Pine cone jam – 5 step-by-step recipes with photos

Firstly, pine cone jam is an unusually tasty dessert, with an unusual smell and an incomparable taste. Secondly, it is a good remedy against coughs, colds, sore throats and bronchitis, which perfectly strengthens and tones the immune system and, in addition, has a number of other medicinal properties.

Jam made from greenish pine cones - the most delicious recipe

We present to your attention a recipe for making fragrant and savory jam from cones, which can be served with tea and used as a cough remedy. For such jam, only greenish young and mold-free pine cones no more than 4–5 cm long are used.

Cooking time – 2 hours 30 minutes.

Ingredients

Manufacturing process

Eat healthy!

Jam made from crushed pine cones “Treat from a bear”

Following the technology of this recipe, you will prepare jam with an unusual pine smell and honey taste, which will pleasantly surprise your loved ones. The recipe is easy, even a young housewife can handle it.

Ingredients:

Crushed cones – 1 kg.
Sugar – 1.2 kg.
Water is not enough.

Manufacturing process:

For jam we choose young and greenish pine cones.
Place the cones in a deep container and rinse them a couple of times with cool water.
Chop the clean cones into small pieces.
Pour a little clear water into a special container for making jam and add the amount of sugar indicated in the recipe.
Place the container on low heat. Stir the syrup using a wooden spoon and bring to a boil.
Then pour the crushed cones into the bubbling syrup and cook the jam over low heat for 5 minutes from the start of boiling.
After this time, remove the container with jam from the stove, cover with a kitchen towel and leave to cool completely. Then cook the jam again for 5 minutes and then let it cool.
We repeat the process of cooking and cooling three times.
We sterilize small containers using at least some method.
From the cooked jam, transfer the cones into prepared containers and pour in the hot syrup.
We immediately seal the containers with lids.

Your “Bear Treat” is ready. Bon appetit!

Pine cone jam

This dessert of cones is prepared only from young small fruits, up to 4 cm long, collected in the 2nd half of May; otherwise the cones will be woody and unsuitable for cooking. It is better to crush or cut the cones for such jam, and the syrup can be used for colds as a remedy.

Ingredients:

Pine cones – 1 kg.
Sugar – 1 tbsp. for 1 tbsp. decoction
Water – 2.5 l.

Manufacturing process:

We prepare the jam with rubber gloves, otherwise it will be difficult to wash your hands of pine resin. We sort out the cones from debris, pine needles and small insects. Then we thoroughly rinse the fruits under running water.
Place the prepared cones in a container special for making jam and fill them with cool water (this is 2.5 liters in this recipe) so that it is 1 cm above the level of the cones.
Place the container over high heat and bring the contents to a boil.
Then cook the cones over low heat for 40 minutes.
After this time, turn off the heat and leave the broth for 12 hours.
After 12 hours, pour the decoction of the cones into a separate pan, making sure to measure its size. This is necessary to correctly calculate the amount of sugar.
Pour sugar into the broth, stir until completely dissolved and cook the syrup over low heat for an hour and a half, until its color changes from amber to red.
20 minutes before the end of cooking, pour the cones into the preparing syrup and continue cooking.
We pack the finished hot jam into sterile containers (you can avoid putting all the cones in the container) and roll it up right away.
Transfer the jam to a cool place for storage.

Eat healthy!

Pine cone jam with honey

This recipe suggests adding natural honey to the jam, which will significantly improve its taste and beneficial properties.

Ingredients:

Pine cones – 800 g.
Sugar – 1 kg.
Honey – 50 g.
Water – 1.5 l.

Manufacturing process:

We carefully wash the young greenish pine cones with running water and place them in a saucepan to make jam.
Pour cool water over the cones and cook the jam over low heat for 40 minutes.
Then turn off the heat and leave the decoction with cones for 12 hours to cool and infuse.
After this time, pour the broth into a separate container, measuring the amount with a glass.
Add sugar to the broth in a 1:1 ratio.
Cook the broth with sugar over low heat for an hour and a half, stirring it occasionally.
Shortly (20 minutes) before the end of the cooking process, add natural honey to the broth in the amount indicated in the recipe, stir the syrup well until the honey is completely dissolved and add the boiled cones. You don’t have to put all the cones into the syrup, but only 8 pieces per half-liter jar.
Pour the hot prepared jam into sterile containers and seal tightly with lids.
This jam must be stored in a cool, dark place.

Eat healthy!

