16
How to make jam from cones
“I’ll give a bear some jam!” I sing every time I open the jar. pine cone jam. Grandma from childhood taught to eat this useful delicacy in the autumn-winter season: children – a teaspoon, and adults – a dining room. Therefore, we rarely get sick, and if a cold catches up, we recover in a couple of days. And every spring, I go to the woods for bumps. I cook a lot of jam, I really do not want to get sick.
Pine cone jam today "Site" He'll tell you a great one. cone-jet pine trees. An excellent fortifying, vitaminizing agent. In addition, it increases immunity and helps the body cope with respiratory infections and loss of strength.
For prophylactic purposes, jam is taken 1 tbsp. l. once a day (children 1 tsp.) 20 minutes before breakfast. During illness - 1 tbsp. l. three times a day until complete recovery. With lethargy, exhaustion or general weakness, jam can be added to tea instead of sugar.
Jam from cones is contraindicated for people with chronic diseases of the kidneys, liver and gallbladder, pregnant women and children under 6 years old.
The most important question: when to collect pine cones? This should be done from the vernal equinox (March 20) to the summer solstice (June 21). The best time to gather is the beginning and middle of May.
You need to take young and green cones! They should be no more than 4 cm in length, easily cut with a knife or pierced with a nail. The cones need to be processed immediately on the day of collection, otherwise they will darken and deteriorate.
Before cooking, pour water and wash under the tap to wash away the dust and debris. You can cook jam in any convenient dishes, but at a low temperature (80-90 degrees), otherwise the cones will open. From 2 kg of cones, 1.5-2 liters of the finished product are obtained. Now let’s move on to the recipe.
The ingredients
Preparation
If you do not have time to cook jam, fresh pine cones can be cut in half and poured with honey. Acacia or linden is best suited. Put the jar on the windowsill, but not under direct sunlight. Shake the syrup every day, it will be ready in 2-3 months.
Then drain the liquid and strain it through a sieve, throw the cones away. Store the resulting syrup in the refrigerator and take it as needed.
Very useful are not only pine cones, but also young shoots. From them you can prepare a wonderful decoction, which contributes to the rapid removal of sputum from the lungs and bronchi. This tool perfectly helps with bronchitis and other pulmonary diseases.
Another recipe for a medicinal drug is jam from dandelions with lemon. To get a rich floral taste, it is recommended not to wash the flowers. This will leave them with useful flower pollen.
Take care of your health today! Don’t forget to share the recipe. pine cone jam with friends!
Pine cone jam today "Site" He'll tell you a great one. cone-jet pine trees. An excellent fortifying, vitaminizing agent. In addition, it increases immunity and helps the body cope with respiratory infections and loss of strength.
For prophylactic purposes, jam is taken 1 tbsp. l. once a day (children 1 tsp.) 20 minutes before breakfast. During illness - 1 tbsp. l. three times a day until complete recovery. With lethargy, exhaustion or general weakness, jam can be added to tea instead of sugar.
Jam from cones is contraindicated for people with chronic diseases of the kidneys, liver and gallbladder, pregnant women and children under 6 years old.
The most important question: when to collect pine cones? This should be done from the vernal equinox (March 20) to the summer solstice (June 21). The best time to gather is the beginning and middle of May.
You need to take young and green cones! They should be no more than 4 cm in length, easily cut with a knife or pierced with a nail. The cones need to be processed immediately on the day of collection, otherwise they will darken and deteriorate.
Before cooking, pour water and wash under the tap to wash away the dust and debris. You can cook jam in any convenient dishes, but at a low temperature (80-90 degrees), otherwise the cones will open. From 2 kg of cones, 1.5-2 liters of the finished product are obtained. Now let’s move on to the recipe.
The ingredients
- 80 cones (approximately 800g)
- 1.5–2 liters of water
- 1–1.5 kg of sugar
Preparation
- Wash the cones and fill them with water. Choose the container so that the liquid completely covers the cones.
- Cook cones in water for 40 minutes, then let them brew for 10-12 hours. After the time has passed, strain the infusion through three layers of gauze (this is necessary to find out how much sugar you need), do not throw the cones away!
- For 1 tbsp. infusion take 1 tbsp. sugar. Cook the syrup on a slow heat for up to an hour and a half.
- 20 minutes before ready, add cones to jam at the rate of 8-12 pieces per half-liter jar.
- Ready-made jam spills on dry sterilized cans and roll the lids.
- The jam tastes sour and sweet, a little like honey, but with a bright coniferous taste and aroma.
If you do not have time to cook jam, fresh pine cones can be cut in half and poured with honey. Acacia or linden is best suited. Put the jar on the windowsill, but not under direct sunlight. Shake the syrup every day, it will be ready in 2-3 months.
Then drain the liquid and strain it through a sieve, throw the cones away. Store the resulting syrup in the refrigerator and take it as needed.
Very useful are not only pine cones, but also young shoots. From them you can prepare a wonderful decoction, which contributes to the rapid removal of sputum from the lungs and bronchi. This tool perfectly helps with bronchitis and other pulmonary diseases.
Another recipe for a medicinal drug is jam from dandelions with lemon. To get a rich floral taste, it is recommended not to wash the flowers. This will leave them with useful flower pollen.
Take care of your health today! Don’t forget to share the recipe. pine cone jam with friends!
