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ABOUT healing properties ah evergreen pine has been known for a long time. It’s not for nothing that pine is valued for its energy effects. When we find ourselves in a pine forest or grove, we feel like our body comes to life. Interestingly, people with cardiovascular problems nervous systems Doctors recommend walks in areas where pine trees grow.

From time immemorial, pine needles have been used as one of the components of medical and cosmetic preparations. However, here mainly pine needles, buds, and resin are used. But with the help of cones, you can make delicious, medicinal jam at home. To achieve the desired result, it is important to know about the composition and properties of the fruits, the timing of their collection, manufacturing rules, and indications for use by different categories of people.

The cones seem to contain the substances necessary for a person’s full life. Their miraculous abilities are explained by the content of such useful substances:

vitamins (A, B, C, E, H, U, K). They participate in various vital processes of our body. These are, first of all, the respiratory, nervous, musculoskeletal, visual, and immune systems. Normalize the functioning of the brain, gastrointestinal tract (GIT), etc.
vitamin-like compounds (bioflavonoids) from the class of nutritional antioxidants, also called vitamin P. They have a beneficial effect on cardiovascular activity
macro- and microelements (aluminum, iron, potassium, calcium, magnesium, manganese, copper, phosphorus, etc.). They have a biological effect on the bone, circulatory, immune systems, and carbohydrate metabolism in the body.
organic fatty acids (linoleic, resinous, oleic). They have a beneficial effect on lowering cholesterol levels, eliminating cardiovascular, brain, and dental pathologies
essential oils ( pine resin or resin), which have an antiseptic, analgesic effect
tannins – promote wound healing and relieve irritation.

Homemade pine cone jam allows you to combine business with pleasure. The main condition is to preserve in it, along with the unique aroma, everything that is given by Mother Nature.

Thanks to the saturation of deficient winter time Vitamin C, together with warm tea, serves as an excellent remedy against colds and influenza viruses. Along with the expectorant effect, it has a diaphoretic and immunomodulatory effect. For inflammation of the upper respiratory tract, dry cough, and asthma, it can be a tasty medicine even for children.

This remedy is very effective for enhancing gastric secretion, urination, and increasing the overall tone of the body.

As a powerful antioxidant, this homemade food product has a pronounced antitumor effect. Tasty, aromatic jam can protect a person from the development of a low-quality tumor at the cellular level.

The list of prevention and treatment of diseases for which this miracle remedy can be used is quite large. Among them:

avitaminosis
weak immunity
polyarthritis, osteochondrosis
problems respiratory system(pneumonia, pleurisy, bronchial asthma, pulmonary tuberculosis, etc.)
condition of the oral cavity, gums, including scurvy, stomatitis
heart disease, vascular disease (low hemoglobin, stroke)
functioning of the gastrointestinal tract, digestive system (stomach secretion, bile stagnation).

Along with these advantages of using pine cone jam, there are also its disadvantages.

Remember that this is not a traditional dessert, but a potent medicine! Abuse is unacceptable here, and dosage consumption of no more than 3 tablespoons per day is required. At risk negative consequences may turn out to be:

women in different periods carrying and feeding a child
children under 12 years old
mature people (after 60 years)
suffering from angina pectoris, hepatitis, nephritis, allergies, individual intolerance to one of the components of the fruit.

It is undesirable for people who have suffered a stroke to consume jam from pine shoots. Its high calorie content, saturation with carbohydrates, and fiber also cast doubt on its benefits for those who want to lose weight.

Ignoring possible complications is fraught with exacerbation of diseases. In addition, side effects may occur (headache, inflammation of the mucous membrane, upset stomach, etc.).

Therefore, be sure to consult your doctor before use. After receiving advice, try to resist the temptation to exceed the norm of consumption of this tasty medicine.

You need to collect infructescences in environmentally friendly places pine forest. In this case, proximity to highways, highways, roadways, and industrial facilities should be avoided.

The time for selecting fruit depends on climatic conditions tree growth. In warm regions this is done in last decade May, and in colder weather - from the end of June. This is the period when all valuable substances accumulate as much as possible in young cones.

Only young one-year-old sprouts are used for jam. It is in the first year of ripening that they are distinguished by their juiciness and pristine purity, in contrast to large fruits with an “age” of 2 to 3 years.

Along with this, it is important to carefully study them appearance. Here the requirements are:

choosing a healthy tree without signs of insect damage, rotting on trunks or branches
For jam, soft cones of a bright green color that have not yet opened, which can even be pierced with a fingernail, are suitable. They already have characteristic convex scales covered with a fragrant, sticky resin
the size of these fruits should be small with a length of up to 4 cm and a diameter of up to 40 mm
The outer surface of the pine cone should be smooth without any damage or plaque. After all, the presence of such may indicate diseases of the tree itself.

After collecting the fruits, you need to rinse them several times under running water, drain them in a colander, and re-inspect them to avoid debris. Now let’s choose a recipe for making tasty and healthy jam.

Among the many options for preparing medicinal jam with your own hands, we offer you to get acquainted with some of the basic recipes.

Cooking method - step by step recipe

This recipe only requires 3 ingredients:

cones – 1 kg
water purified from various impurities – up to 2 liters
sugar in the proportion of 1 kg per 1 liter of infusion.