Healthy and tasty pine cone jam

Using young greenish pine cones, no more than 2 cm long, you will prepare jam with a special pine smell, resinous texture and simply magical taste. This recipe is time-tested. Please your loved ones.

Ingredients:

Pine cones – 400 g.
Sugar – 400 g.
Water – 400 g.

Manufacturing process:

Place freshly collected pine cones in a container that you won’t be sorry to throw away later, because the resin from its walls is actually not washed off.
Carefully sort through the cones, removing small debris, fruits warped by insects and cutting off the remnants of small branches with scissors.
Pour cool water into the container with the cones so that it completely covers the cones. Leave the buds in the water for a few hours to soak. During this period of time, the cones will become juicy and small pests will emerge from the fruits, which are not wanted to be eaten.
In a separate pan, cook the syrup from the amount of sugar indicated in the recipe and clear water.
Pour the soaked cones into the syrup and cook the jam over low heat for 2 hours, stirring it often with a wooden spoon and skimming the foam from the surface.
During cooking, the cones will become very small and acquire a beautiful amber color.
Separate all the cones from the finished jam through a colander and boil the syrup again.
Pour the syrup into sterile small jars. Place cones in each jar: you can do everything, you can do a little. From the remaining cones you can prepare delicious candied fruits in the oven.
Seal the jars tightly with lids, turn them upside down and cover with a warm towel.
Store cooled pine jam in a cool place.

Jam from young pine cones, recipes

Cone jam is used for influenza, bronchitis, sore throat, asthma and other respiratory diseases. Pine cone jam is a good prophylactic remedy for strengthening gums. Cleansing and healing the respiratory tract.

In particular, jam from young pine cones is recommended:

for acquired diseases of the gastrointestinal tract and respiratory tract;
exhaustion of the body;
with low hemoglobin;
with acquired lethargy, as a general tonic;
restores immunity.

If you did not have time to collect young greenish cones. And cook this breathtakingly delicious healing jam. You can purchase pine cone jam from us at the Order Desk.

Pine cone jam is a cure for all diseases

Our family has been making jam from pine cones for several years now. We have long forgotten what the flu, sore throat or cold is. How tasty and healthy! The smell is reminiscent of strawberry jam, the taste of pine cone jam is wonderful.

It is a good catalyst for the immune system. A remedy for the lungs, nasopharynx, and stomach. The kids are ecstatic about the jam, it’s a pity we can’t give them too much of it. – If consumed in excess, pine cone jam has a negative effect on the kidneys. Therefore, we strictly adhere to the dose: 1 tablespoon per day for the prevention of diseases. And 2 tablespoons a day if you suspect a cold, flu, and so on.

We collect pine cones at the end of May; they are still small - about the size of a thimble. Soft and juicy, sticky from the resin released from them, with an obvious pine smell. The main thing is not to collect from the roads. Otherwise, all the dust, dirt and harmful substances from car exhausts are deposited on the sticky, delicate skin of the young bump.

Our recipe for pine cone jam

Preparing pine cone jam is simple, and the recipe is as follows:

Collect young pine cones at the end of May away from roads. Sort through your home, throw out trash, insects and rinse with water. Place in an enamel bowl and fill with filtered cool water. So that it covers the bumps by 2-3 centimeters. Let the cones stand overnight (that is, in the dark) . And from this infusion we will make jam using it instead of water.

For 1 liter of infusion, take a kilogram of sugar and cook as usual for five minutes. In other words, boil for 5 minutes, remove and leave to cool. The next day we repeat the cooking, and so on three times (remove the resulting foam).

The cone jam will turn amber in color with a beautiful taste and smell. When finished cooking, let it cool, then pour into jars. Here is the delicious medicinal jam and it’s ready.

Take 1 tablespoon per day and 1 lump. It is used as a prophylactic and as a catalyst for immunity. Jam made from greenish pine cones will protect against diseases in the autumn and winter. And it will help overcome the disease if it has begun.

Jam from young cones, another recipe

1 kg of sweet sand;
10 glasses of water (200 ml each);
1 kg pine cones.

This is not just jam, it is medicinal healing jam. It helps very well against polyarthritis. You need to stock it up for the whole year. Moreover, it is perfectly stored in the refrigerator. Pine cone jam should be added to tea, 1 teaspoon at a time. And use until the pain stops (an experience associated with true or potential tissue damage) .

Recipe for jam from young pine cones:

Soak young pine cones in cool water for a day;
They must be collected before July 15–20, while they are still greenish and soft, cut with a knife;
Mix sugar and infusion and cook syrup;
dump the cones into the still hot syrup;
and boil, stirring constantly, until the jam turns amber in color, about 1.5–2 hours.

