Jam from pine buds retains all the medicinal properties of pine, accumulating them when cooking its young shoots, and therefore is indispensable for the treatment and prevention of colds, for violations of the gastrointestinal tract, arthritis, rheumatism and many other ailments. Just one spoonful of billet with a cup of tea, will strengthen immunity, and also help to purify the blood and rejuvenate the body.
How to cook jam from young pine buds - a recipe with lemon
Ingredients:
- young pine buds - 500 g;
- filtered water - 0,5 l;
- sand sugar - 1 kg;
- lemon of medium size - 0,5 pcs.
Preparation
Pine kidneys for jam should be harvested before the moment of their intensive growth and dissolution in February-March. There should not be any motorways, roads, industrial zones or large settlements near the collection site. It is better for this purpose to go to the forest.
When the raw materials are collected, it must be washed, rid if there are impurities of needles and debris, put in a saucepan, pour clean cold water and boil for twenty-five minutes on moderate fire.
Now, throw back the pine buds in a colander and leave it for ten minutes to drain. During this time, we combine the necessary amount of water and sugar in a saucepan and bring it to a boil, stirring. After five minutes, add boiled buds, squeeze the remaining components of lemon juice, let the mass boil, and remove from heat. Leave the workpiece until completely cooled, after which we heat again to a boil, stirring, and let in the very low heat for forty minutes.
On readiness we pour jam from pine buds on previously prepared sterile glass jars, sealed with boiled lids and let completely cool under the blanket.
How to make jam from fresh pine buds with citric acid?
Ingredients:
- fresh pine buds - 1 kg;
- filtered water - 1 l;
- sand sugar - 1,5 kg;
- citric acid - 0.5 tsp.
Preparation
Fresh pine buds are collected taking into account the recommendations given in the previous recipe, and then washed and cut into several parts. Place the prepared product in a suitable vessel, pouring the layer with sugar, and leave it for twelve hours at room conditions.
After a lapse of time add the purified cold water to the container, place the workpiece on a plate and heat it, continuously stirring, until the sugar boils and dissolves. Now we reduce the heat and let the mass boil for five minutes, after which we remove it from the heat and leave it to cool completely. Then again warm the jam to a boil, boil for five minutes and let it cool again.
After the third boiling, we add half the teaspoon of citric acid to the billet, mix thoroughly and pour it still hot over the previously boiled glass containers and cap it with sterile lids.
Jam from pine buds - an alternative recipe
Ingredients:
- fresh pine buds - 1 handful;
- filtered water - 250 ml;
- granulated sugar - 300 g.
Preparation
Prepared properly washed young pine buds pour a glass of filtered water and put on the burner, on a moderate fire to cook until the volume of the liquid is reduced by about one third. Now pour in the sugar and keep the workpiece on fire, stirring, until all the sugar crystals are dissolved and for another five minutes.
We pour out hot jam from pine buds on prepared sterile containers, seal it tightly and leave until completely cooled down under the blanket.