Step-by-step preparation:

Fill the cones with water to cover the fruit by at least 2 cm.
leave the mixture for 12 hours (it is better to leave it overnight)
The cooking process with the addition of the entire amount of sugar is carried out over three days.
For the first 2 days, cook for 5 minutes, removing any foam that has formed.
On the 3rd day, after boiling for 5 minutes, you can add a little freshly squeezed lemon juice.
Place the cooled jam into sterilized jars and close the lids.

This unique tasty drug is prepared “in own juice» It uses cut fruits (1 kg), sugar (2 kg), water for washing cones and jars.

The preparation is as follows:

rinse the buds thoroughly in 3 waters
cut them into 3 parts
Place the cones in layers, sprinkling each with sugar. Top layer"backfill" should be thick enough
cover the jar with gauze folded 3-4 times and place the workpiece in a place illuminated by direct sun
shake the container vigorously at 2-hour intervals
After the sugar has completely dissolved, we get the finished jam and, after covering with lids, place it in a dark, cool place.

Recipes for jam for various diseases

According to doctors, any of the jam recipes creates a kind of protection for the human body from the influence of viruses and infections. This helps to increase his immunity in the fight against various diseases.

When coughing

You can use pine cone jam prepared in this way:

take 1 kg of fruit, 3 kg of sugar, 3 liters of purified or settled water
pour 3 liters of water + 1 kg of cones into a container and put on fire
after the mixture boils, reduce the flame and cook over low heat for at least 3 hours
stale future jam, without sugar for now, leave for 12 hours at room temperature
then strain the substance pink color using a thick sieve. Add sugar in a 1:1 ratio and continue cooking until tender, stirring constantly.
The readiness of the jam can be determined by its consistency, reminiscent of honey.

It is believed that such jam is not only similar to honey, but is also not inferior to it in terms of healing properties.

Jam for the treatment of sore throat

Rinse 120 g of cones, add 1 liter of water and add 1 kg of sugar.

Cook the resulting mixture over low heat, let it simmer over medium heat for about 5 minutes, skim off the foam and set aside. This procedure is repeated three times a day.

The finished amber-colored jam can be consumed with hot tea or dissolved in small doses several times a day.

This method of preparation is also quite acceptable in cases of coughing attacks.

Recipe for pine cone jam for polyarthritis

Among the various types of making sweet medicine from pine cones, those suffering from polyarthritis can use one of the simple recipes. To do this, you will need ingredients such as 1 kg of cones and sugar, 2 liters of purified water.

The cooking method is as follows:

combine all the above ingredients in a fireproof glass bowl and place over medium heat
After bringing to a boil, remove the dishes from the stove to allow the mixture to cool naturally
Distribute the resulting jam into pre-steamed, dried jars, seal them hermetically and place them in a cool place.

Using jam - how to take it

With all the attractiveness of the sweet taste and amazing aroma of jam, you should remember that this is, first of all, a medicine. Therefore, its consumption should be dosed and episodic as needed.

To prevent colds in winter or late autumn You should use no more than one cone from this delicacy per day. During the period when cold symptoms appear, it is advisable to drink tea once a day with the addition of 2 tablespoons of jam.

Treatment of cough involves adding one tablespoon of a mixture for adults to tea. For children school age you need to drink one teaspoon 3 times a day along with warm tea if there are no contraindications.

For those who are susceptible to polyarthritis, jam can be taken 1 teaspoon during tea drinking until the pain stops.

Can children take it and how?

The use of pine cone jam due to the presence of resin and sugar in it is not recommended for children under 7 years of age. These components can trigger the development of allergies.

If necessary, you can give it a little and make sure that there is no itching, redness or rash on the skin, shortness of breath, etc. If no negative consequences occur, further dosage should not exceed two teaspoons per day.

Remember! Before using this tasty medicine for children, it is better to consult with your doctor.

PINE CONES

Pine cone jam helps in the treatment of diseases such as colds, flu, vitamin deficiency, throat and gum diseases, upper respiratory tract diseases (cough, bronchitis, pneumonia), bronchial asthma, etc.

The healing properties of pine cone jam are explained simply - pine is one of the most popular phytoncidal plants. And phytoncides are biologically active substances produced by plants that kill or suppress the growth and development of bacteria, as well as microscopic fungi and protozoa. Air and soil samples from the pine forest showed that they contain 10 times less pathogenic microorganisms than in similar samples taken in a birch forest.

Mature pine cones are familiar to many - they lie in abundance right on the ground in a pine forest. These are mature, woody cones; various potions can also be prepared from them, but pine cone jam is made only from young green pine cones, which can easily be pierced with a fingernail or cut with a knife. You need to collect pine cones for making jam in the spring, in middle lane- this is usually the end of May. Green soft cones measuring from 1 to 5 cm in length are suitable for cooking.

Pine cone jam has a pleasant resinous taste; even children enjoy eating it. On cold winter evenings, tea with a couple of spoons of pine cone jam will support your immunity and improve your mood. As practice shows, for the winter it is enough to prepare 1-2 liters of pine cone jam for a family of 2-3 people and it will be tasty and healthy folk remedy for the treatment and prevention of colds and flu will always be at hand.

Pine cone jam

There are several recipes for making pine cone jam.

1 way:

Sort through the cones, remove debris and needles.

Rinse the pine cones with water, place them in an enamel pan and pour cold water so that it covers the cones by 1-1.5 cm. Bring to a boil and then add sugar at the rate of 1 kg of sugar per 1 liter of liquid. Bring to a boil again, then reduce heat and simmer over low heat for about 1.5 hours, removing foam. By the end of cooking, the pine cones will be completely saturated with syrup and will turn reddish in color.

