Chantal
yes vaasche, I already cry how sorry they are for the poor - they eat everything that jumps just like some Chinese
Caprice
Quote: Chantal

Caprice, on the 6th page in this Temka, I gave a recipe for jelly from spruce needles from a German culinary book, the poor probably got hungry there too
It is not excluded It is possible that they have this recipe carefully stored since the hungry post-war times Germans - they are frugal.
Chantal
like the French, and Jews, and Russians, too, that's where the International is
Hairpin
1. They didn't give a fig.
2. Today I will go to the household for a shovel hammer-hatchet. And then my German is clearly not adapted to crushing cones ...
Hairpin
Quote: OgraBank


So that there are no problems with collecting cones, you need to find a young planting, for example, we collected from trees up to 2 meters high. Cones grow only on the upper branches, so collecting them from more mature trees is long and laborious. The average cone diameter is up to 1 cm. Last year I was late with collecting cones and as a result, in 10 hours of cooking, I added water 3 times and they remained very hard - it was impossible to eat. Swam in tea as decoration.
For Ukraine, the cone harvesting season is late April and early June.

I want to note that different types of pine trees have different flowering times. So you need to catch the right moment for a particular grove. And it is very easy to check the cone, if you can crush the green cone with your fingers, it will boil down and be soft.

Miramax, Aunt Basya, Margot, and everyone who has already cooked it!

Who got the bumps in their hands? Maybe, if they are solid, then it is already impossible? And if soft ... you will find figs ...
sweetka
Hairpin, did you see the picture on the first page? they are the same in diameter as yours, if I'm not mistaken. then someone wrote that they are rather difficult to cut. they just probably don't need to be left in the jam. They did not let the juice in - there was nothing to start from. still need to cut and the smaller the better. I cut into 2-3 pieces.
Hairpin
So maybe the first page is also cooked incorrectly? Well, as usual, great-great-great-grandmother collected the size of hazelnuts, great-great-grandmother - from two hazelnuts, and we are already large ... Well, to quickly ...
Suslya
I'm reading your bumpy epic, stunned !!! Has someone already tasted the varenka? Or is everything in progress? My mom about 3 years ago navayal this good .... well, I don’t know how anyone ... but I haven’t eaten such nasty stuff yet. Maybe her recipe was not like that, I didn't even get sick all winter, so long as she didn't feed me this ....
Hairpin
The fact of the matter is that those who cooked it with us did not give out delight. Like nothing, but ... And those who have tried somewhere and sometime the reviews are more positive ... So I think, maybe we got screwed up in size? Maybe with such a size as I really have a lot of resin ...
Well, at least I can experiment with all the issued options ...
Luysia
Quote: Suslya

I'm reading your bumpy epic, stunned !!! Has someone already tasted the varenka? Or is everything in progress? My mom about 3 years ago navayal this good .... well, I don’t know how anyone ... but I haven’t eaten such nasty stuff yet. Maybe her recipe was not like that, I didn't even get sick all winter, so long as she didn't feed me this ....

I am also interested, because many years have passed, and I remember the drink "YOLOCHKA"

Even as students, we rested in Kerch, and on the beach they could not buy anything to drink, except for the "Herringbone" drink in glass bottles. That's disgusting, so disgusting, no one could drink despite their thirst.

It looked like a sweet concoction of pine needles or cones. Guys, they laughed that scurvy was probably treated this way before.

So, I'm also waiting for the opinion of the first tasters!
Margot
Girls, my cones are different in size, some are like a very small hazelnut - I did not cut them, other cones, like a large hazelnut - I cut them in half.
The taste of jam with a slight sourness, for me as a tasty medicine, no more
Hairpin
In the evening I will lay out mine against the background of dozens. I have to hazelnuts - as to China ...
sweetka
tak-s ... stop panic :) as the Cheshire cat said when Alice asked where she should go? right! It depends on where you want to come :) if we are preparing a medicine and want it to be not only tasty, but also useful, then we will do it this way :)) but what if we add thyme there?
I buy pertusin for depression in winter :)
Hairpin
Or lemon ?!
All the same, the first time you need to cook cash. And then vary! And my almost a kilogram is divided into three parts, and not all in one pile !!!
Margot
Quote: Hairpin

Or lemon ?!
All the same, the first time you need to cook cash. And then vary! And my almost a kilogram is divided into three parts, and not all in one pile !!!
I also tried a little bit of everything, I added a little zest to one, I cooked the other with cash, but the third is worth insisting - like liqueur
Summer resident
Girls! Pine cone jam or honey from young conifers has never been a delicacy! It is always a medicine. And what are the requirements for the medicine? Right. So that it would heal and not be disgusting. Cones jam meets these requirements. And adding lemon or thyme to it will only add healing properties to it ..
sweetka
Quote: Summer resident

And adding lemon or thyme to it will only add healing properties to it ..
+1! especially thyme! :) I love thyme so much that I add it to meat, sweets, tea, and eggs, and ... but I just don’t know where I don’t add thyme :) so I think that it is thyme do not spoil!
tatulja12
Quote: Hairpin

In the evening I will lay out mine against the background of dozens. I have to hazelnuts - as to China ...
Hairpin, maybe you can take a larger bill, or suddenly, against the background of a dozen, we won't consider it?
Hairpin
Tatulya12!
Alas ... consider!

