In Russia, until recently, it was not customary to stock up on such a product as pine cone jam for the winter. However, in the Caucasus and Crimea, the healing properties of the aromatic delicacy have long been studied and are fully used. And now the fashion for life-giving natural products has reached us. And all this with the light hand of vacationers and thanks to the hospitable southern hospitality.

Raw materials for healing "honey"

If it is almost impossible to buy such jam in a store, then ordering it for home delivery via the Internet is a piece of cake. But the price of pine cone jam is steep. Therefore, not every average citizen can afford a purchase. Let's prepare the product ourselves, thereby providing the family with a delicious dessert and a cure for many diseases at the same time.

As raw materials, we will need young green cones, collected away from highways and industrial production. There is no need to remind once again how harmfully the quality of raw materials is affected by exhausts and industrial waste that settles with the air.

Cone collection time

To accurately navigate the harvest season, it is necessary to take into account the timing of the formation of young fruits. In the southern regions of Russia and Ukraine, cones are ready for collection in late May - early June. But in the central and northern regions of Russia they take fruits collected only on the twentieth of June. The size of a young fetus should not exceed 4 centimeters.

You can determine the readiness of the cones by cutting them with a knife. If the knife encounters resistance, such material is considered overripe and unsuitable for brewing. It is believed that jam from young pine cones will be even more beneficial if the fruits of the female tree are used. A female can be identified by its characteristic convex scales and comparatively greater density. Also, the desired fruits must be resinous and sticky.

The benefits of phytoncides

What is so valuable about this resinous stickiness? The concentration of biologically active substances capable of suppressing the development and proliferation of bacteria (phytoncides) in the product is so high that even heat treatment cannot reduce the effect of the drug, which is pine cone jam. The properties of air and soil samples taken in pine forests indicate a tenfold decrease in pathogenic substances.

Diseases that pine jam can cure


How to use

If the remedy is used as a preventive measure, then during the period of exacerbation of the infectious background it is quite enough to put one spoon of jam directly into tea in the evenings. Despite the tarry taste, even those with a non-avid sweet tooth enjoy the jam. Two or three cans of the product are enough to protect your family from seasonal colds and improve psychological well-being throughout the winter.

Pine cone jam: recipes using aged technology

So, young pine cones have been collected, sugar has been purchased, and the dishes have been prepared. It's time to start making healing honey. Let's look at several ways at once. Which one to choose is a matter of individual taste. Before using processing methods, young green cones need to be cooked. To do this, thoroughly rinse the product in a bowl of cold water, simultaneously removing any adhering particles of pine needles. It is better if you protect your hands from the resin while washing the pine cones; this can be done with rubber gloves.

Method of preparing unique pine "honey"

Transfer the prepared cones into an enamel bowl and fill with cold water. The liquid should cover the fruit by 1.5 cm.

We boil the young buds for exactly 20 minutes, and then leave the container with the lid closed to brew for a day at room temperature.

After a day, a green infusion will form, which we will need in the future. You don't need pine cones to make pine honey - feel free to throw them away. They gave the infusion everything they could.

Prepare sugar syrup in the proportion of sugar and green infusion one to one. After boiling, the syrup should cook for at least one and a half hours. After the specified time, the pine “honey” will acquire a rich raspberry color and a refined taste.

Seal in sterilized hot jars without waiting for the “honey” to cool. You can store it at room temperature, because the heat treatment was quite long.

Pine cone jam: the traditional way

Now let's look at the traditional method of making medicinal jam, the color of which is unusually bright and beautiful. Such an original delicacy can be presented with pleasure as a present. The initial stage of preparation is identical to the first method. We transfer the prepared green fruits into an enamel pan and fill it with water so that it covers the contents by 1.5 cm. When the water in the pan with the fruits boils, we will add granulated sugar there at the rate of 1 kilogram per 1 liter of liquid. In order not to make mistakes in the calculations, it is better to pour water into the pan with pine cones using a liter jar.