Method 2:

This method is used to brew the so-called “honey” from pine cones.

Sort through the cones, remove debris and needles, then rinse the cones with clean water.
Pour the prepared cones into an enamel bowl and add cold water so that it covers the cones by 1-1.5 cm.
Then boil the buds for 20 minutes. in a closed saucepan and then leave for 24 hours at room temperature. The infusion will turn out green; it will need to be drained and the cones thrown away.

For cooking, be sure to use enamel dishes. The finished “honey” from pine cones has a crimson color and an unusually delicate taste. The “honey” should be poured hot into hot jars. There is no need to sterilize “honey”; with this method of cooking, honey is stored for a very long time, even at room conditions.

3 way

You can make healing syrup from pine cones without cooking.

Sort and wash the pine cones. Then cut each cone into particles and roll them in sugar to release the juice faster. Place the chopped cones in layers in jars and sprinkle them with sugar layer by layer (1:1 or 2:1). The top layer of cones should be completely covered with sugar.

Cover the jar with gauze and place in a warm, dark place, shaking from time to time until the sugar is completely dissolved. Pine cones prepared in this way are used to treat respiratory diseases, and also as a tonic for dessert spoon half a glass of boiling water twice a day. Drink hot in small sips in the morning on an empty stomach and before bed.

Pine cone jam – contraindications:

Like any medicine, treatment with pine cones has contraindications. First of all, people with kidney diseases should be careful about this treatment. You should not take drugs from cones during acute hepatitis. Pregnant women and people over 60 years of age should take pine preparations with caution. In large doses, pine preparations can cause inflammation of the stomach and headache.

Pine cone jam

The collection of pine cones for jam begins in late April-early May and ends depending on the climatic conditions of a particular region. Only young, green pine cones are used for jam. For this reason, the recipe for pine cone jam is published a little earlier, so that you, dear readers, have time for the harvest.

Pine honey, birch sap, dandelion jam and many other similar recipes on the Miracle Cook website are not only delicious toppings used in the preparation of desserts and baked goods, but also very healthy. It is the beneficial properties of pine cone jam that impress with its unique composition. Pines growing far from city roads are truly folk healers for humans. Absolutely everything in this tree is useful and edible: cones, needles, buds and resin.

A recipe for pine cone jam is a must have for anyone who needs this healing, natural honey created by nature. Having this jam at home in winter can significantly strengthen your immune system during colds, (including flu and sore throat), that is, to create a protective barrier for the entire body from various viruses. In addition, jam has an extremely beneficial effect on the cardiovascular and digestive systems.

Ingredients for the pine cone jam recipe:

Water – 1 liter;
green pine cones;
granulated sugar – 1 kg.

Recipe for pine cone jam:

1. We sort out the cones from garbage and dry branches. Rinse under running water.

2. Then we cut large specimens in half, and leave small ones whole.

4. After this, put the pan with the contents on the fire and bring to a boil.

5. Then let the mixture boil well, add granulated sugar and, after the next boil, reduce the heat.

6. Cook the jam for two hours; Be sure to remove the dark, tarry foam that forms on the surface as it appears.

7. Remove the pan from the stove and remove the boiled cones with a slotted spoon.

8. Pour the finished jam of a bright reddish hue into previously prepared and sterilized jars, and then screw it with metal lids.

The pine aroma and original mint taste of the jam leave behind a very pleasant aftertaste. Hot tea in combination with this jam only enhances the healing properties of the drink.

Pine cone jam: how to cook it correctly

Who among us has not felt, when we find ourselves in a pine forest and deeply breathe in the pine air, how our entire body is filled with energy and sunshine. City dwellers simply adore this sweet pine air, which is especially beneficial for those who suffer from respiratory diseases. Most common conifer in our country - pine. This tree gives us the most valuable things that people use for treatment - needles, buds, resin and, of course, pine cones.

Pine needles are used in perfumery, healing oils are used by both folk and official medicine, but green pine cones, while they are still in a hard and sticky state, are quite suitable for making life-giving jam, which collects the inexhaustible warmth of the sun and the power of the earth.

Healing “gum” honey made from young green pine cones is really beneficial for the body if they are collected and prepared correctly, maintaining the technology. During the long rainy autumn and frosty winter, you will have a tasty and healthy cure for chronic fatigue, sore throat, colds, lack of sleep, and overwork. Just one spoon of pine honey will help the body fight weakened immunity, especially for children and the elderly.

Pine cone jam - preparing dishes

To make jam, use ordinary utensils - enamel or copper pans, basins or stainless steel products. You can pour the finished jam into small, cleanly washed and dried jars and store them in the refrigerator or a cool, dark place, depending on the lids.

Pine cone jam - fruit preparation

So, about collecting cones. In different climatic zones their formation on trees occurs in different ways. In Ukraine they are ready for use from mid-May to early June, in Russia from June 21-25. Only those cones that can be cut with a knife or pierced with a fingernail are suitable for making jam; their length ranges from 1 to 4 cm. The process of collecting cones itself turns into an exciting adventure, amazing air and beautiful nature around in combination with the warm May or June weather turns into a real holiday. It is necessary to select only those cones that are just beginning to open; they are green and have not yet become woody. Make sure that the tree is not affected by insects - in this case, move away from it.

Select about a kilogram of pine cones the size of a walnut.

Pine cone jam - recipe 1

We cook the jam in three stages.

