delivered to my home !!!

It is illogical to send cones. Because jam must be made from fresh! Then send the jam or liquor!

There is only one way out: to cook and eat for everyone!

So, girls, I propose to us by the sea with my pine cone jam and liqueur. Your exotic at sea will go with a bang!

[Volga]

All right, now just as soon as I can cut off all the cones !!!!
Volga please proportion to the studio.

Proportions ... I was even confused at first! All by sight, after all. I think no special accuracy in grams is required here.
So ... I usually fill a three-liter jar with chopped buds up to half and then add sugar to the top. So the ratio is 1: 1? I think so
And I fill in vodka as much as it is available. Ideally, too, to the top. Alcohol helps to extract active substances from the buds, dissolves sugar. The less vodka, the sweeter the product. Everyone can do as they like. Try the product while infusing, but don't get carried away!

Thank you, there is little left to do - to get these very cones. It's good that they can be collected at the beginning of June, just I will have time from about 1 to 5 - I'll go look for cones

I brought young sprouts from the forest, washed them, and I'm going to cover them with sugar. And then - just boil or add more water? : - \ Advise?

Pour water and cook.

I tried this jam for a long time. They gave me a try and asked me to guess what it was. I never guessed! And when they told me that this was pine cone jam, I had a shock. After reading all of the above, I think that it was not jam, but honey. It was a very clear, rather thick syrup with a beautiful amber color. And the taste is very unusual and very pleasant! The woman who treated us said that it is necessary to collect young cones (or shoots?) When their length is ten centimeters. Not more! But then I did not ask the exact recipe, she was young, she did not cook any jams, and I did not intend to !! And then I regretted it many times ...

[Lissa]

Pour water and cook.

Lissa, thank you very much for your reply.
And I also found about this jam - is this cooking method suitable?
Structure:
Young spruce shoots - 3 glasses
Granulated sugar - 1.5 cups
Water - 2 glasses
Cooking method:
For making jam, it is advisable to use spruce shoots no more than 2 cm long, which are still quite soft. Put the collected green panicles in a saucepan, cover with granulated sugar and add a little water (for syrup). Mix and cook everything, stirring occasionally, for about 20 minutes.
and More - do you need to pull the shoots out of the syrup later or not?

The recipe is good. You just need to let it infuse. So that the syrup absorbs all the juices. Better to cook a little and set aside. Then take out the shoots.

That jam, which I was treated to, had a consistency like fresh honey, and there was not even a hint of any cones or shoots. It was super transparent and the color was like honey of flowers. This is what I would cook, especially since there is a five-year-old human cub from time to time at home !!! Can anyone find such a recipe and suggest?

The shoots are taken out and it turns out like honey. I have it in the fridge. Now I'm taking a picture of last year's.

In-in !!!!! It is the most !!! This is what I want !!!! I WANT, I WANT, I WANT !!!!!

In-in !!!!! It is the most !!! This is what I want !!!! I WANT, I WANT, I WANT !!!!!

I get the same out of cones, only I don't take out the cones, but throw them together with the syrup in tea, I like to chew them ...
and this syrup or honey is really very healing, and even yesterday she gave her youngest her 8 months a fresh syrup, she began to cough, she drank with pleasure, although I just poured cough syrups into her, although they are sweet, she doesn't like it ... this saw with pleasure, even licked my lips ...

[Pine cone jam]

Recipe from the Book "Hostess Encyclopedia" V. I. Astafiev, Minsk, "Universitetskae" 2000

Pine cone jam

Sort out young pine cones, rinse 3 times with cold water. Place in an enamel pot, cover with cold water 2 cm above the surface of the cones. Boil under a closed lid over low heat for 20 minutes, let it brew for a day. Then carefully drain the infusion. It should be green. Add sugar at the rate of 1 kg. 1 liter. infusion and cook over low heat for about 1.5 hours. Pour hot, and after cooling, close with any lids.

with human cubs, it would be necessary to neatly conifers a powerful allergen and the fact that an adult will facilitate breathing and help from coughing, in little things can cause respiratory arrest, children under one year old are especially vulnerable - their physiological processes are not yet fully formed, so you can try, only by droplet and watch how it reacts

I don’t know about the others, but my little thing didn’t eat tea with jam until a year ...

I don’t know about the others, but my trifle didn’t eat tea with jam until a year ...

And mine does not burst even in five years !!!! She doesn't like the "berries" there, and she still doesn't eat the filling in the pies, she picks out any raisins from the cakes and throws them away !! Oh how !!!!

