Coniferous Rosehip Jam

Coniferous Rosehip Jam

Category: Blanks

Ingredients
young coniferous shoots	3-3.5mstk
dry rosehip	1.5 mstk
sugar	0.5KG
lemon	1-2 pcs.
water (boiling water)	1-1.5L
Zhelfix 2: 1	1 PC. (40g)

Cooking method

• I make coniferous rosehip jam every year. Very tasty and healthy. It is brewed in May, when you can pick up a lot of tender young shoots (in the photo they are light) conifers (I have a pine, but you can have a cedar or spruce), young tender cones are also suitable. We collect, wash. Grind dry rosehips in a blender, add shoots there and grind them too. Pour the resulting mixture with 1-1.5 liters of boiling water, wrap and leave overnight or for 10 hours. In the morning add "Zhelfix 2: 1" and 0.5 kg of sugar to the infusion, bring to a boil, boil for 5 minutes, add zest and juice of 1 lemon, boil for another 3-5 minutes. Strain into another bowl and pour into small jars. Both tasty and healthy!

Note

Pine jam is very active against many bacteria in the upper respiratory tract. Take for prophylaxis for 1 hour. l. per day, for medicinal purposes - 1 tsp. 3-4 times a day.
At first I wrote in the topic "pine cone jam", but, taking into account the still different composition and requests of the workers, I made a separate recipe.

Oh ... We must cook! Last year I missed the lumps, but this time I definitely need to make such a jam.

Well, I guess what progress has come to. (c) it's a pity to break off your pines, if only to visit the forest.)

[Tasha87]

Tasha87, Right now! It's also delicious!

Little boy, you can't break off very much by 0.5 kg. But, however, you can visit the forest

I just pluck my pines in the country every spring, shape them. I'm not sorry, the rest will go for jam. I have been going to make jam for a long time and I have a recipe, but I still have not been honored, but I should.

[Galina]

Galina, in principle, old needles can also be used (if you cut them anyway), you can simply grind it together with the rosehip, and then add tender shoots and bumps. Then you can immediately collect 1.5-2kg of needles.

sooooo interesting. I make a decoction for myself and it really helps a lot, as a rule, May is an exacerbation of asthma, I sit on inhalers and when there is an opportunity I brew an infusion of pine shoots, but I didn't eat jam.

[Tanyulya]

Tanyulya, Tanyush, it is not very sweet because of the rosehip and lemon, it tastes good and the aroma is just magical !!! If asthma is associated with hay fever, you need to know for sure that there is no allergy to conifers. In general, needles (especially, not digested) are very bactericidal against staphylococci, streptococci, Klebsiella, mycobacterium tuberculosis and many others + vitamins from lemon and rose hips. Therefore, this jam will give 100 points ahead of raspberry. If asthma with frequent bronchitis, then this jam will really help (in this case, you can add anise to it).

And I shape my pines. This year I have not cut everything yet! I didn’t even think that these "details" could be used.
Well, thank you! Now I will also enjoy pine jam!

[Marina]

Marina, of course, this is an elixir for the mouth, throat and bronchi. By the way, it is very useful for kidney diseases. So don't throw away the medicine! Moreover, it is very tasty!

[Tanyulya]

Tanyulya, Tanyush, it is not very sweet because of the rosehip and lemon, it tastes good and the aroma is just magical !!! If asthma is associated with hay fever, you need to know for sure that there is no allergy to conifers.In general, needles (especially, not digested) are very bactericidal against staphylococci, streptococci, Klebsiella, mycobacterium tuberculosis and many others + vitamins from lemon and rose hips. Therefore, this jam will give 100 points ahead of raspberry. If asthma with frequent bronchitis, then this jam will really help (in this case, you can add anise to it).

I have asthma from a cold, with severe bronchitis, this is autumn spring, mid-summer, it is worth chuuuuyuchku to catch a cold and truncated (not allergenic). I was simply advised to drink extracts from pine needles, they really help, you can try to cook a little jam.

I was simply advised to drink extracts from pine needles, they really help, you can try to cook a little jam.

100-200 years ago, coniferous decoctions were used to treat tuberculosis and bronchitis. In your case, it would be nice to add thyme (thyme) at the end of cooking (the taste will not suffer from this, but will only improve) - it is very useful for bronchitis.

it would be nice to add thyme (thyme) at the end of cooking (the taste will not suffer from this, but will only improve)

And finally bonba with thyme! The idea is great! We need to do it urgently, I haven't plucked all the pines yet

I give specific doses to the laid out recipe: thyme 3 tbsp. l. with a slide, anise 3 tbsp. l. Add with lemon.