At first, we sort and wash the pine cones in cold water, place them in a cooking container and fill with water so that it covers the cones a couple of centimeters from above.

Close the lid and simmer for 30 minutes, leave to infuse for 12 hours in a dark place.

Second stage: separate the liquid from the cones and mix the resulting decoction, which is green in color and has a delicious aroma, with sugar (1:1). Cook the syrup over low heat until the jam stops spreading.

The finished jam has a rich dark raspberry color.

At the last stage, add a few cones from the decoction and after 5 minutes of boiling, pour into glass jars.

Ingredients: 1 kg of pine cones, 1 kg of sugar, 10 glasses of water.

Enjoy delicious jam all winter long!

Pine cone jam - recipe 2. "Honey" from pine cones.

Fill the collected and sorted cones with water so that it covers the cones.
In this case, add sugar immediately (sugar and water 1:1), after dissolving, simmer over low heat for an hour and a half, skimming off the foam.
The honey turns out transparent, with cones soaked in syrup and slightly reddish in color.

Pine cone jam - recipe 3. “Sunny” jam (without cooking).

Wash the young cones, sort and cut into pieces, roll in sugar.
Place the resulting sweet mixture in layers in jars, sprinkling with additional sugar.
We also cover the top layer with sugar and place the jar in the sun.

In order for air to pass through, the jar must be covered with gauze or a light natural napkin.
As the sugar dissolves and syrup forms, shake the jam periodically; after the sugar is completely dissolved, the “sunny” jam is ready.

Store it in a cool, dark place under a tight lid.

Pine cone jam - recipe 4, “Signature”.

This recipe differs from others in that the syrup is prepared first.
Cooking the jam occurs in several “steps”, with the mixture being brought to boiling temperature
(80-85°C), but do not boil, but leave until completely cooled, the procedure is carried out several times.
The finished jam is dark brown in color and should be stored in the refrigerator.

Sugar and cones 1 kg, water 1.5 cups.

Pine cone jam - useful tips experienced chefs

When pouring water over the buds, do not overdo it; take into account the fact that they may float.

Leave the cones to soak until they cool completely - this will make the process go better.
Too much thick jam can be diluted with water and boiled.

This jam has its contraindications. It is not recommended for people with acute hepatitis or pregnant women to eat it. For young children prone to diathesis and allergies, let's try the jam in small doses.

By breaking apart the boiled cone, you can find the most useful substance - a pink resin that tastes good. This treat can be given to children with poor appetite, bronchitis or severe cough. The syrup is consumed in a teaspoon with green tea.

You will definitely enjoy the pleasant resinous jam with a tart-sweet taste and a minty aftertaste.

Pine cone jam, benefits and harms, contraindications

Pine is a well-known and beloved evergreen coniferous tree in our country. Many people know about the life-giving, healing properties of the air of a pine forest, saturated with phytoncides. These substances inhibit growth and have a detrimental effect on the development of bacteria. Even just a walk in such a forest is extremely useful.

From time immemorial, this majestic, amazingly beautiful tree has given people health and relieved ailments. Its needles, buds, young shoots, resin, as well as young green cones have medicinal properties. Not everyone knows how tasty and very healthy jam they make. True, for it to be beneficial, you need to know when to collect the cones and be able to cook them correctly.

What are the health benefits of pine cone jam, its harms and benefits, what are its contraindications? Today we will talk about this with you, and also consider recipes for preparing this medicinal delicacy:

Why is pine cone jam valued? Benefit.

A properly prepared sweet treat has a truly magical effect on the body. Pine jam contains a large amount of vitamin C, which the body lacks in winter. Jam is an excellent antiviral agent. Therefore, it is recommended to use it for colds and flu.

It is very useful to add to moderately hot tea for diseases of the upper respiratory tract. Especially with a dry cough. For medicinal purposes, parents give it to their sick children, who really like such a tasty, sweet medicine. In addition to the expectorant effect, the product has immunomodulatory properties and has a diaphoretic effect.

It should be noted that young pine cones are a very strong antioxidant. Drugs and therapeutic agents based on them protect the human body at the cellular level from negative, destructive effects free radicals, have a pronounced antitumor effect.

You just need to collect them in the spring, when they are still very young and contain a maximum of useful substances.
Depending on the region of our country, the collection period usually begins in April-May.
But it could start in June.
Small, green, still soft cones, up to 4 cm long, are suitable for jam.
They can be easily pierced and cut with a knife. Other, harder ones are not suitable.

When collecting, be sure to pay attention to their appearance. They must be clean, with smooth sides, without damage, without plaque. The tree from which you collect them must also be healthy.

Cooking recipe

Rinse 1 kg of collected buds thoroughly under running water. After this, place in a colander and let the water drain. Now cut each into quarters, place in an enamel basin or wide pan, where you will cook. Now prepare the syrup: 2 cups drinking water add 1.5 kg of sugar. You need to simmer over low heat until the sugar dissolves and the syrup becomes clear and thick.

Pour the prepared syrup over the prepared pine cones. Cover with a towel and leave for 4 hours. When the time is up, place the pan over medium heat. Bring to a boil, stirring frequently, but do not boil! Remove from heat and leave for another 2 hours. Let it cool well. And boil again, cool again. Do the same for the third time.

Bring to a boil, reduce heat to low. But now cook, stirring, for about an hour. The finished jam will have a beautiful amber color, and the cones in it will become very soft.