Remove black scale that forms during the process. If the jam turns out thick, add more water and boil. The finished pine cone jam has a dark amber color and has a very pleasant taste.

Another recipe for jam from greenish cones

So, pine cones ripen in mid-July (from approximately the 10th to the 20th). Before their time, they are green, with pimples, and a nail fits freely into the bump.

We collect 1 kg of pine cones for jam. We wash them and set them to cook in 3 liters of water over low heat for 3-4 hours. Remove the container from the heat. Let the future jam steep for 10–12 hours. Then we take out the cones with a slotted spoon and get pink jelly. Throw out the cones, and make jam from the jelly: 1 liter of jelly per 1 kg of sugar.

Cook until done.
The finished jam has the taste and color of dark honey. Slightly smells of pine resin. This jam made from young pine cones is useful for coughs. Also pulmonary tuberculosis, flu, sore throat, especially in children.

Give your child tea with this jam in the evening, and in the morning there will be a good result. Can be eaten simply as a sweet dish. (Recipe taken from the Kyiv newspaper “Poradnytsia”, issue 25, 2000)

Pine cone jam for cough

Pick 100 - 120 pieces of young pine cones at the end of May. Wash, dry, add 2 liters of water and cook for 50 minutes. over low heat. Strain, add 1 kg of sugar and, stirring, cook for 2 hours. Be careful that the jam does not thicken or overcook: it must be runny. Cool, pour the jam into jars and close with regular lids.

Take for bronchial diseases, cough. For children, give pine cone jam to a glass of tea, 1 teaspoon 3 times a day. Adults – 1 tablespoon. Pine cone jam is useful for pulmonary tuberculosis and low hemoglobin.

20-minute recipe

1 half-liter jar of young pine cones. (Hazelnuts are the size of a large nut or a little larger; harvest in late May - early June). Pour in cool water and boil for 15–20 minutes until soft but not boiled. Remove with a slotted spoon and transfer to the prepared syrup (1 kg of sugar, 2 cups of water). And boil for another 20–25 minutes. The jam comes out delicious and beautiful.

Another recipe for jam from pine cones with infusion

Fill a three-liter jar with young pine cones. Cover them with sugar (3 kg). Close the lid and place on a sunny windowsill. After a certain number of days, syrup appears in the jar (you need to shake it once a day).

After 3-4 days, transfer the young greenish cones into a bowl. Pour the resulting syrup into it and add 1–1.5 liters of water. Later cook for 5 minutes. Cool at room temperature and boil for another 5 minutes. If the pine cones have become soft, then the jam is ready. If not, repeat the function again.

Make sure the pine cones don't get overcooked! The jam comes out with a wonderful taste and smell. In addition to its extraordinary taste properties, it also cures various diseases. – From diseases of the bronchi and lungs to diseases of the gastrointestinal tract.

Tips for making jam

Pine cones for jam must be collected away from roads. You need to move away from them at least 1 kilometer. Why?

Cone jam: usefulness and contraindications, recipe and manufacturing development

Jam is a common delicacy loved by children and adults. From childhood, everyone is familiar with the traditional versions of apple, apricot, peach, gooseberry, raspberry, and currant jam. If you want to amaze the guests gathered at your home, offer pine cone jam for tea. This unusual ingredient gives the jam a unique taste and appearance. And how much usefulness there is in this dessert. I will tell you in this article how to make jam from pine cones without the help of others.

Usefulness and restrictions in the use of jam

Medical scientists have proven that pine cone jam has not only preventive benefits. Constant consumption of pine cone jam has a healing effect and affects all systems of the body.

Coniferous plants are used to fight viruses and colds. Jam is no exception; it helps reduce the frequency and duration of the disease (disturbances in normal functioning, performance) .
The smell of pine cones fights lethargy, drowsiness (Hypersomnia is a term denoting the presence of excessive sleep) , increases the body's tone, and resistance to diseases.
Pine cones are effective as an expectorant. For bronchitis, pneumonia, asthma and common ARVI, the product helps get rid of a painful cough.

Tannin, which is part of the cones, strengthens blood vessels and prevents the development of heart attacks and heart attacks.
Perfectly copes with dental, headache, joint and muscle pain.
Improves digestion, has a beneficial effect on the functioning of the pancreas.
Possessing antioxidant qualities, it prevents the development of cancer.

