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Jam from young green pine cones

0
868
Kitchen Russian
Calorie content 265.9 kcal
Portions 0.5 l.
Cooking time 150 minutes
Proteins * gr.
Fats * 0.3 g
Carbohydrates* 66.3 g
* per 100 gr. product
Jam from young green pine cones
Content

Collecting cones for jam should be done in the spring, in early to mid-May. It is then that the cones are in that delicate state that is suitable for workpieces. It is important to make sure that the pines grow in an environmentally friendly place, away from roads and industrial areas. The size of the collected cones should be no more than 2-3 centimeters - then the finished jam will turn out to be tender, and the boiled cones will be quite soft.

Ingredients

Cooking process

step 1 out of 10
Pour the cones collected for jam into a wide bowl and clean them of "legs", accidentally caught needles and other debris. It should be noted right away that all the dishes with which the cones will come into contact will be quite difficult to launder - all because of the pine resin. Therefore, initially it is worth thinking about which container it is not a pity to use for processing and cooking cones.
step 2 out of 10
After cleansing the buds, rinse them thoroughly. If cones spoiled by insects are found, we throw them away mercilessly.
step 3 out of 10
Fill the washed cones with water so that they are completely immersed in the liquid. We leave them in water for three to four hours. During this time, the buds are saturated with moisture and become juicier. In addition, if unnoticed pests remain, they will float to the surface of the water.
step 4 out of 10
Pour water in the specified amount into a bowl for cooking jam and pour granulated sugar. We put the container on the stove and bring the liquid to a boil. Dip the prepared cones into the boiling syrup.
step 5 out of 10
Bring the syrup together with the cones to a boil. Reduce the temperature of the stove to a minimum and cook the jam at a low intensity boil for two hours. Remove the foam that will form during cooking. Do not forget to periodically stir the jam thoroughly to avoid burning.
step 6 out of 10
In two hours of boiling, the jam will change its appearance: it will become golden brown in color, decrease in volume.
step 7 out of 10
After boiling, the cones should be strained from the syrup.
step 8 out of 10
Pour the resulting syrup into clean, dry jars.
step 9 out of 10
We put cones in each jar. The number of cones can be any - to taste. If the cones remain after packing the jam, then they can be dried in the oven and get delicious candied fruits.
step 10 out of 10
We twist the jam packaged in jars with dry sterile lids. Let the jam cool and put it in a cool dark place for storage.

Bon Appetit!

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