Another recipe:

Pine cone jam can be prepared in another way:

Rinse them thoroughly and drain the water. Place in a wide saucepan, cover with soft, filtered water. It needs to cover the cones by 2 cm. Now put the pan on the stove and boil. Add sugar.

Proportion: 1 kg per 1 liter of water.

Reduce heat, continue cooking, stirring constantly, removing foam. This recipe requires a long cooking time - about 2 hours. Place the finished jam into jars.

Who is at risk from pine cone jam? Contraindications

Of course, the resulting sweet product is extremely beneficial for health. However, people with kidney diseases should treat it with great caution. There are also contraindications for consuming jam when acute hepatitis.

Pregnant women, nursing mothers, and people over 60 years of age should not indulge in this delicacy.

As we have already said, children really like this sweet medicine. However, in some cases it can cause an allergic reaction, especially in children under 7 years of age. Therefore, before giving your child jam to eat, give just a little bit at first.

If there are no negative manifestations is not observed, gradually increase the dosage to 2 tsp. per day. There is no need to give more to children.

You need to know that any medicinal products prepared from pine can cause headaches and stomach pains. Pine jam is no exception. Therefore, even adults should not abuse it. 2-3 tbsp is enough. l. per day with hot tea. Be healthy!

Pine cone jam - the best recipes

It's no secret that jam made from pine cones is used in 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.

How to use pine cone jam for preventive purposes

Jam made from pine cones in folk medicine It is customary to call it a cure-all medicine, known to the people, ailments. It, unlike medicines, has an amazing aroma and an incomparable, simply amazing taste. But you shouldn’t use it often. As a preventive measure, it is enough to eat one spoon throughout the 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 period.

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 drinking, but only in large 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 well, preferably under a large number running water, cones, 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

Besides medicinal properties jam made from young green cones, there are also contraindications. Experts strongly advise against eating this type product for people suffering from acute hepatitis, women expecting a child and any kidney 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.

Green cone jam

The jam is tart, sweet taste, with a slight bitterness. Bronze-golden cones, quite soft, soaked in syrup, like honey. When you bite into them, they separate nicely. It will be difficult to explain to those with a sweet tooth that this is more of a medicine than a delicacy.

Ingredients

Cones 40 pcs (1,000 g)
Sugar 15.6 tbsp (2,500 g)
Drinking water 3l (3,000 g)

This jam can be made from pine and spruce cones, as well as from young spruce shoots, light green tassels with soft needles at the tips of the branches.
You need to collect cones in a deep forest, away from industry and roads. Collection period May-June.
The cones should be green. If you want them to be eaten in jam, then the cones should be easy to bite when raw.
You need to collect female cones. They are dense, with noticeable ribs-scales and resinous-sticky.
Traditional medicine recommends taking 2-3 tsp of jam. to enhance immunity and for preventive purposes, and 2-3 tbsp. for colds. Consuming jam is more effective and tastier with hot tea. There are contraindications: kidney disease, exacerbation of gastrointestinal diseases.

Preparing Ingredients

Clear the cones of needles and rinse under running water.
Pour cold water over the cones and boil for 4 hours after boiling over low heat.
Then we leave the cones in the broth to cool, it’s good if you can put them in a cool place, for example in a basement, for 10-12 hours.

Making jam

Drain the broth and measure in liters.

Add 1 kg of sugar per 1 liter

You can cook with all the cones, or you can leave only a dozen.
Bring to a boil and cook over moderate heat until thickened, stirring occasionally and skimming off foam.

Cooking time is approximately 1.5-2 hours.

Pour the finished jam hot into prepared heated sterile jars and roll up. Can be closed with thick nylon lids.
The approximate yield of jam is 3 liters.

You can cook it in several stages, like regular jam. Bring to a boil, cook for 10-15 minutes, turn off, leave overnight.

Fir cone jam

This is not just jam in the full sense of the word, it is medicinal jam.

The healing properties of cone jam are explained simply - spruce is one of the most popular phytoncidal plants.
And phytoncides are biologically active substances produced by plants that kill or suppress the growth and development of bacteria, as well as microscopic fungi and protozoa.
It is used for bronchitis, asthma, sore throat and other diseases of the respiratory tract and throat. An excellent preventive remedy for cleansing the respiratory tract and strengthening the gums. Especially recommended when the body is exhausted, chronic diseases gastrointestinal tract and respiratory tract and with low hemoglobin.

Pine cone jam recipe No. 1:

1kg granulated sugar
10 glasses of water (200 ml each).
1kg fir cones

Place in an enamel bowl and fill with filtered cold water so that it covers the cones by 2-3 centimeters. Let it sit overnight.

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 jam will become 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.

Benefits of fir cone jam.

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

Jam recipe No. 2:

Take 1 kg of fir cones, wash them and boil them in 3 liters. water over low heat for 3 - 4 hours. Remove the pan from the heat and place in a cool place for 10-12 hours.
Then we take out the cones with a slotted spoon and get a pinkish jelly.
We throw away the cones, and make jam from the jelly at the rate of 1 liter. jelly for 1 kg of sugar.

Cook until done. The finished jam has the taste and color of honey, with a slight hint of spruce resin.

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.

When you want to treat yourself to something sweet, the simplest way that comes to mind is to make jam. It is made from apples, pears, strawberries, tangerines and other fruits. Well, what if you go an unconventional route and make jam from pine cones? This would be a great idea, especially since this delicacy not only tastes amazing, but also has huge health benefits.