Fine! So let's write

pollinosis ... needles are bactericidal against staphylococci, streptococci, Klebsiella, mycobacteria ...

What did you say? I just understood the needles!
Well, kaaak do you remember all this? Are the bumps, tunnels, help?
I'll go too, then I'll get drunk! And then I have a memory ... but finally there is no memory!

Flax, you have more ... dried to this recipe ... Well, I'll throw it off in a personal note so that the forum doesn't load.

you to this recipe also ... dried ...

... dried ...? Do not! I already have it! Manka brought them.
Do you remember when we smoked with her, there was smoke all over the neighborhood and people from half the forum were lying about sniffing? Do you think from smoky smells? No! That was exactly the same ... dried ...

I love jam made from such unusual ingredients (there is a selection of tasted dandelion, violet, rose, coniferous shoots, green walnuts, chestnuts and fresh rose hips, "royal", candied fruit). As for rose hips, one of my favorites tastes, although it is a dreary thing to peel the seed boxes before boiling in syrup.

I have not tried this combination yet.

But all these jams contain only syrup.
What is gelatin? What does it consist of?

[Elena]

What is gelatin? What does it consist of?

Elena, Zhelfix - dry pectin, produced under the brand name "Dr. Oetker", there are also our analogues. It also includes citric and sorbic acids. Reduces cooking time to 5 minutes, as it is a natural gelling agent. This recipe is necessary, since there is nothing gelling in the original products (and therefore, it is just a decoction, not a jam), reduces the cooking time (in order to preserve bioactive substances), and prevents fermentation during storage. In addition, pectin itself is very useful because it helps to remove toxins from the intestines.

And do you grind the rosehip entirely? Do not remove shaggy seeds?
Thanks for sharing the recipe. For us, such a jam is very important, when autumn comes - snot-coughs will begin. We don't have zhelfix, but something similar was like.

[Natalia]

And do you grind the rose hips entirely? Do not remove shaggy seeds?

Natalia, grind everything whole. Then filter it anyway, otherwise one crumbly on your teeth will creak.

So I think to buy a rosehip in a pharmacy. Somehow I don't understand it, but the pharmacy probably sells the right one. We still have such a round, almost black, on low bushes, grannies collect, but I heard that this is not the same.
And we'll go out of town to pick off the trees. (I am neat)

[Natalia]

Natalia, I take it at the pharmacy. By the way, jellix can be replaced with agar-agar. Only it must be soaked for 2 hours in the same cooled infusion, and then added before heating.I did that too, it worked out fine. You need 3 teaspoons of it.

Thank you, of course, for the advice. Only agar-agar for us is ..... Well, here's how to buy a spacesuit for you - in principle, probably, you can, but how ?? (We have spices that are more mens' only recently appeared) But nothing, we are not discouraged!

[Natalia]

Natalia, then you can do this: cook apple jam, and then add hot more jam to the finished strained coniferous rosehip and mix them. Here you will get the finished Zhelfix, because pectin is obtained from apples. You can almost always find a way out!

[Linadoc]

Linadoc,
Thank you! I found a similar Norwegian brand Freia (Kraft Foods). It is also written that cooking is 5-7 minutes.

[Linadoc]

Linadoc, thank you very much for the miracle recipe. Fired up to do it. True, there is no jaundice, but agar-agar and a thick apple jam like that shoe polish. True, I made marmalade with agar. Either I overdid it, or the agar was vigorous, but the marmalade turned out to be not tasty. But with apple jam it should turn out well. How much jam should you put? Also 40 g? And then, probably, reduce the sugar in the recipe? I'd like to make this jam. God himself told me - the forest is 100 meters from the house. I will try with both agar and jam - I will compare the results later. Only while there are no lemons, and we will go to the city only on Sunday. Will the shoots outgrow before Sunday?

I have asthma from a cold, with severe bronchitis, this is autumn spring, mid-summer, it is worth chuuuuyuchu to catch a cold and truncated (not allergenic). I was simply advised to drink extracts from pine needles, they really help, you can try to cook a little jam.

Tatyana, and can you write me a recipe for an infusion from needles in a personal, how much to drink, how long is the course? And is it possible to dry these same shoots? Or the effect will not be the same? Thank you in advance.

I have asthma from a cold, with severe bronchitis, this is autumn spring, mid-summer, it is worth chuuuuyuchu to catch a cold and truncated (not allergenic). I was simply advised to drink extracts from pine needles, they really help, you can try to cook a little jam.