Mine is already fourteen years old, she does not eat baked goods with raisins. When something is baked, it asks "Is it empty?" The only exception is a roll with poppy seeds ...

this is temporary, I did not eat raisins before the first baby

All my life I have lived near a pine forest, and I have never heard of the fact that cones can be used to make jam and even healing
I went to the forest today, I didn't find green cones, but I picked up young shoots of a pine tree. Now I want to make a syrup and I have a question: does the recipe say that sprouts are needed, but does it matter for me pine trees or not?

All my life I live near a pine forest, and I have never heard of the fact that cones can be used to make jam and even healing
I went to the forest today, I didn't find any green cones, but I picked up young pine shoots. Now I want to make a syrup and I have a question: does the recipe say that sprouts are needed, but does it matter for me pine trees or not?

a friend told me about pine trees, but I didn’t do it myself from the shoots ...

Well ... Yesterday we went to Pirogovka.I did not find any cones. The pines there are so huge that it is simply unrealistic to see the top, let alone climb there. We came across a couple of low pines, but there are no cones on them either - young shoots and some strange things, such as buds, but get dirty with pollen. Maybe these were the lumps, just not yet set? Or shoots just starting to grow? In general, I did not dare to collect IT.
I had to limit myself to collecting young spruce shoots. Now I'm going to cook. Then I'll tell you what happened.
With what eyes they looked at me when I explained why I had these shoots!

[Margol]

And I saw pine trees in my childhood! As many as three !!! I wonder how to remove cones from them? They are tall !!!

Margol! Maybe they are high here? I was in Surgut, there are generally maaaa small trees ...
Dandelions are easier ...

Pine cones specialists - help !. I went to the forest, but there are no cones on the pines in reach. There are such things as I think pollen. Is there anything you can make of them?

And where is the photo?

And here it is a photo

[tatulja12]

I have a friend - a doctor of biological sciences (by the way, from Michurinsk). I wrote to her in classmates and gave a link. She knows what it is. Trouble is only one - her last visit to Odnoklassniki at the end of April. And notifications have not been received lately. Tomorrow I'll try to find her phone.
Well, if that - I'll hit the road with this photo to the Timiryazev Academy.

tatulja12
Well done for posting. At least I'll be ready. And then nobody brought me cones ... They said they hoped that I would sober up. I think I'll go myself on Saturday.

[Hairpin]

Hairpin, well, I definitely won't get to Surgut in the near future))) In general, they get freebies with cones - they hang low, tear - I don't want to.
You then sign off what you found on Saturday.

tatulja12, in, I saw the same! Soft and pollen.

Yes, about the jam. Cooked. But it does not look like a beautiful amber liquid, as in the photo. Slightly yellowish syrup, rather liquid. Strained, put it in the refrigerator. We needed less water, a fact. Well, or cook until it stops. I decided to keep the vitamins - I cooked it in three passes, for a total of 20 minutes.

Hairpin, if you, like me, decide to replace the cones with fir trees, pick more. They boil down a lot, and you get very little syrup.

Yes, about the jam. Cooked. But it does not look like a beautiful amber liquid, as in the photo. Slightly yellowish syrup, rather liquid. Strained, put it in the refrigerator. We needed less water, a fact. Well, or cook until it stops. I decided to keep the vitamins - I cooked it in three passes, for a total of 20 minutes.

How do you taste? I did the same - but did not dare to try. Yesterday I tried to treat my nephew, but something didn't work for him

))) I haven't tried it either!
Well, more precisely, licked the spoon. Sweet, smells a little of pine needles.
I cooked it for medicinal purposes))

Where to cook - that is the question? What did you get from the tree? I am in confusion, but I live in the forest.

I can't use Christmas trees ... The process of cutting off young shoots is associated with cutting off fingers ... And cones are like hair ...

Although I cut houseplants so that they are afraid to look at home. Damn it, bad luck ... I will have to mow the syngonium, and at the same time imagine that it is a tree ...

But you can't make jam from syngonium.

Well, they don't boil ... all the same, you need to cut them ... and there ... they didn't cook pine cones either before ... we ...

[Hairpin]

HairpinWell, what are you, really, impressionable! Imagine that these are such tassels hanging. True, what kind of fingers are there - they are 3 centimeters long maximum.

Where to cook - that is the question? What did you get from the tree? I am in confusion, but I live in the forest.

From the tree - soft light green shoots, at the ends of the branches. The finer and softer the better. You will recognize them exactly, if I, a city dweller, damn it, immediately recognized

Pine cones specialists - help !. I went to the forest, but there are no cones on the pines in reach. There are such things as I think pollen.Is there anything you can make of them?

As far as I understood, these are male cones, but it is necessary to collect female cones for jam (the kind we are used to)

And here it is a photo

Aren't these young shoots? I just picked them up and I'm going to make syrup from them

I will overthrow it to escape, and from below on to the anthers, which then seem to disappear over time, but I think that they can be cooked entirely, there is also a lot of useful stuff in the pollen.