Pine cone jam, a photo of which is presented as an illustration for the article, will acquire a rich amber-red color after cooking for an hour and a half. From time to time, foam will form on the surface of the brew, which must be removed. Young buds also acquire a reddish tint during prolonged boiling.

You can try making pine cone jam as usual, but using several cooking cycles. Bring to a boil, cook for 15 minutes, skimming occasionally, then turn off the pan and let stand for 6 hours. Repeat this procedure three times. Sterilized jars can be sealed using nylon lids scalded with boiling water.

Method without cooking

You can make non-traditional jam from pine cones, the benefits of which are obvious. After all, without the use of long-term heat treatment, the maximum amount of phytoncides is retained in the cones. It is prepared as follows.

After washing and processing to remove unnecessary coniferous elements, each cone is cut into pieces. Then they need to be rolled in sugar and placed in layers directly into the jar, sprinkling each layer well with sugar. The buried cones will quickly release juice. You don’t have to skimp on sugar, and the last layer of buds in the jar should also be generously covered with a sweet preservative.

We will not seal the jar to avoid the fermentation process. However, to prevent dust and other foreign elements from penetrating into the healing composition, we cover the dishes with gauze.

We put the jar in the closet and periodically check the condition of the contents. The sugar should completely dissolve. To speed up this process, the jar must be shaken periodically. So we have prepared an unusual pine jam, the benefits of which in treating the respiratory system are truly priceless. Take the resulting syrup, adding 2 teaspoons to half a glass of boiling water, on an empty stomach.

Contraindications

Even if you prepare a lot of jam for future use, you should not overuse it during tea drinking. Abuse, or in other words, exceeding the daily dose of 1 tablespoon, can cause severe headaches, as well as gastrointestinal upset. Still, the high content of phytoncides does its job. Everything is good in moderation. In addition, we will consider pine cone jam, the benefits of which are obvious, not as an unusual dessert, but as a medicine. And medications are taken in doses.

Also, healing jam can cause allergic reactions: skin rashes, redness, itching. This primarily concerns children. Therefore, before giving jam to your child, it would not hurt to consult a pediatrician. You can conduct a kind of allergy test, and if the result is positive, stop taking it immediately.

There is a list of diseases for which it is inappropriate to take a remedy such as pine cone jam. There are contraindications for people suffering from hepatitis, as well as for people with any form of kidney problems. It is also recommended that pregnant and breastfeeding women avoid taking pine jam.

Conclusion

We invite everyone who is interested in the presented product to test the taste of pine cone jam. Kolomna, for example, is famous for its producers of a unique aromatic and healing composition.

If there were an official list of the strangest and most unusual types of jam, then the hero of our today’s article would definitely occupy the top steps of this chart. Just think about it - pine cone jam! Who would even think of cooking a sweet delicacy from green pine cones, which can hardly be called appetizing a priori? However, thanks to this experimenter, you and I have the opportunity to enjoy not just exotic-tasting, but also incredibly healthy jam. From our article today you will learn about the benefits, harms and contraindications of pine jam, and also find simple step-by-step recipes with photos and videos on how to prepare it. Also below you will find the answer to one of the most common questions related to this exotic delicacy - is it possible and should you eat pine jam cones.

Green pine cone jam: benefits, harm, contraindications

Let's start with the good and talk about the benefits of green pine cone jam, leaving the harm and contraindications for later. As you might guess, pine cone jam is not a simple delicacy, but first and foremost a medicine. Moreover, it has such a wide range of indications that it can be used by almost anyone. Among the ailments that pine cone treats help fight are the following:

  • flu, colds and their prevention
  • bronchitis, pneumonia, asthma and other respiratory diseases
  • gingivitis, stomatitis
  • avitaminosis
  • low hemoglobin level
  • weakened immune system

Contraindications for taking green cone jam

Like any medicine, green pine cone jam, in addition to its benefits, also has harm and contraindications. Firstly, if the rules of administration are violated, a delicacy made from cones can cause an allergic reaction. Secondly, due to the high sugar content, such jam is not recommended for people suffering from diabetes and obesity. Thirdly, this drug should be used with caution during an exacerbation of diseases of the gastrointestinal tract.

