How to cook the jam from cones - healthy dessert with forest scent

Educational Program Food / by admin / December 19, 2019

Externally jam cones reminiscent of liquid honey. But it has a different taste - sweet, but with a hint of tar and light bitterness. Boiled bumps can also be there. They get very soft, succulent and resemble candy. I saved a nice cone pine scent.

Indifferent precisely nobody will remain in this original delicacy. Especially children:

What to cook jam

1 kg of young cones (best pine, but the fit and fir or larch);
water;
1 kg of sugar.

On the number of ingredients you'll get about 2 liters of jams.

Where and when to collect cones

Jam need soft green buds that are easy to pierce with a fingernail or cut with a knife. They should be no longer than 3-4 cm.

Do not collect cones in town, near roads or industrial establishments. Go into the woods and try to look for the young trees.

The second half of June - the best time to collect the cones, but it may vary depending on the region. In warm the edges of the bumps can be collected at the end of spring, and in the cold - until mid-July. It also depends on how late it was summer.

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Sometimes the bumps are sold on the market. If you do not doubt their origin, buy. But first, inspect the goods.

How to cook the jam from cones

Some people prefer to cook for lumps once, but for a long time. And it's better to prepare the dessert in several stages. So jam will be more intense and fragrant, and bumps and soaked with syrup will taste better.

Thoroughly rinse the bumps of dust and any contamination. If they were the stalk, then cut off with scissors. Fill cones with clean water so as to cover them by 1.5-2 cm.

Place the pot with cones on medium heat and bring to boil. Then remove it from heat, cover and allow to stand for 12-15 hours.

Drain the water from the cone. You should have about 1 liter of liquid, but may be less or more. This is the number you need to know to determine the exact weight of sugar. For 100 ml of infusion taking 100 g of sugar. Pour the infusion back into the pan with cones and cover them with sugar.

Place on a moderate fire and bring to a boil and cook for 5 more minutes, occasionally removing the foam.

After that, remove the pan from the heat and leave under cover jam for 10 hours. Then again bring to a boil, boil for 5 minutes and cooled 10 more hours.

Repeat cooking again, but not jam cools.

Thus, after the infusion of cones must be boiled thoroughly three times. This can be done easily, for example, the following scheme:

the first brew - in the morning;
second cooking - in the evening;
third cooking - the next morning.

If you make more 2-3 sets, jam becomes even richer.

Put the bumps on the bottom of the jars and pour syrup. After complete cooling it will thicken. Jars of jam can be closed kapron lids and store in refrigerator. Or roll up and put in a dark cool place.

What is the benefit of jam from cones

Contained in the conesChemical composition of essential oils from needles, branches and cones of Pinus pinea, P. halepensis, P. pinaster and P. nigra from central ltaly essential oils have anti-inflammatory and antibacterial propertiesPINE.

Therefore, many people use jam from cones to relieve fever, bronchitis, cough and runny nose.

On forums people share these tips on reception of sweet medicine:

To prevent adults are recommended to eat no more than 2 tablespoons of jam a day and children over 3 years - no more than 2 teaspoons.
For the treatment of adults are advised to consume 1 tablespoon jam three times a day, and children older than 3 years - 1 teaspoon.

What you need to remember before there is a jam

Jam can cause allergies, especially in children. So first try just a little bit. If a day is not manifest symptoms of allergy can safely eat dessert and more.

pregnant and lactating women as well as people suffering from kidney disease, before use should consult a doctor. Nor should lean on and treat those who are suffering from diabetes.