Pine cone jam

Oh, ladies, they made fun ...

[fugaska]

well so I have already the second year of experience (smiley with a proudly raised nose :)) with me, fugaska and the bumps aren't like that. but it seems to me conifers - they are conifers in Africa too, so the type of cones does not play a special role. and we have worms in the cones this year, a lot of godfather threw away everything that she brought from the forest: all the cones were wormy. I have ten percent, but it's still unpleasant
Since last year, I was satisfied with the raw jam - nothing spoiled and all the vitamins remained, and with liqueur. my godfather is a conservative, but I gave up before liquor

And I, covered with sugar, bloomed ... with mold ... sorry for 100 grams of cones. Probably they shouldn't have been covered with a lid?

[artisan]

artisan , be sure to close the lid! keep in a dark dry place and shake every couple of weeks. mnu sales did not think anything to bloom, even though the room is not very dry ...

sweetka, I didn't recognize you!
I don't know why ... there was a can in the nightstand, in the dark. Maybe a week ... I got it to interfere, and then there is mold ... Probably I should have scalded the jar ...

sweetka, I didn't recognize you!

gee-gee ... I will be rich !!!!
ksyusha, I don’t know. I will not say that I am a maniac of sterile jars, whatever I got under my arm, I shoved into that one. We can be warm and damp in the nightstand, eh?

Last year, my sister made raw pine cones jam.
For a long time this jar stood in the closet and from time to time they shook it. But then it turned out to be an excellent pine cone syrup, useful ... And what a lump ...

I read it, I read it .. I laughed until my stomach cramps! Have fun here! I cooked such honey .. I live in the taiga, in the spring in May I collect young shoots of pine. They appear at the tips of the twigs .. Immediately they are small, covered with scales, then they grow and grow .. turn into a young shoot. Needles grow on it. Collecting recommend small - cm by 2 height .. we collect sometimes longer. The shorter the shoot, the brighter the honey .. And cook, as described at the beginning of the topic. Last year I made a semi-finished product. From the decoction of these cones-shoots, I rolled something like a compote (added a little sugar) In winter, I opened the jar, added sugar and cooked until honey was ready. This semi-finished product will be enough for me for another 2 years.
In Siberia, young shoots of pine are treated for stomach ulcers. They just gnaw shoots and that's it ... My husband recovered from gastritis with pine honey. In the morning he gets up, opens the refrigerator, a spoonful of honey in his mouth, washed it down with cold water ... washed, shaved .. then eats breakfast .. Before breakfast, honey in his stomach works, heals ... For a long time gastritis did not make itself felt.

and these bumps are called kidneys. But among the people, everyone is called cones ... Maybe that's where the confusion comes from? A gardener I know gave me the recipe .. When I was there he tore these shoots and called them cones. I asked why he was vomiting .. He told me why .. now I am tearing and boiling myself. But I also call them cones, although I know that they are shoots ... buds ...
Young buds are harvested, dried and sold at the pharmacy. As medicines.

[Yugorchanka]

Yugorchanka, and what is your recipe for honey?

pour cold water 2 cm above the kidneys, cook for 40 minutes from the moment of boiling, leave for 24 hours, drain. Take 1 kg of sugar for 1 liter of infusion. Boil to a dark crimson color (my grandfather advised me, but I never got such a color) I cook until sample, when the dripped drop does not spread on the saucer. Each time I got a different color, but the consistency is always young honey, viscous.

It turns out that the buds themselves do not need to be cooked with sugar? But only a decoction of cones with sugar? And just boil the cones and insist in the same water?
And how much should be boiled down?
This is what I wrote a whole poem ...

so sure ... but! This is what I'm writing about the Buds, shoots .. and the cones? I don’t know .. if these are the young cones that will come with nuts later ... maybe they need to be cooked with syrup .. I don’t know anything about this, except what the girls wrote above. I was shown exactly these cones - shoots, or buds. They need to be boiled, thrown back on a sieve and then syrup and honey should be boiled. And throw the shoots themselves.

This is what I'm writing about the Buds, shoots .. and the cones? I don’t know .. if these are the young cones that will come with nuts later ... maybe they need to be cooked with syrup .. I don’t know anything about that

We have both shoots and young green cones. And the raw cones (not boiled) are covered with sugar, put in a dark place and shaken periodically.
Once I ground the shoots in a meat grinder and covered them with sugar (did not cook). This mixture is healthy, but not so tasty ...

Girls, when I cooked this jam, I regretted throwing out the cones. I pushed them into jars and put them in the refrigerator (it seemed to me that it was safer). So the jam syrup went away very quickly. And the removed bumps still remain. My family members don't really eat them, I fought with them alone. Then pregnancy, feeding ... I did not dare to eat such products ... And now, 2 years after the harvest, I again took out the coveted jars
Here are my bumps

I missed my bud harvesting time last year. now I just admire other people's banks.