Homemade pine cone jam: is it possible to eat pine cones and for whom?

Another important question about homemade pine cone jam is whether the pine cones can be eaten and for whom. As with any other type of jam, the entire contents of the jar of pine cone jam can be consumed. True, you need to eat it carefully, cutting the pine cone into small pieces. The most delicious part of this unusual delicacy is the middle of the cone.

Who can eat pine cones from homemade pine jam?

Everyone can eat pine cones from this homemade jam, but there are those who find it especially useful. Pine cones made from jam are very useful for people with chronic diseases of the upper respiratory tract and those prone to frequent colds.

Green pine cone jam: when to collect pine cones

For pine cone jam to be truly useful, the raw materials for it, namely the pine cones, must be collected at a certain time. The fact is that the greatest value for the body is brought by young green cones, which do not exceed 2-4 cm in length. They should feel soft and elastic to the touch.

The best time to collect raw materials for jam from green pine cones

If you want to make jam from green pine cones, you should find out in advance when you need to collect the cones in your region. As a rule, in most of European Russia, pine cones for jam are collected in June, while in the southern regions this can be done as early as May.

Delicious pine cone jam - step-by-step recipe with photos

We’ve sorted out the features of delicious pine cone jam, so it’s time to move on to the step-by-step recipe for making it. Like any other ingenious dish, this jam is prepared very simply from a minimum amount of ingredients. It tastes sweet and sour with a pronounced pine aroma. Learn more about how to make delicious pine cone jam in the step-by-step recipe with photos below.

Necessary ingredients for a delicious pine cone jam recipe

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

Step-by-step instructions for a delicious pine cone jam recipe

  • We thoroughly wash the collected cones under running water, removing needles and other debris. Using sharp scissors, cut off the remaining branches.
  • Fill the pine cones with cold water and leave overnight. This must be done in order to drive out all the spider bugs that could be hiding in the cones.
  • The next day, dilute one kilogram of sugar in a saucepan with clean water and cook until it boils.

  • As soon as the syrup boils, add cones to it.
  • When placed in boiling water, the cones will immediately change their color from green to brown; there is no need to be afraid of this. Reduce heat and cook the jam for half an hour, stirring occasionally.
  • After the jam boils, reduce the heat and skim off the foam that has formed on its surface.
  • Remove from heat, let cool slightly and pour the finished treat into sterile jars and seal with lids.

    • Quick and tasty jam from green pine cones, recipes with video

    You will find several more options for quick and tasty jam from green pine cones in the following recipes with video. The first option for quick and tasty jam from green pine cones is quite easy to prepare, so we recommend it even to novice cooks.

    Essential Ingredients for Quick and Delicious Green Pine Cone Jam

    • cones - 1 kg
    • sugar - 1 kg
    • water - 2.5 l

    Step-by-step instructions for a quick green pine cone jam recipe

  • First you need to prepare the cones: wash them, remove excess branches and needles. It is recommended to use rubber gloves during this process to prevent the resin that the young buds may secrete from sticking to your fingers.
  • Then add 2.5 liters of water to the cones and boil over medium heat for an hour. Afterwards, remove the bowl from the stove and leave the jam as is overnight.
  • In the morning, you need to drain the liquid, throwing the cones into a colander, but do not throw them away.
  • Add sugar to the broth, mix and put on the stove. Cook for about 2 - 2.5 hours: the syrup should reduce, become thicker and change color from golden to brown.
  • Add 5-7 cones to the syrup and boil for another 20 minutes.
  • Remove the jam from the heat and pack into jars, seal with lids.