Tanya and I need to know the secret of making an infusion from pine needles and how to drink it. Thank you very much!

[Linadoc]

Linadoc, I am very grateful to you for the recipe

[Ludmila]

How much jam should you put?

Ludmila, jam must be at least 0.5 liters, heat and mix everything, you can cook together for a couple of minutes. It is interesting to compare the results later! Leave the sugar as in the recipe, only if there are no lemons, at least add citric acid. Although it tastes much better with zest. Shoots for another 2-3 weeks will be suitable, you will have time.
irysikf, Ira, glad to share! I am sure it will come in handy for your health and enjoyment!

[Linadoc]

LinadocThank you very much - answered so quickly! And I have already persuaded my husband to go tomorrow to the city for lemons. So I'll cook it properly. And we will not buy the jellik specially, since I have a very good thick, dense jam from my Antonovka. It's like marmalade, so it should be good. I will definitely come with a report. And for the shoots, I ran into the forest and put the cough infusion in a thermos (Tanyulya shared the recipe).
Thank you, Linadoc and Tanyulya , for your responsiveness. All the best to you !!!!!

[Ludmila]

Ludmila, of course, you need to use your stocks. And apple jam is pure pectin! If you have any health problems, see if you can add something else for the "full bouquet".

Wow !!! Healing delicacy! Bookmark it for sure!
Lina, thanks for the recipe!

[Irina]

Irina, to your health and bon appetit!

And the bag from the jaundice did not remain?
I would like to remember to make it easier to search in the store

Irina, of course, remains! I have a lot of them. Here is a photo:

Fine! Thank you!

[Lina]

Lina, I've already read about thyme. I will definitely add. By the way, today I plan to do it .. Thank you for your advice!

[Linadoc]

Linadocmaybe I'm running in front of the locomotive, but I just poured boiling water over a mixture of rose hips and shoots.Tomorrow I will bring this matter to readiness. I have not yet decided what to use - agar-agar or apple jam. And I already have some questions.
In general, when I poured boiling water over the mixture, I even tamped this mixture into boiling water. Why doubts gnaw at me - and how much of that infusion will turn out? It seems to me that there won't be much to filter there. Or will the shoots give back their juice until morning and the liquid will be added?
And another question - and what is the output of this portion?
In general, if I do not have time to receive an answer (you are not online at the moment), then I will act according to the situation.
Py. sy. The smell is already awesome - you can eat it with a spoon!

It seems to me that there won't be much to filter there.

And I had the same question. Made 1/2 servings.

Girls, look at the consistency, you can add another 0.5 liters of boiling water. I can't do it again and again, then I need to add water, then it's okay. Apparently, it depends on whether you collect them dry or wet (respectively, the weight is one, but the quantity is different). It is probably necessary to indicate the volume, not the weight. They do not give juice, and then you drain about the same amount as you pour, even less. It should be noted in the recipe.
I noted everything and changed it to volume.

[Linadoc]

Girls, look at the consistency, you can add another 0.5 liters of boiling water.

Thank you, Linadoc, for answer. Everything is clear, if anything, I will add water. And with "mstk" I did not quite understand. Is it a multi-glass? And yet - "3-4mstk" are these shoots already milled?

Thank you, I will boil with agar and a little water.

"3-4mstk" are these shoots already ground?

These are multi-cups in assembled, not yet ground form.

Thank you, I will boil with agar and a little water.

Little boy, well, you don't need to explain anything - you are an experienced specialist, you figured everything out right away

[Linadoc]

These are multi-cups in assembled, not yet ground form.

Linadoc, thanks, now everything fell into place! Wait tomorrow with the result!

[Ludmila]

Ludmila, I'm waiting with interest how the jam will go. Everything works out great with agar-agar, but I haven't tried it with jam.

Today I made jam according to your recipe and also faced a number of problems. I took a triple portion of shoots with cones, so I had to almost double the amount of water, because it did not cover the crushed mixture, and the volume of ground shoots was so large that I had to use two pots)) And I bought pectin at the rate of 3 liters of water, so I left I have such a delicious syrup, not jam. After reading the comments, I added thyme at the end of cooking, and strained it before adding the pectin, because I can't imagine how you can strain the thick mixture through a sieve with a fine grate in order to properly drain the fluffy rose hips. I added 2 kg of sugar (instead of 1.5 as planned for 3 servings), and I got 4 liters of syrup, dark brown. Now I'm waiting for it to cool down to treat my son.