Benefits of pine cone jam

Pine cone jam is really extremely useful. So what exactly is its benefit?

This pine delicacy is an excellent weapon for defeating viral diseases. Therefore, eating cone jam is recommended primarily for those people whose immune systems are attacked by viruses.
Also this fruit coniferous plants has antifungal properties. Therefore, for those who are faced with the problem of fungus, it is very useful to eat the sweetness of this fruit.
Jam made from pine or fir cones is an excellent cure for colds. If you eat it daily, your runny nose will disappear very quickly.
Since this fruit strengthens the immune system, the body begins to actively resist any disease. A person who regularly eats this delicacy feels good, he is full of strength and energy, and his level of performance is high.
Cones have a healing effect on the cardiovascular system. Therefore, jam made from them is recommended for those who have heart pain.
Eating such sweets can help treat bronchitis, asthma, pneumonia and tuberculosis. It also helps with oral diseases.

Cone jam (video)

When to collect cones for jam

To make pine cone jam at home, you first need to collect them. It is important to know exactly when to collect pine cones to make delicacies from them. So, when should you do this? Answer: the ideal time to collect these coniferous fruits is mid-spring, that is, May.

To get a tasty treat, you should give preference to small fruits, the size of which does not exceed 3-4 cm.

The cones should be soft. It is recommended to collect them in coniferous forests; it is advisable that they be far from roads and civilization. This is an important point, because jam from coniferous fruits will be truly useful only when it is prepared from environmentally friendly ingredients.

Fir cone jam: homemade recipe

You need to collect the following products:

Fir cones (1 kg will be enough).
Water (about 1 liter of water is needed for 1 kg of fruit).
Granulated sugar (1 kg).

You can start preparing the treat:

So, all coniferous fruits must be rinsed well with water to clean them of dust and dirt. If there are twigs or needles on them, they must be removed.
Clean cones are filled with cold water to steep for a day.
When this time has passed, you should start cooking the sugar syrup. It is made simply: add sugar to boiled water and stir well.
Then the fruits must be poured with sugar syrup and brought to a boil. As soon as it boils, reduce the heat and simmer until the cones have completely dissolved.
As soon as the fire is turned off, the treat can be poured into jars. It is advisable to store it in the refrigerator.

Tip: due to its taste characteristics, such a delicacy goes perfectly with green tea. If you drink a cup of this tea and eat a spoonful of this jam every day, then the likelihood of illness will be almost zero.

How to make jam from pine cones

This delicacy has a very pleasant resinous taste, which even small children enjoy. Pine fruits are great for jam.

To get this sweetness, you need to prepare the following ingredients:

Pine cones.
Water.
Granulated sugar.

There are several ways to create sweets from pine fruits. The easiest method is the same as the previous one. It contains 5 successive stages of preparation from washing the pine cones to boiling them in sugar syrup. But with pine fruits you can make something more interesting than ordinary jam. Let it be a “pine and honey delicacy.”

Stages of its preparation:

First, the fruits should be prepared: sort them out, remove dirt and needles.
After this, the clean cones are filled with cold water. They should sit for a day. It is important to ensure that all fruits are completely covered with liquid.
When the day has passed, the cones should be boiled. As soon as the water in the pan boils, reduce the heat and cook them for another 20 minutes.
After this, they must be infused again for a day. The water does not drain from the pan.
When this time has passed, the fruits can be thrown away and the resulting infusion can be poured into a separate container.
Add granulated sugar to this infusion and cook for 1.5 hours, adding water.

The result is a thick mixture, reminiscent of liquid honey in consistency.

Green cone jam: step-by-step recipe

You can make this sweet from any green cones, as well as from young shoots.

Green coniferous fruits make not only healthy, but also very beautiful jam. It tastes sweet with a slight bitterness.

The following products should be prepared:

Green cones.
Mineral water.
Sand sugar.

Stages of preparing “green” sweets:

The pine cones, washed and cleared of needles, should be simmered over low heat for 3-4 hours.
Then they should sit for 10-12 hours. It is recommended to infuse the fruits in a cool place, for example, in a basement.
The broth is drained. Granulated sugar is added to it.
After this, the broth along with the cones is put back on the fire so that they boil for 1 hour.
The treat will be ready when the mixture thickens. If you wish, you don’t have to add the cones to the decoction, then the delicacy will resemble resinous honey.

How to make jam from larch fruits

Larch cones contain a lot useful vitamins and amino acids, so the delicacy of them is considered the most useful.

What do you need to prepare for this jam?

Larch cones.
Salt.
Sugar.
Water.

Preparation:

The fruits must be thoroughly washed. If there are large cones, they should be cut into pieces.
Then they must be filled with water. A spoonful of salt is added to the water. The fruits should be infused in this solution for a couple of hours.
After this, the water must be drained. The cones should be covered with sugar and left for a day.
Next, the coniferous fruits must be boiled in sugar syrup. To do this, dilute a glass of granulated sugar in boiling water. Cooking time – 2 hours. After this, the delicacy is removed from the heat. You need to wait for it to cool completely and bring it to a boil again. This action must be performed several times, as this will allow the formation of a resinous essence.

The treat can be rolled into sterilized glass jars and stored in the refrigerator.

Pine cone jam (video)

There are such interesting recipes for making sweets from pine cones. Now, knowing about them beneficial properties and special taste qualities, you will definitely want to make this jam to pamper yourself and your family.