    • Video recipes for quick and tasty jam from green pine cones

    You will find a few more options on how to make quick and tasty pine cone jam in the video below. Now that you know how this delicacy is useful, whether the cones can be eaten and when they should be collected, there is no doubt left about the advisability of making jam from green cones. But do not forget about the contraindications and harm that this unusual medicinal dessert can cause. Therefore, make sure that your body will benefit from it more and be sure to prepare delicious pine cone jam according to one of our step-by-step recipes with photos and videos.

    Pines have been known for many generations. But many people don’t even imagine that incredibly tasty, sweet jam can be made from pine cones, which contains a large amount of vitamins, microelements, and other useful substances. Children will happily take this medicine, and sweet tooth lovers will be delighted with its unusual, rich taste. We will talk about the benefits and harms of pine cone jam, its use for various diseases.

    What is the benefit of the product

    Jam made from pine cones has a wonderful composition, thanks to which nothing can exceed its benefits. Rich in vitamin C, ascorbic acid, elements that enrich and strengthen the body. It is able to fight colds and viral diseases, increase the protective barrier of the human body, and promote the proper functioning of many organs and systems.

    Note! If you use a jam recipe that involves preserving the resulting syrup along with the cones, they become soft and can be eaten.

    How to cook

    There are a large number of recipes by which you can prepare this healing delicacy at home. But the most common option is this:

    1. Rinse a kilogram of green, intact pine cones and place in a sieve.
    2. Cut the raw materials into small pieces.
    3. Cook the syrup from the ratio: one and a half kilograms of sugar and two glasses of drinking water - pour the ingredients into a thick-bottomed pan, cook until thick.
    4. Pour hot syrup over the crushed cones and put on fire.
    5. Boil, leave for 4 hours to cool.
    6. Repeat this procedure three more times, then cook over low heat for another hour, pour into jars, and roll up.

    How to take jam

    It is recommended to take jam in small doses throughout the day. It is especially good to add the product to green tea. You can add a little jam to baked goods. As an independent product for prevention purposes, for the treatment of many diseases you need to eat 2-3 teaspoons per day. It is unacceptable to use large doses of the product, as it can cause nausea and dizziness.

    Note! Cones for jam should be collected in an environmentally friendly area, they should not be damaged, the presence of a white coating of wax is a favorable indicator of the quality of the raw material.

    How is the product useful?

    Pine cone jam has great benefits due to its rich composition - it is a storehouse of useful substances, vitamins, and microelements. The product easily removes excess moisture, toxic substances, and toxins from the body. Use together with green tea makes it possible to easily lose weight and normalize metabolic processes. For lovers of sweets, a teaspoon of this delicacy will give you a feeling of satisfaction from your chocolate hunger for the whole day.

    What does it help with?

    The beneficial effects of sweet pine cone jam are observed for the following problems:

    • colds, viral diseases of various kinds;
    • respiratory tract diseases;
    • diseases of the stomach, intestines;
    • human tumor diseases.

    This product perfectly fights free radicals, has immunomodulatory properties, eliminates bile stagnation, enhances the secretion of gastric juice, which promotes normal, timely processing of food.

    Note! You can add lemon juice and walnuts to the treat. This composition is useful for the functioning of the brain; the process of memorization and reproduction of received information improves.

    When coughing

    The effectiveness of cone jam for coughs has been scientifically proven. It helps eliminate phlegm, relieves moisture, thins mucus, and removes it. It is not recommended to take it on your own, since the too sweet taste of the product can cause irritation. To reduce the intensity of the cough and alleviate it, you need to take jam daily for one week, if necessary, extend the course to 14 days.

    For sore throat

    Take 1 teaspoon of jam 3 times a day, washing it down with warm, but not hot liquid.

    From a stroke

    To prevent stroke, take pine cone jam in small quantities daily. After a stroke, it helps restore motor activity and speech - due to the ability to block the destructive processes of brain cells.

    Jam helps restore normal blood supply to all systems and organs and strengthens blood vessels.

    Note! This product is useful even for older people, but the amount that can be used per day is half that for young people.

