Curative delicacy: useful jam from pine cones

Jam from pine cones - the step-by-step recipe in house conditions

It is best of all to cook this delicacy at the beginning of summer. Depending on climate, in different regions pine cones for jam collect since last May days and finishing with the end of July. The curative delicacy which well helps at long cough, prepares only from young shishechek of green color. Suitability of a fruit for the subsequent use in food can be checked as follows: the cone has to be pierced easily by a nail or be knifed.

Necessary ingredients:

• young pine cones - 1 kg.
• water - 1 l.
• sugar - 1 kg.

Step-by-step instruction

1. To prepare jam, it is necessary to assemble the young, soft and green pine cones growing on a healthy tree.
2. They need to be touched, removed garbage and needles carefully.
3. We fill in the washed-out pine cones with water which has to cover slightly them approximately on two centimeters. In such state we leave for night.
4. Next day we merge infusion from cones and we add sugar in classical proportions – 1 kilogram of sugar on 1 liter of liquid.
5. We put infusion with sugar on a plate and we bring to boiling.
6. After sugar syrup begins to boil, we add to it all cones.
7. We bring future jam from cones to boiling. Fruits will start changing at once color. After boiling it is worth lowering fire and to potomit cones on small fire about one and a half hours.
8. If in the course of cooking there is a foam, it is worth reducing plate temperature.
9. We determine readiness of jam by extent of pro-cooking of the cone – it has to be soft and it is easy to be chewed. Correctly prepared delicacy will have a pleasant red-brown shade.
10. It was necessary only to cool slightly jam and to pour it on jars. It is necessary to store jam from pine cones as well as any other jam – in a dark and cool place.