Guests are on the doorstep, and your teapot is already boiling. What can you treat and surprise them with? Serve your guests some pine cone jam for tea! How? Don't you have this kind of jam? Then we urgently need to correct this oversight! Moreover, there are good reasons for this.

First of all, pine cone jam is extraordinary. delicious dessert with an amazing aroma and incomparable taste. Secondly, it is an excellent remedy against coughs, colds, sore throats and bronchitis, which perfectly strengthens and tones the immune system and, among other things, also has a number of other healing properties. It is for this reason that you should not overuse pine cone jam, but 2-3 spoons will be useful for both you and your guests. And finally, thirdly, the desire to experiment and shine with your culinary masterpieces lives, without a doubt, in every housewife. So why not take a chance?

By the way, Siberian housewives never go through a winter without several jars of this jam. This is understandable, they have an abundance of cones, the regions are harsh, the winters are long and cold, so without such folk remedy, and extremely tasty, too, just not at all. And in Bulgaria, it turns out, cone jam, as they call it, is in second place in popularity after the classic Bulgarian rose jam and tastes like caramel with the flavor of fir needles.

Indeed, cone jam tastes similar to ordinary honey, but its aroma resembles the smell coniferous forest, in which you collected cones, and the pleasant aftertaste that remains after tasting such jam surprises and delights at the same time. Make wonderful jam from pine cones, it’s not at all difficult even for a novice housewife. There are many recipes for its preparation, among them you can choose both simpler and more refined ones. The main thing is to do it correctly, following the technology of the recipe you have chosen and listening to our useful advice.

The main ingredient of this wonderful pine cone jam is pine cones collected in time, according to all the rules, which are best collected from mid-May to early June, and in cold areas - from late June to mid-July. The cones should be young, green, not yet woody, juicy and sticky from the resin in them, and so soft that they can easily be pierced with a fingernail. It is best to collect cones away from dusty roads and noisy highways. The harvested crop must be sorted, cleaned of debris and insects and thoroughly rinsed with water. Then fill with clean cold water 2-3 cm above the level and leave overnight. In the morning, having prepared the enamel dishes necessary for cooking, clean glass jars and metal lids, you can proceed directly to preparing jam from cones.

Pine cone jam (option No. 1)

Ingredients:
1 kg pine cones,
1 kg sugar,
3 liters of water.

Preparation:
Take the young ones green cones pine trees, sort them out and rinse thoroughly with cold water. Then put it in a large container and fill it with boiled water. Place the pan on low heat and cook for 5 hours, then leave in a cool place for a day. Strain the resulting broth through a colander and remove the boiled cones from it. As a result, you will get a jelly of a pleasant pinkish color. Add sugar to it, stir and place on medium heat. Wait, stirring occasionally, until the mixture boils, remove the resulting foam and cook for another 5 minutes, then remove from the stove. Set aside the jam until it cools completely, then boil it again and, after pouring it into jars, put it away for storage.

Pine cone jam (option No. 2)

Ingredients:
1.5 kg pine cones,
1.5 kg sugar,
2 liters of water.

Preparation:
Sort through the collected cones and wash them thoroughly. Then pour into a saucepan and pour in enough water to cover the cones by 2 cm. Leave the buds soaked in water for a day, then strain the water and fill the buds again. Then put the pan with the cones on the fire, bring the water to a boil, add sugar and cook, stirring from time to time and remembering to remove the foam that forms during cooking, for 1.5 hours without a lid over low heat. Pour the finished pine cone jam into prepared sterilized jars and seal with sterilized lids.

Pine cone jam (option No. 3)

Ingredients:
pine cones,
1 kg sugar,
1 liter of water.

Preparation:
Sort through the cones prepared for jam, wash and soak for a day. Mix water with sugar (in the proportion of 1 kg of sugar per 1 liter of water) and boil the syrup. Then pour the cones into the finished syrup and boil for about 2 hours, remembering to skim off the foam, until the color of the jam turns amber. Adjust the thickness of the jam with water.

Pine cone jam (so-called “Shishkin honey”)

Ingredients:
pine cones,
sugar,
water.

Preparation:
Sort through the buds, remove all debris and rinse thoroughly with clean cold water. Pour the prepared cones into an enamel pan, fill with cold water (it should cover the cones by 1.5-2 cm) and boil for 20 minutes from the moment of boiling in a covered pan. Then leave the buds at room temperature to infuse for a day. The resulting infusion green pour into a jam jar and discard the cones. Next, cook the syrup with sugar (for 1 liter of syrup - 1 kg of sugar) for at least 1.5 hours. The resulting syrup will be raspberry in color, with an unusually delicate taste. Pour it hot into hot sterilized jars and roll up the lids. Honey from pine cones, even at room temperature, will be stored for a very long time.

Pine cone jam " Sunny summer"(without cooking)

Ingredients:
pine cones,
sugar.

Preparation:
Sort through and wash the freshly picked pine cones, then cut each one into several pieces and roll them in sugar to help them release their juice faster. Place the chopped cones in layers in jars and sprinkle each layer with sugar in a 1:1 or 2:1 ratio. The top layer should be completely covered with sugar. Then cover the jars with pieces of gauze and place in a warm place. sunny place, from time to time taking out the jars and shaking them. Do this procedure until the sugar is completely dissolved and a syrup is formed. When this happens, the jam is ready and you can try it. Cover the cone jam with a tight lid and place in a cool, dark place. It is recommended to treat the respiratory system with the prepared syrup, taking 1 dessert spoon per 0.5 cup of boiling water twice a day. You need to drink small sips in the morning on an empty stomach and in the evening before bed.