    From Giardia

    With this treatment, you should exclude sweet foods and drinks from your diet. The course of treatment is usually 1.5-2 weeks. If necessary, you can repeat it after a month, but for prevention you can add pine cone jam to your tea every day.

    For asthma

    To get rid of the harmful effects on the body and associated complications, medical experts advise eating 2 tablespoons of pine cone jam daily. This must be done in several small doses.

    This treatment goes well with medication. It is worth making jam for asthma following a recipe that is effective in combating bronchitis; it cannot be combined with any drinks, consumed immediately after a meal, or a few minutes before eating. It is used to eliminate problems in adults and children over 12 years of age.

    Note! Before taking this medication, you should consult your doctor to check for any contraindications or allergic reactions.

    Application for children

    Young children are given pine cone jam in small quantities once a day. You can eat it like this or add it to tea. This is an excellent prevention of colds, acute respiratory infections, and flu. Taking jam from pine cones helps strengthen the protective field of the child’s body, gives him the necessary supply of vitamins, which in turn promotes active mental activity. Used for cough, sore throat, bronchitis.

    Use during pregnancy

    Pregnant women can take jam, but this must be done with caution, following the precise dosage recommended by the gynecologist. For women, this is a great way to strengthen the immune system, get rid of colds, and reduce fever.

    When jam is harmful

    Among the contraindications to the use of pine cone jam, which can cause harm to the body, are the following factors:

    • chronic kidney and liver diseases;
    • allergic reactions to the plant;
    • age up to 7 years - except when recommended by a doctor.

    In all other cases, the use of this product is not prohibited; it has a positive effect on the entire body.

    All the rules for making jam, be it from berries or cones, are very similar, but pine jam has some nuances. Before moving directly to the recipe, it is worth talking about the truly valuable properties of this sweet nectar.

    This product is a real help in the treatment of bronchopulmonary diseases. Pine extract is useful for asthma, tracheitis, bronchitis, pneumonia, pleurisy, tuberculosis. It is taken several times a day, two or three teaspoons with herbal tea from linden, oregano, mint and other plants. This amount is enough for better sputum removal and stopping coughing. For children, the single dose should be reduced to one teaspoon.

    The biologically active complex of pine cones, consisting of essential oils, resins, tannins (tannins), the bitter substance pinicicrin, and phytoncides, can improve immunity. Therefore, it is useful to use such jam for general weakening of the body, acute respiratory infections, acute respiratory viral infections, and influenza. In addition, it has a diaphoretic effect, so it is very appropriate when body temperature rises during colds.

    It has been experimentally established that tannins contained in pine cones prevent the death of neurons. This is important not only in the treatment of a stroke that has already occurred, but also as a preventive measure to maintain the brain in a young and functional state. Therefore, such jam can be included in the diet if you want attention.

    In general, pine is a very unique plant. Thanks to it, the air is saturated with phytoncides that are beneficial to us, the pine needles have an anti-scorbutic effect (many years ago I made tea for myself from pine needles - unusual, of course, but you can drink it), and how beneficial are baths made from pine needles and cones! But let’s return to the properties and recipe for jam from young pine cones.

    Contraindications for pine cone jam

    The concentration of active compounds in these organs of conifers is quite high. In addition, they contain irritants. That is why the amount of daily intake is so small. It is undesirable to consume this sweet product without moderation. “The poison is all in the dose” - this famous phrase fits perfectly in this case. Both adults and children prone to allergies should be especially careful.

    People with diseases of the urinary system need to be on alert, as pine cones contain substances that irritate the kidney parenchyma. Pregnant women and people with stomach and liver diseases should also be careful.

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    Procurement of raw materials

    The secrets of cooking begin with the collection of raw materials. Cones are harvested at a certain period. Namely, when they have already formed and reached a size of no more than 3 cm. This period begins in May and continues until the end of June and beginning of July.