But I have already bought a hatchet !!!
sweetka
Hairpin, I know an old usurer, she has a lot of pine cones in her storehouse ...
Hairpin
It doesn't matter anymore! The husband found a whole forest. I'll come home, I'll chop.
sweetka
Well, what can I say ... the old lady was lucky today. The hairpin was not one of the Raskolnikovs, albeit with their family tool in hand.
Margot
Here, jam, or rather the size
Pine cone jam
sweetka
Quote: Margot

Here, jam, or rather the size
um ... some bugs. whether it’s the case with Hairpin! eggege - two pieces in hands no longer fit
Margot
But where am I to you, I will probably have to go to you myself, I also want wow what
Hairpin
Well, I chopped it up and cook it (threateningly) ... I will post everything right away ...
Margot
Hairpin, we will wait for the result
Hairpin
I'm telling you.
Here are my bumps:

Pine cone jam

I washed it and laid it out to dry (here is only a part). The size of a hazelnut ... well, very far!

Pine cone jam

I could not cut with a knife (I regretted the knife) and fell asleep entirely:

Pine cone jam

No juice was given, so I had to chop:

Pine cone jam

In general, chop cones in sugar ... Then I washed everything: the floor, the table, myself, and even the dressing gown.

I put half of my 940 grams into jars and covered it with sugar (this is an experiment without cooking for 40 days)

Pine cone jam

And she began to cook the other half in a saucepan:

Pine cone jam

After boiling, it boiled for about an hour.

Here is the result (from the cones filtered):

Pine cone jam Pine cone jam

And most importantly (taste) I will not say, because ... hot, it cools!

tatulja12
Hairpin!!!!!!!!!! 🔗It turned out !!!!!!! What a beauty!!!!!!!!! Tasty-tasteless, but nice to look at!
Hairpin
Girls ... ah ... in my opinion it turned out delicious ... There is no coniferous smell / taste. If from a spoon it is too sweet, but if instead of sugar in tea ... in my opinion it is very even.
I can't put it on a par with strawberry or strawberry.
That is, the taste is neutral with an astringent aftertaste. The astringent taste appears to be from the resin. It is impossible to guess the connection with cones or pines.
Now about the presence of resin ...

Summer resident! You are the most important here in our greenery, am I right in thinking that gum resin is good?

Conclusions.
one.Like / dislike - a philosophical question, but I probably still advise you to try. Just to know.
2. After trying the tea, the husband paused and said that he would bring more in the week ... more!

But he is confused by cooking for only an hour, and even with water ... Maybe cook more ... or less ...
Next time I will try those recipes where the buds are first filled with water, without sugar. Maybe there will be a different taste ...

Only, damn the cones, I forgot to pour vodka, threw it away, the stick is sclerotic.
sweetka
Hairpin! Congratulations on your initiative :) but you shouldn't have worried. Pour vodka into the cones that will last for 40 days. we will savor the liquor :)
OgraBank
Quote: Hairpin

Girls ... ah ... in my opinion it turned out delicious ... There is no coniferous smell / taste. If from a spoon it is too sweet, but if instead of sugar in tea ... in my opinion it is very even.
I can't put it on a par with strawberry or strawberry.
That is, the taste is neutral with an astringent aftertaste. The astringent taste appears to be from the resin. It is impossible to guess the connection with cones or pines.
Now about the presence of resin ...

Summer resident! You are the most important here in our greenery, am I right in thinking that gum resin is good?

Conclusions.
1. Like / dislike - a philosophical question, but I probably still advise you to try. Just to know.
2. After trying the tea, the husband paused and said that he would bring more in the week ... more!

But he is confused by cooking for only an hour, and even with water ... Maybe cook more ... or less ...
Next time I will try those recipes where the buds are first filled with water, without sugar. Maybe there will be a different taste ...

Only, damn the cones, I forgot to pour vodka, threw it away, the stick is sclerotic.

Last year I made jam from your size cones.
Cooked for three days
Topped up water 15 times
Result = the bumps were so hard that it was difficult to open them.
From childhood I remember that we must be soft.
This year I brewed from young cones the size of a 10 kopeck coin. Boiled in 30 minutes. There is no need to cut. An ax and a knife are also not needed, in their raw state you can easily crush them with your fingers.
I can say that your buds should have been harvested a month and a half earlier.
In many recipes, the harvest time is clearly indicated = the time of flowering of the pine. Harvest later = large, tough buds with a lot of resin.
I don't know how for the gums, but then the resin cannot be wiped off from the pan
Hairpin
Quote: OgraBank