Girls! Need advice on "raw" jam!
I also have something wrong with him. It seems to have been "cheating". Bubbles a little. Can I boil it before it's too late?

pour vodka there! you get an awesome balm !!!

Can't you save the jam?
Balm is great! But I would like non-alcoholic

fair? I would not save any fermented jam ... if you make it next year, it will not go anywhere! and the tincture will be useful as a medicine

ehh, sorry. Very sorry. A lot of effort has been put into it. And it's strange what fermented. In general, I will not "save" vitamins anymore. I'll boil it!
Thanks for the support!

I want to try to make jam this year, but my task is that there is only ate nearby. can you make of them? and if so, when to collect their cones? Now there are pink bellies, about 1.5 cm in length.

And every year I make coniferous rosehip jam. Very tasty and healthy. Now I have done it - I have collected 0.5 kg of young pine shoots, they just need to be collected now (in May). Grind 1 cup of dry rose hips in a blender, add shoots there, grind. I poured 1 liter of boiling water, wrapped it up and left it overnight. In the morning, I added Zhelfix 2: 1 and 0.5 kg of sugar to the infusion, brought to a boil, boiled for 5 minutes, added zest and juice of 1 lemon, boiled for another 5 minutes. Strained into another bowl and poured into small jars. Both tasty and healthy!

I wanted to make it a separate recipe, but I see that there is a similar topic and wrote here.

[Linadoc]

Collected lumps))
I can’t choose which recipe to cook. Probably I'll cook for five minutes.
It's a pity I don't have a rosehip.
Linadoc, Linochka, and if without a rosehip? What do you think? It's not too late to collect shoots.

Natasha, look at the penultimate and last page of my coniferous-rosehip, there is no rosehip and with improved technology. Look right here

Linochka,
ZY: Oh, I read it. It's not difficult at all. Next weekend I’ll collect the shoots, if they don’t outgrow, and I’ll add some jam like that.

Pine cones and shoots of pine and spruce - 500-600 g
Granulated sugar 1 kg
Water 700-800 ml



We cut the large cones into 4 parts, we just leave the small ones. Cut pine and spruce shoots with scissors.



We fill everything with cold water.


We leave it overnight. Then we filter, put sugar in the infusion, boil until all the sugar dissolves, pour cones and needles with boiling syrup.

We do this three times, almost like jam for 5 minutes, only longer, up to 5 hours, we leave to soak. For the fourth time, boil for 10 minutes, pour into jars, close with lids.

This year again I decided to make jam from cones, because of the rainy weather I managed to get into the forest on the last day of June, the cones were found, though they were already large, but green, I was delighted to take half a packet, but ... there was no way to do them right away , Lay in the bag for 6 days, looked today, and they began to darken

these are the steel, not all of course, but the greater half
seems to be soft to the touch, but they are cut badly, the middle is wooden
girls, somebody tell me if you can use them?
I was going to just fill them with sugar, do not cook and leave them for 40 days, last year I did this, I liked it
after 40 days, she poured the syrup and poured vodka, a good tincture turned out, in winter it is very good for a cold.
and this year this is what I did

Still, I decided to take a chance, fell asleep with sugar, the cones gave juice,
periodically stirred, and on the fourth day mold appeared, you will have to throw it away
I don’t know because of what, whether because the cones lay for several days and darkened, or because this time I did not put it in a jar, but left it in an enamel pan,
stood in a cool place, covered with a lid
remained this year without jam and kg of sugar for disposal, in general, the sadness came out

Collect cones at the end of May.

Lateaaaa !!!

I came to my senses when the first decade of July had passed ...

I will buy a store ...

I liked this from the store:



But the price ...

And at the end of June only bumps appear in our country. Rather, to the seashore in a pine forest. While cooking, the aroma in the apartment was indescribable. And for the first time I tried jam in the North. Caucasus and since that time I cook almost every year.

And this year I again decided not to cook, but just cover it with sugar and insist for 40 days, I really liked the result the year before last,
the past, however, made a mistake, put it not in a jar, but in a saucepan, but climbed there with a spoon to stir it, and this is apparently not permissible
you need to close and not open until the end, and shake the jar periodically and you will be happy
But after 10 days, such beauty is worth it, although there are not enough cones this year.

if anyone is interested in the process itself, here is the video

This is my second year in making live jam. I liked it in tea and syrup, and add bumps.

So the time has flown by unnoticed, my live jam is ready

oh, it's a pity that there were few cones ... only two small jars turned out, but I still made the tincture,
here is a video

Well, the cone tincture is also ready.

Girls, tell me, please, can young spruce shoots be poured with liquid honey?

[sveta-Lana]

sveta-Lana, please tell me, can you make jam from such cones?

[Ailira]

Ailira, it looks like it's not pine cones with you?
I only cooked from pine, others don't grow here, so I can't say anything,
maybe someone else will respond.

[sveta-Lana]

sveta-Lana, Thank you. I looked on the Internet, it seems that they look like larch cones. Maybe I'll look for pine trees, the forest is close.