    When harvesting, it is necessary to take into account the fact that very young small buds will be more tender after cooking, but the concentration of biologically active compounds will be slightly lower. And large specimens, in which the process of lignification in the jam is about to begin, are harsh. Therefore, it is important to catch the golden mean - it usually falls in the second ten days of June. If the cones can be cut with a knife, then they are suitable for cooking.

    Of course, only healthy buds are suitable for collection. Affected by diseases or insects, deformed ones are rejected. It is better to procure raw materials away from the city and dusty roads.

    Pine cone jam recipe

    There are now many different methods and recipes on the Internet. I do not dispute their value, but I would like to offer your attention an option that has already been tested many times in practice. This recipe was suggested to me by a friend from Tallinn, whom we met in Crimea at a seminar at Svetoch. The elixir turns out great!

    1. The collected cones must be washed, placed in a pan and filled with cold water (preferably purified). For 1 kg of cones take 3 liters of water. They insist for a day.
    2. Then the contents are boiled in the same water over low heat for 3-4 hours. If foam forms, remove it. Gradually the liquid acquires a pink tint.
    3. After heating, the contents of the pan are left to steep for another 10-12 hours. And only after that add sugar (at the rate of 1 kg per 1 liter of liquid) and put it on low heat again. The jam is stirred during cooking.
    4. As soon as the syrup turns brown and becomes a little thicker, you can stop cooking. In this case, the syrup should pour out easily from a spoon, that is, it is important not to overcook it. If you look at the light, the brown syrup still has the same pink tint.

    Unusual pine cone jam is ready to eat! It is better to store it at room temperature. In the cold, sugar crystallizes in it, which worsens the organoleptic properties of the product. In such a situation, you can slightly heat the mass and it will return to its original state.

    Do you like this medicine treat? Maybe you have your own recipe for pine cone jam? Is it different from what is proposed? I would be grateful if you share your experience in the comments.

    Health and pleasant tea drinking to you! Nadezhda Goryunova

    From young pine cones

    It's no secret that jam made from pine cones is used for medicinal purposes. We offer you the best recipes for pine cone jam.

    Experts recommend using pine jam for bronchitis, flu, asthma or any form of sore throat. Cone jam is also very useful for people suffering from chronic diseases of the respiratory tract, gastrointestinal system, chronic fatigue, and low hemoglobin. Many people make this type of jam to restore and maintain immunity in general.

    Collecting pine cones

    Cones are collected in late May early June. At this time they are soft, juicy and fragrant.

    You cannot collect cones near a road, factory, factory, boiler room or other sources of pollution.

    The sides of the cones should be smooth, without damage or plaque. The cones should be small (from 1 to 4 cm), green and sticky - resin should be released on them.

    It is better to prepare jam immediately after collection, this preserves the concentration of vitamins and nutrients.

    Cones should be stored in fabric bags or cardboard boxes in a dry and cool place for no longer than 1-2 months. Otherwise they start to dry out.

    Pregnant

    Pregnant women can take jam, but this must be done with caution, following the precise dosage recommended by the gynecologist. For women, this is a great way to strengthen the immune system, get rid of colds, and reduce fever.

    For children

    Small children are given pine cone jam in small quantities 1-2 times a day. You can eat it like this or add it to tea. This is an excellent prevention of colds, acute respiratory infections, and flu. Taking jam from pine cones helps strengthen the protective field of the child’s body, gives him the necessary supply of vitamins, which in turn promotes active mental activity. Used for cough, sore throat, bronchitis.

    From 7 years of age, the dosage should be increased gradually, starting with 1/3 teaspoon. spoons per day and gradually increasing to 1-2 teaspoons. spoons a day, observing the child’s reaction to allergies. If allergies occur, reduce dosage or discontinue.

    How to use pine cone jam for preventive purposes

    In folk medicine, jam made from pine cones is usually called a medicine that helps against all ailments known to the people. It, unlike medicines, has an amazing aroma and an incomparable, simply amazing taste. But you shouldn’t use it often. As a preventative measure, adults only need to eat 2-3 tbsp. spoons throughout the day ( children 1-2 tsp. spoons during the day and for pregnant women 0.5-1 teaspoon. l. in a day ) . But at the first sign of a cold or viral disease, the dose must be doubled.

