How to cook pine cones jam

Long since in the Caucasus and the Crimea many diseases are treated with a unique drug - pine cones jam. Young cobs include a lot of vitamins, which together enhance the immune system, eliminate cough, and fight polyarthritis. In addition, the treat prevents the gums from bleeding, frees the airways, strengthens the body on all fronts. To gain all the benefits, you need to have knowledge of cooking treats.

Pine cones jam: rules for the collection of raw materials

1. To prepare a truly valuable delicacy, harvest in clean places.Go to the pine forest, which is located away from highways, industrial facilities, polluted public roads.
2. The period of collection of raw materials depends on the climatic conditions and the area of ​​growth of the paddle. If we are talking about warm regions, conduct the procedure in late spring (May 20–30). In the case when it is necessary to pick up cones in cooler climatic conditions, the collection is carried out in mid-July.
3. For the preparation of meals should be selected only the young ears, which barely turned 12 months. Such seedlings in the first year of maturation are maximally saturated with beneficial enzymes, they are juicy, clean. Cones are two to three years dry and lack most vitamins.
4. In addition to the above basic requirements for harvesting, it is necessary to carefully examine the appearance of the raw materials. So, remove the seed from those trees that are not hit by insects. If you notice obvious signs of rotting, discard such cobs.
5. Collect only cones of bright green color, soft, unopened with a pronounced flake and sticky layer (resin). Try to pierce the seed nails: if it yields, you have chosen a good option.
6. Particular attention is paid to the size of pine cones. The diameter of the cob should not exceed the mark of 4 cm, length - up to 45 mm. Cones suitable for cooking, treats, do not have a white plaque. They are sticky, juicy, intact. Other signs indicate the presence of diseases of the tree.
7. Basically, about 1 kg is enough for cooking meals for a family of 4 people. pine cones. After collecting the cobs, wash them. Throw in a sieve or colander, dip in a basin with cold water. Remove all debris and damaged specimens, dry on towels.

Pine cones 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 this move that ensures the gradual penetration of the sweet base into the structure of the stems. The cobs do not fall apart and retain all the beneficial enzymes.
2. Sort and wash the lumps. Rinse them a couple of times in a basin of water, then let them dry. Choose a dish with heat-resistant coating, send the raw material inside.
3. Add so much water that it rises above the composition by 2-3 cm.Cover the container, send to the stove to warm up. Set the burner between the maximum and the average. Protome weight 35-40 minutes.
4. When the specified period expires, remove the container from the fire. Wait 10 hours, insisting the fruit in the dark. During this time it will turn out pleasantly smelling broth with a greenish tinge.
5. Now drain the infusion into a separate container for boiling the syrup, mix in the granulated sugar. Heat again over low heat, wait until the grains have dissolved.
6. Rate the consistency of the syrup. It should be moderately thick, not spreading. Now send in a homogeneous boiling mixture 1/3 of the total volume of pine cones, continue to boil for 7 minutes.
7. Prepack the finished elixir in containers, immediately cover with tin. Cooling is carried out upside down under the sweatshirt. Store food in the dark, the temperature of the room - 12-14 degrees.

Jam from pine cones without cooking

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

1. After picking up, washing and drying the raw materials, prepare a jar for twisting the appropriate size. Chop the seedlings in small pieces (no more than 7 mm.), Roll each slice in sugar.
2. Now put in a jar a layer of cones about 2 cm high. Sprinkle with sugar to make 1.5 cm. Then again make a row of pine cobs and granulated sugar. Continue sorting until the entire capacity is full.
3. The top row should be made from sugar. Cover the neck with 2 layers of gauze fabric, leave the container with raw materials in a sunny place. As the infusion will form a syrup. Periodically shake the container.
4. When the sand granules melt completely, the treat can be considered ready. Cork it with capron or parchment and tow, keep it cool and dark.
5. To bring the body into a tone, eat jam 2 times a day, 15 gr., 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.

