Spruce Cone Jam
Description
Perfect for winter stock. Approximate yield of spruce cone jam is 3 liters (from one kilogram of cones). If you want the shoots to remain whole, cook it in several passes (bring to a boil and remove from heat) over 2-3 days. It is best to store the jam in the refrigerator under nylon lids. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. After harvesting the pine cones, they need to be processed thoroughly. To do this, soak the shoots for one hour, then drain the water, add fresh water, and place over heat. Now simmer the pine cones over low heat for about 4 hours. After that, let the pine cones cool. It is best to do this in a cool place (for example, in a basement). I usually leave the pine cones in the root cellar for 10 hours.
- 2
Step 2
2. Drain the brine and let the excess liquid drip off (place the cones on a colander and let the brine drain into a container).
- 3
Step 3
3. Now measure the amount of brine in liters. For every 1 liter of brine, add 1 kg of sugar.
- 4
Step 4
4. Now pour the resulting mixture into a container and add the cones. Cook until thickened, then you can pour into jars.
- 5
Step 5
5. You can seal the jars or close them with nylon screw caps. Store this spruce cone jam in a cool place.