    How to collect cones for jam

    Pine cone jam must be made from correctly collected cones so that it benefits and does not harm the body as a whole. To do this you need to go to the forest in early May. The cones at this time are small in size, green in color, juicy and quite sticky. But you should not collect cones near the road, as exhaust gases settle on young cones, which adversely affects the taste and beneficial properties of the prepared jam.

    How to make jam from pine cones

    Not many people know how to make jam from pine cones correctly. Below are several recipes, the most common and accessible, that will make the process of making jam easier.

    Sort out the collected cones, remove insects and debris. Place them in a pre-prepared bowl made of enamel material, fill with water that has previously been cleaned. The liquid should cover the cones by at least two centimeters. Leave them to soak overnight. For three days, put the resulting broth on the fire, add sugar and boil for five minutes. If foam forms, remove it with a slotted spoon or regular spoon. Then place the finished jam in pre-sterilized jars, roll up with an aluminum lid and use as intended or as needed. Experts recommend taking one spoonful of jam, but only a tablespoon, per day to maintain immunity, especially in winter and autumn.

    Cone jam recipe for those who suffer from polyarthritis

    Combine one kilogram of green young cones in a fireproof container, with the same amount of sugar and 2000 milliliters of water. Bring all ingredients to boiling point, set aside and let cool. Then place in a glass jar and store in the refrigerator or cellar. This recipe for pine cone jam is recommended for people suffering from polyarthritis. It is enough to add one spoon (teaspoon) to the tea and drink until the exacerbation passes or the pain disappears.

    Pine cone jam for cough

    Boil one kilogram of cones collected in early July in three liters of water. This procedure will take at least three hours, during which the fire should be minimal. After the time has passed, give the broth 12 hours to infuse, then remove the cones, and jam can be made from the resulting pink jelly. To do this, combine equal amounts of sugar and jelly, put on low heat and cook, stirring constantly, until fully cooked. As a result, you should get jam that resembles honey in color and taste. It is recommended to take a teaspoon for severe cough, mild tuberculosis and sore throat. It can also be eaten as a sweet addition to tea, but only in small quantities.

    Cone jam for severe cough

    For a strong, lingering cough, it is recommended to prepare this jam. Boil about a hundred young cones, previously dried and combined with two liters of water, over low heat. This procedure will take at least an hour. After straining, add a kilogram of sugar and cook for two hours, stirring regularly so that no lumps form. Let the jam cool slightly, place in glass jars and close with nylon lids.

    Jam from cut cones

    Wash the pine cones well, preferably under plenty of running water, but only young ones. Prepare several jars, doused with boiling water and steam. Cut the cones into several pieces, place in a jar and sprinkle with sugar. You need to lay it out in layers: cones - sugar - cones and so on. The last layer should be sugar, preferably in large quantities. Cover the container with a piece of gauze folded in several layers and place it in direct sunlight. The jar needs to be shaken several times within an hour. The jam is considered fully prepared only when the granulated sugar has completely melted. Then, cover with a nylon lid, place in a cool place and use if necessary.

    Contraindications for the use of cone jam

    In addition to the medicinal properties of jam made from young green cones, there are also contraindications. Experts strongly do not recommend consuming this type of product for people: those suffering from hepatitis, pregnant mothers prone to allergies, nursing mothers, allergy sufferers, children under 7 years old, the elderly, those with gastrointestinal inflammation and any kidney or liver diseases.

    This jam causes allergies in most children. That is why, before use, it is necessary to consult a specialist.

    Abuse of jam made from cones can lead to severe, regular headaches and gastrointestinal upset.

    Cone jam is used for influenza, bronchitis, sore throat, asthma and other diseases of the throat and respiratory tract. An excellent preventative for strengthening gums and cleansing and treating the respiratory tract.