Tsarskoe pine cones jam

• drinking water - 2 liters. + 150 ml.
• granulated sugar - 1 kg.
• ground salt - 35 gr.
• pine seedlings - 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. Heat the mass and let it reach homogeneity.
2. After that, leave the treat for 4 hours. During this period, bugs and worms will float to the 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 a syrup is formed. Connect it with 150 ml. water and protomite on low heat for half an hour. The liquid must partially evaporate.
4. After 30 minutes, send in a decoction of raw materials, continue to boil for another quarter of an hour. Hot pack the treat in perfectly clean jars, cover with tin.

Pine cones 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 the pine seedlings well, soak in salt solution for 3 hours. After this period, drain the liquid, rinse the raw material. Place it in a heat-resistant pan.
2. Add enough water to cover the entire cob. Cover the container, send the composition for cooking. Tomit on low power 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 for the appearance of uniformity and thickness.
4. When this consistency is achieved, place the stems inside. Heat the treatment for 10 minutes, pack the treat in prepared containers. Cover with tin, clean in the cold.

Jam from crushed pine cones

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

1. After picking and rinsing, chop the raw material into small pieces. You can grind the seedlings with a blender, a combine or wipe with a meat grinder.
2. Mix the sugar and drinking water according to the recipe in an enamel saucepan. Send the tank to the fire and reduce at low power until complete homogeneity.
3. After that, pour the cones into the boiling syrup, stew for another 8 minutes after the start of boiling. After the expiration date, turn off the burner, leave the stems under a lid for 10 hours.
4. Now again bring the mass to a boil, simmer for a quarter of an hour. Cool at room temperature, conduct a third heat treatment. Sterilize the containers in advance, pack them in a treat.

Jam of pine and cedar cones with cinnamon

• Pine seedlings (young) - 450 gr.
• cob of cedar - 400 gr.
• granulated sugar - 800 gr.
• Freshly ground cinnamon - 5 gr.
• filtered water - 800 ml.

1. When you harvest, start sorting. Reject all unsuitable for jam copies. Wash healthy cobs, place in a pan with saline for 3 hours.
2. Drain the resulting liquid, wash the cones. Boil the water according to the recipe, add in it the stems. Put tare with mass on the stove, cook until boiling.
3. After the appearance of the first bubbles, simmer the composition for 8 minutes. After this time, slowly add sugar and freshly ground cinnamon. Set the burner to the minimum, keep the treat for 1.5-2 hours.
4. Shake the pot periodically and dispose of the foam in a timely manner. After a designated period of time, sterilize and dry the containers. Make bottling treats, cork with tin. Keep in the cold.

Pine cones jam for the treatment of cough

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

1. Selection of cobs, leaving only completely healthy specimens. Rinse the raw material, move it to the pan and add drinking water according to the recipe.
2. Boil a little over a low heat for 2.5-3 hours until a characteristic odor appears.Turn off the stove, insist pine broth 11 hours. Then remove the stems, and use the liquid mass for cooking treats.
3. Add granulated sugar, put on the hob and cook on low power. Periodically interfere with a delicacy, it should gain density. When this happens, pack up the composition of the banks.
4. To cure a cough in an adult, eat 30 gr. jam with a cup of tea three times a day. The child must reduce the number to 15-20 grams. on a glass of hot drink.

Pine cones jam from polyarthritis

• Pine seedlings (young) - 950 gr.
• clean water, drinking - 1.9 l.
• granulated sugar - 950 gr.

1. Rinse the pine cobs well, remove excess branches and needles. Dry the cones in a colander. Then move to the refractory container for cooking.
2. Add sugar and drinking water to the raw material, send it to the stove. Boil down the mass until the first bubbles appear, then hold the composition on the fire for another 10 minutes.
3. Cool at room temperature, repeat the heat treatment. In hot condition roll treat. Insist in the cold for 3 days, then you can start tasting.
4. If you want to relieve the pain of polyarthritis, take pine cones jam with a cup of tea. Add 20-30 gr. potions.Therapy continues until the discomfort is gone.

Pine cones jam should be used with caution to people who have kidney dysfunction. It is also worth limiting the reception of treats for hepatitis (acute form), pregnancy and lactation, allergies to the main ingredients, diabetes, persistent headaches, problems with the digestive tract.

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