I can say that your buds should have been harvested a month and a half earlier.
So we sort of decided that the timing of harvesting cones depends on the region ... A month and a half ago, we simply did not have them.
But to gather up a kilogram of 10-kopeck coins ... I had to first know where they are ... Next year I can find that place, but in this ...
But to chew ... interesting ...
Yes, I liked it so much! True, the volumetric efficiency was ... God forbid, 20% !!!
So we will collect small ones next year ...
Aunt Besya
Why, I didn’t receive any notifications on this Temko, I thought that there was silence, but here it’s like that. Eco navayali, we will not be afraid of any illnesses. I look at your cones and come to the conclusion that we have pines of some other kind, I have never seen such trees here !! Tomorrow at the dacha I will conduct a special audit of the cones !!
Hairpin
And I'm already finishing my first can ... Only they are small ... 200-250 ml ...
fugaska
I somehow associate the name of this topic with porridge from an ax!
but we make jam from green nuts, so everything is possible, especially since there is such beauty in the photo, I just wanted to rush into the pine forest and stock up on young cones until next spring, there is time to look for the pine trees closer
northerner
Hairpin beauty is pineal !!! I'm starting to envy! And we both in Staraya Ladoga and in Priozersk (which is on the Karelian Isthmus) looked out and today on Tamengont near Bolshaya Izhora (Leningrad Oblast) we were looking for cones, in the last place we found 10 cones. We went to our gardening, while my husband was digging in an electrical installation, found a pine tree and got more than 10 pieces there. I brought it home, weighed 180 g. I was upset, well, I really want this jam, even strawberry jam fades before my eyes. That's it, tomorrow is the last sortie to Lipovo near the town of Sosnovy Bor (and there is a nuclear power plant, to collect or not?).
dopleta
Quote: fugaska

but we make jam from green nuts, so anything is possible
Oh, exactly fugaska, I remembered, I was fed with such jam during pregnancy in Crimea! I remember that it is black and very tasty! And useful! In any case, the child grew up to be a genius.
kanga
The jam is made from walnuts. And in ancient Rome, the aristocracy forbade commoners and slaves to eat them !!! On pain of some terrible punishment! And the reason for the ban was as follows: "These nuts make people grow wiser very much and quickly, and if the whole rabble grows wiser, then how are we going to manage it ?!" This is a historical fact! your child dopleta proves that the ancient Romans were right in claiming that walnuts dramatically increase mental capacity!
Hairpin
Yeah ... and where are we going to collect walnuts?
For the immune system, it seems, partitions are good ...
kanga
All to the Crimea! And in Krasnodar, by the way, they also grow. And on our forum there is a whole diaspora of Krasnodar residents ...
Alim
Nuts must be milky. They need to be soaked in lime water for 6 days, changing it 2 times a day. Then boil them for 5 minutes in lye. Then wash and cook for 5 minutes in 2-3 waters. Only after this treatment, the nuts are boiled with syrup (+ citric acid, orange peel, vanilla)

Partitions are needed from ripe nuts. They are insisted on vodka.
tatulja12
You can also pick pine cones wherever you go in the Novgorod region, but there are definitely no pine nuts. Yes, and on the weekend you will not hit the road ...
kanga
Quote: Alim

Nuts must be milky. They need to be soaked in lime water for 6 days, changing it 2 times a day. Then boil them for 5 minutes in lye.

Aha, and then sprinkle with potassium cyanide, sprinkle with arsenic to taste and pour over with sulfuric acid!
kanga
Quote: tatulja12

You can also pick pine cones wherever you go in the Novgorod region, but there are definitely no pine nuts. Yes, and on the weekend you will not hit the road ...

Duc, we are already from walnuts, going to cook, not cedar. Although ... can we cook from cedar? What is there to Siberia, some 3, well, 5 thousand kilometers!
Alim
Don't laugh at a sick person! : - \ This recipe is from a Bulgarian book about blanks.
Lime water: 2-3 liters. water quench 250 g of lime. The settled water is drained and the fruits are put into it. Can be replaced with a soda solution: dissolve 1 tbsp in 2 liters of water. l (* under the knife) baking soda.
kanga
Well! Quite another matter !!! Soda is ok!
fugaska
by the way, it's not funny! really soak in lime water !!! and there is nothing so poisonous in it
kanga
Yes, I believe that the recipe is like this. And I tried these green nuts raw. The taste, of course, is still the same, it immediately becomes clear that you cannot eat them in this form, neither raw nor boiled !! To me personally, they give iodine, and strongly. Bitter horror !! They grow near my parents' house in the garden in Yalta. The jam tastes peculiar, I like it, but I don't want to eat a lot and often (to me personally). I myself will not have time to cook this year, but I’ll ask my sister, she now lives in this house. It's good that they reminded me of the jam, otherwise I, frankly, began to forget about it! Honestly, when my stepmother cooked it, I didn’t go into technology, so I don’t know, but lye and lime are still creepy to the ear. Although, I really understand that the bitterness from the nuts must be etched with something! Seriously speaking. And if not, then still arsenic is more suitable for lime IMHO!
fugaska
it's too late to cook the jam! nuts should have been collected in May! now they are harsh for jam

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