    Especially pine cone jam is recommended for chronic diseases of the gastrointestinal tract and respiratory tract, exhaustion of the body, low hemoglobin, chronic fatigue, as a general tonic. Restores immunity.

    Pine cone jam is a cure for all diseases

    Our family has been making jam from pine cones for several years. We have long forgotten what the flu, sore throat or cold is. And how tasty and healthy it is, the aroma is reminiscent of strawberry jam, the taste of jam made from cones is amazing. This is an excellent immunostimulant, a medicine for the lungs, nasopharynx, and stomach. Children are delighted with the jam, it’s a pity you can’t give them a lot of it, if consumed in excess, jam from pine cones has a negative effect on the kidneys, so we strictly follow the dosage: 1 tablespoon per day for the prevention of diseases and 2 tablespoons per day if a cold, flu, etc. is suspected .d.

    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 oleoresin released from them, with a distinct pine aroma. The main thing is not to collect it near the roads, otherwise all the dust, dirt and harmful substances from car exhausts will be deposited on the sticky, delicate skin of the young cone.

    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 cold water so that it covers the cones by 2-3 centimeters. Let the cones sit overnight 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, i.e. boil for 5 minutes, remove and set to cool, the next day we repeat the cooking, and so on three times (skim off any foam that has formed).

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

    Take 1 tablespoon per day and 1 lump as a prophylactic and as an immunostimulant. Pine cone jam will protect against diseases in the autumn and winter and help overcome the disease if it has begun.

    Cone jam, recipe

    Ingredients:
    1 kg granulated sugar;
    10 tbsp. water (200 ml each);
    1 kg pine cones.

    This is not just jam, it is medicinal medicinal jam. Helps very well against polyarthritis. It is necessary to stock up on it for the whole year, especially since it is perfectly stored in the refrigerator. Cone jam should be added to tea 1 teaspoon at a time and consumed until the pain stops.

    Preparation:
    Soak the cones in cold water for a day. They need to be collected before July 15–20, while they are still green and soft, cut with a knife. Mix sugar and infusion and cook syrup. Pour the cones into the still hot syrup and boil, stirring constantly, until the jam turns amber in color, about 1.5–2 hours. Black scale formed during the process must be removed. 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 pine cone jam

    So, the cones ripen in mid-July (from about the 10th to the 20th). During this period, they are green, with pimples, and a nail fits freely into the bump.

    We collect 1 kg of pine cones for jam, wash them and let them cook in 3 liters of water over low heat for 3-4 hours. Remove the container from the heat and let the future jam steep for 10–12 hours. Then we take out the cones with a slotted spoon and get pink jelly. Discard 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, with a slight hint of pine resin.

    This cone jam is useful for coughs, 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 positive result. Can be eaten simply as a sweet dish.

    (Recipe taken from the Kyiv newspaper “Poradnytsya”, issue 25, 2000)

    Pine cone jam for cough

    Pick 100 - 120 pieces of young pine cones collected at the end of May. Rinse, 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. Make sure that the jam does not thicken or overcook: it should be runny. Cool, pour the jam into jars and close with simple lids.

    Take for bronchial disease and cough. For children, give pine cone jam per glass of tea 3 times a day, for adults - 1 tbsp. spoon. Pine cone jam is useful for pulmonary tuberculosis and low hemoglobin.

    Jam from young pine cones

    Fill 1 half-liter jar of young pine cones (the size of a large hazelnut or a little larger, collected in late May - early June) with cold water, boil for 15-20 minutes until they become soft, but not boiled. Remove with a slotted spoon, transfer to the prepared syrup (1 kg of sugar, 2 tbsp. water) and boil for another 20–25 minutes. The jam turns out delicious and beautiful.

    Video:






    Be healthy!

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    P.S.: I haven’t cooked it myself, but I’ve tried it... The taste can be compared to walnut jam, but with a tart pine aftertaste. For me, it’s very tasty and unusual.