Since pine cone jam is recognized as a healing agent, there are a number of contraindications to its use. These include the lactation period and the age of children under 3 years old, previously identified allergies, renal failure and acute conditions of hepatitis.

You may need

Collecting cones

The properties and taste of the product are directly affected by the timely and correct collection of buds.

The average time to harvest buds varies by region. In the south of the country, you can start collecting as early as mid-May. If you live further north, wait until mid-June.
I do not recommend collecting pine cones from trees located within the town. To obtain an environmentally friendly product, it is better to retire to a grove or pine forest.
Choose the right tree from which you plan to collect fruits. Pine must be free of signs of decay or insect damage.
Pay special attention to the correct choice of cones. Only young cones of the first year are collected for jam; they are located on bright green branches. A suitable cone is no more than 4-5 cm in length, it is colorful, juicy, with a fragrant resin. Check the lump by breaking it with your fingernail. If the time for collecting cones is chosen correctly, it will simply be pressed through.

Making jam

To make a traditional recipe for jam from cones, you will need 1 kg of cones, 2 glasses of water and 1.5 kg of sugar. The amount of sugar can be reduced to 1 kg if desired. Wash the cones thoroughly and cut into pieces. The jam will look especially luxurious if each cone is cut into 2 or 4 pieces lengthwise. Mix sugar with water, boil and cook the syrup over low heat until thick. Place the cones in an enamel bowl, pour in syrup, bring to a boil, remove from heat for 4-5 hours. Repeat the function 3 times, during extreme boiling, leave the buds to simmer over low heat for an hour. Place the finished jam into sterile jars, seal and place in a black space to infuse.

If the cones were not collected in a suitable quantity, or there simply weren’t any on the tree, there is a recipe for jam made from pine shoots with similar healing properties. In terms of its beneficial properties, it is not inferior to the pine cone, but is prepared faster and easier. Pour 1 kg of pine shoots with 3 glasses of water, let stand for an hour, boil for 20-25 minutes. Remove from heat, cover and leave to steep for a day. Strain the broth and squeeze out the shoots. Add sugar to the liquid and return to heat. After 15 minutes of boiling, pour the jam into jars, close with nylon lids, and send to the black space.

Essential advice from gardeners. In the process of preparing raw materials for cooking, cut only a few cones. Leave others whole. Inside the cones, a pink resin will be preserved, which is the source of its usefulness and taste.

Pine cone jam is not only tasty, but also healthy!

You will learn how to make jam from pine cones and when to pick the fruits by reading the entire article. We present to your attention the best and tested recipes that can be easily prepared. In addition, we will reveal the secrets of how to store the finished product and take...

When to collect pine cones to make jam

You can collect the cones when they have just opened and have not yet become woody, because the soft, greenish, resin-sticky fruits, 3-4 cm long, are what you need to make jam from pine cones. Cones are collected depending on weather conditions, in some places a little earlier, and in some places later, but, usually, the collection time occurs in mid-May and continues until the end of June.

Only those that grow away from highways and dirty places are suitable for harvesting. Immediately remove warped and rotten fruits; they will not be useful. Before you start preparing for the winter, sort and wash the collection in cool water. Some housewives cut the fruits into quarters or the smallest parts, but here everything is personal. Naturally, when the fruits are whole, they look more attractive in jars.

Prepare the dishes that will be used - these can be enameled or stainless steel pots, copper basins or cooking buckets. Pasteurize the sealing jars in advance and prepare the lids. Free up space for storing twists.

Pine cone jam - recipes

When the fruits are collected and prepared, the main question - how to make jam from pine cones - still remains open, so let’s not wait and move on specifically to the manufacturing process.

The main recipe for pine cone jam:

1. To make savory jam, first wash the fruits and pour distilled water over the cones a couple of inches above the cones. Put on fire, bring to a boil (do not boil) and set aside for 12-14 hours;

2. After the designated time, drain the water and mix it with sweet sand in a 1:1 ratio. Put the syrup (without cones) on low heat and simmer until thickened, until it acquires a beautiful reddish color;

3. Add whole or cut cones to the mixture and boil for another 5-7 minutes, then distribute the bubbling jam into jars. Pine cone jam, the taste of which is tart-sweet and pleasant, will not leave anyone phlegmantic; be sure to prepare it for the winter!

Gift from the bear - brewed from crushed hearths

For 1 kg of harvest, take 1.2 kg of sugar and 800 grams of water. Finely chop the washed and selected pine cones. Pour water into a separate container, boil and add sugar while constantly stirring.

