Cone jam: cooking, to whom and how to use

Flinking jam-a popular medicine-stall in Turkey, Bulgaria and Georgia. But also in Ukraine A lot is known about its beneficial properties, and experienced housewives harvest jam from green cones for the future. It is important not to miss the moment, because the season is quite fleeting the collection season. We will tell you what is useful for jam from spruce or pine cones and how to cook delicious jam from cones.

Fit jam: benefit and harm, collection of raw materials

Fit jam positively affects the entire body, especially on the respiratory system and joints. Ascorbic acid is present from cones from cones, which means it promotes Strengthening the immunity, You can cope with the cold much faster.

1. Antibacterial and antifungal properties.
2. Positively affects the nervous system, tones, increases performance.
3. It has an excellent crushing effect, recommended for bronchitis, pleurisy, pneumonia, asthma, as well as tonsillitis.
4. Strengthening the cardiovascular system, namely vitamin B in the composition normalizes the functioning of the heart and increases the elasticity of blood vessels.
5. Anesthetic effect for the joints when used in the form of a compress to a sore spot.
6. Improving intestinal motility, increased appetite.

Despite the breathtaking taste of jam – caramel, with coniferous aroma, it is worthwhile to use it moderately. Daily preventive dose – 2 t.l. adults and 2 hours.l. children.

Know: the bumps themselves do not eat in jam, because there is a resin that will settle on the walls of the stomach, and it is impossible to remove it from the body. Therefore, jam after cooking is filtered.

It is not recommended to jam from cones to children under 3 years old, nursing mothers, allergies, people suffering from renal failure and diabetes mellitus, With exacerbation of gastrointestinal diseases and liver.

It is necessary to collect cones for jam according to the instructions, because the taste and beneficial properties directly depend on the quality of the material. So:

• Jumps for jam are harvested with green (mid-May-Middle June), 2.5-4.5 cm long;
• Fucking spruce, pines, fir, cypress, etc. are suitable. spruce trees;
• It is necessary to collect raw materials only in environmentally friendly areas, away from industrial zones and roads;
• They tear cones directly from branches only from healthy trees, without signs of decay or various damage;
• Before breaking the bump, test it: it is easy to punish with a fingernail – then it is suitable for jam.

How to cook jam with lemon

Ingredients:

• spruce cones – 500 g;
• sugar – 800 g;
• water – 800 ml;
• Lemon juice – 1 t.l.

Cooking

1. Sort the bumps (do it in gloves) fold in a bowl previously covered with cling film.
2. Rinse the cones with cool running water, pour again, leave for 3 hours.
3. Rinse the cones again, divide large fruits in half along.
4. Fold the cones in an aluminum pan, pour water with water so that it covers the bumps 2 cm.
5. Add sugar.
6. Cook cones in 6 stages. Initially heat over medium heat, stirring until sugar is completely dissolved. Bring to a boil, reduce the fire, cook 10 minutes.
7. Remove the container from the heat, cover with a lid and a warm towel tightly. Leave to cool.
8. Bring to a boil for the second time, remove from the stove again, cover with a lid and a towel, let cool.
9. The third time it is necessary to repeat the first action with 10-minute boiling.
10. Boil in the 4-5th time, turn off the heating, leave for half an hour on the stove, do not cover the lid.
11. Bring to a boil for the last time, remove from the stove, let it completely cool without a lid.
12. Pour lemon juice into warm jam.
13. Strain through 2-4 layers of gauze so that the resin does not pass through the gauze.

Jams from cones without cooking

Ingredients:

• pine cones – 2 kg;
• sugar –- 4 kg.

Cooking

1. Rinse the cones thoroughly, cut into several parts.
2. Put the cones in sugar capacity, Run them thoroughly in it.
3. Lay the cones in sugar in sterile jars, pour the remaining sugar.
4. Cover the banks of gauze in 2-4 layers, leave under the sun, periodically shaking the containers.
5. Withstand so much until sugar completely dissolves from juice that is released from cones.
6. Strain carefully the syrup.
7. Close the capacities with a kapron lid, store in the refrigerator.