When the sugar dissolves, add chopped fruits in small portions and cook for another 5 minutes. Cover the container with a cloth (A collection of different and interacting tissues form organs) and leave until completely cool. Repeat similar actions twice more. After extreme cooking, pour the boiling mass of jam into prepared jars and seal.

Children really like this pine cone jam, because the cones can be eaten, but the main thing is necessary. Remember, honored ancestors, that there are benefits and contraindications for pine cone jam, so carefully read what to give to your child and use without the help of others.

Shishkin honey or oleoresin
Honey from pine cones, the taste of which is wonderful, has a pronounced smell of pine needles, the ingredients are the same - fruits, sweet sand and water. Fill the washed cones with liquid 20 mm above the level, place the container on the stove, boil over low heat for 20-30 minutes with the lid closed, set aside for 24 hours.

Then drain the syrup. The cones will no longer be useful in this recipe, so we remove them and throw them away. Boil the honey from the cones for about 90 minutes until it begins to thicken, and pack it up hot for the winter.

Can be stored for a long time at room temperature in an apartment, the necessary honey from pine cones in the winter will not only be a tasty sweetness, but also a good folk remedy for colds and bronchitis.

Jam from young cones without cooking.
The raw delicacy retains all the beneficial characteristics, but it can only be stored in the refrigerator. To make the dessert, do the following - cut the washed fruits into several slices and dip in sugar.

Place the slices in a container, sprinkling any layer with additional sweet sand. When the jar is full, tie the neck with a narrow calico fabric (A collection of different and interacting tissues form organs) or gauze, set aside in a dark, warm place. To ensure uniform and rapid dissolution of granulated sugar, the container needs to be shaken from time to time.

When the sweet sand has completely dissolved, seal the containers with nylon lids and put them in the refrigerator. How to take pine cone jam - for preventive purposes, one tablespoon in the morning on an empty stomach, with a glass of water.

How to make jam from cough cones

To make jam from cough cones, 3 liters of water are needed for 1 kg of fruit (the recipe takes whole cones). Combine the ingredients, simmer over low heat for at least 3 hours, let the broth brew for at least 12 hours. Then you should drain the liquid into a separate container, add sweet sand in a 1:1 ratio, put the syrup on the fire again and simmer until you get a honey mixture. 5-7 minutes before the end of cooking, return the cones back to the jam. Take a teaspoon of pine cone jam for a cold, severe dry cough, sore throat, even for mild tuberculosis.

How to take jam and how to store it?

A healthy adult can allow himself 1-2 spoons of sweet medicine per day in order to prevent viral diseases of the upper respiratory tract, as well as problems with the cardiovascular system, inflammatory effects, and to strengthen the immune system. The dessert is useful for people suffering from pressure changes, those who have had a heart attack, or a heart attack. A spoonful of healing jam can heal wounds in the mouth.

During pregnancy and breastfeeding, take pine cone jam with extreme caution, the largest portion per day is 0.5-1 tsp. The delicacy is very rich in vitamins and microelements, so it can completely excite an allergic reaction and pain in the tummy. Due to the high allergenicity, in order to avoid diathesis, give pine cone jam to small children, starting with a quarter of a teaspoon and gradually increase to 1-2. Elderly people, and not only others, should beware of the tempting dessert - it contains a powerful concentration of substances that affect blood clotting (the internal environment of the human and animal body) .

A traditional remedy made from cones to support the body, you can take a spoonful during the day on an empty stomach with a glass of water or add it to tea. How to give jam from pine cones to small children - cut whole fruits and take out the fragrant and very nutritious reddish resin from the middle, pamper little children with a cold and lack of appetite with medicine, dissolve one small spoon in a glass of greenish tea and give it to children to drink, and if an adult the person falls ill - the dose is doubled.

How to store pine cone jam - in a dark, not hot place where the delicacy will not spoil, with the exception of raw dessert - it must be kept in the refrigerator. All beneficial substances will remain for a year and will help to avoid or cure diseases (disturbances in normal functioning, performance) .

Advice from experienced housewives:

When filling the cones with water, take a larger container, the cones tend to float;
When preparing pine cone jam, cool the syrup as much as possible - this will allow it to absorb more nutrients;
Do not be afraid of the powerful thickness - a very thick delicacy can always be diluted with water;

And yet, do not throw away the cones from the jam, they can and should be eaten - the most useful elements are in the pink resin hidden inside the hearth. You will definitely love the resinous pine cone jam, stay healthy!