Jam from green pine cones “Forest wealth”

Ingredients:
1 kg green pine cones,
1 kg granulated sugar,
10 stacks water.

Preparation:
Wash green cones collected before July 20 and soak in cold water for a day. Make syrup from sugar and water. Pour the cones into the hot syrup and, stirring constantly, cook them until each one opens. During the cooking process, black scale forms, which does not need to be removed. The finished jam is dark brown in color. If it turns out thick, dilute it with boiled water to the desired thickness. Pour the jam into prepared jars and store in a cool place.

Jam made from crushed pine cones “Treat from a bear”

Ingredients:
1 kg of crushed cones,
1.2 kg sugar,
some water.

Preparation:
Pour the cones collected from late April to early June into a basin, rinse with cold water and cut into small pieces. Pour water into an enamel pan, bring it to a boil and gradually add sugar into it, stirring with a wooden spatula or spoon. Then add the chopped cones into the resulting syrup and cook over low heat for 5 minutes from the moment it boils. When the designated time has passed, turn off the heat and cover the pan with gauze. After cooling completely, bring the jam to a boil again and cook for a while, then cool again. Perform this operation 3 times. After you have completed all this, place in prepared, clean, sterile jars. wooden spoon Carefully place the cones, pour hot syrup over them and roll up the lids of the jars.

You can make jam not only from pine cones. Jam made from fir cones is very tasty, thick, similar to honey and also very healthy, as well as from spruce and cedar.

Fir cone jam

Ingredients:
80 g fir cones,
1 kg sugar,
water, vanilla, lemon juice - to taste.

Preparation:
Thoroughly rinse the young fir cones, place them in an enamel pan and completely fill them with water. Cover the pan with a lid and place on the fire, bring to a boil, then remove from the stove and leave for 24 hours. The next day, strain the infusion, pour into another container, add sugar and cook for 1.5 hours. At the very end of cooking, add vanilla and lemon juice to taste.

Ingredients:
1 kg of fir cones,
1 kg sugar,
2 liters of water.

Preparation:
Sort through the collected fir cones, rinse and place in an enamel pan, fill with water, covering all the cones. Then place the container on low heat and cook for 2 hours. Then let the mixture brew and cool completely, then strain through a sieve. Throw the cones out, add sugar to the resulting jelly and cook for another 2 hours. Pour the finished jam into clean jars and roll up the lids.

Pine cone jam

Ingredients:
1 kg pine cones,
1 kg sugar,
1 liter of water,
cinnamon - to taste.

Preparation:
Sort through the collected cedar cones, clean them of debris and pine needles, rinse them, put them in a pan, fill them with boiled water and put the pan on the fire. Bring to a boil and cook for 10 minutes. Then add sugar, a pinch of cinnamon and cook over low heat for about 2 hours, stirring occasionally and skimming off the foam. Transfer the finished hot jam into dry sterile jars, roll up the lids and store in a cool place. This jam is good to use with strong hot tea to treat colds and sore throats, and prevent bronchitis in young children and adults.

The shape of larch cones is somewhat reminiscent of a flower. You need to collect such “flowers” for jam in late May - early June and they should be no more than 5 cm in size. It is during this period of time that larch cones are saturated with substances useful to us. The jam they make is very tender.

Larch cone jam

Ingredients:
larch cones,
sugar,
water.

Preparation:
Collect larch cones and wash them thoroughly. Take a pan and fill it with water and add salt (for 1 liter of water - 1 teaspoon of salt). Immerse the cones in this solution for 3 hours. Then take them out of the water, inspect them and select the good ones. Cover the selected cones with sugar, the amount of which should match the amount of fruit, and leave overnight. In the morning, drain the syrup and add 1 cup to the pan. water, boil for 10-15 minutes. Then remove from the heat, and after 3 hours put it back on the fire. Now cook for 1.5 hours. Your jam should turn out dark color with tender and soft fruits and pine aroma. It eases the functioning of the respiratory tract during colds. Pour the jam into jars and close the lids.

Pine shoot jam

Ingredients:
1 kg of young pine shoots,
3 stacks cold water,
4 stacks Sahara.

Preparation:
Pour water over young pine shoots, place over moderate heat and boil for 20 minutes. Then remove the broth from the stove and leave to infuse for a day. After a day, strain the broth, thoroughly squeezing the shoots. Bring the broth without shoots to a boil, add sugar and cook for 15 minutes until the sugar is completely dissolved. Pour the finished jam into clean, dry jars, close with nylon lids and store in the refrigerator.

To many, cone jam seems like something incredible from the realm of science fiction. Cones - and suddenly they make jam. However, there is nothing strange about this, you just have to try it once, and then prepare yourself a jar or two of such healthy jam for the winter. Turn a trip to the forest for pine cones into a little family adventure, and you will have something to remember in the winter while enjoying quiet evening the whole family made pine cone jam.

Good luck with your pine cone jam and good health!

Larisa Shuftaykina

Pine is a well-known plant, but not everyone knows that its cones can be used to prepare a tasty and, most importantly, healthy delicacy. There is more than one recipe that you can use. But in order for the product to cope with all its tasks, you need to prepare it correctly, and also be able to choose the appropriate pine cones. Let's take a closer look at all these details.

In fact, there are many recipes for making such a healthy sweet. Each housewife manages to come up with something new, and then share her find with others. Here are some easy-to-cook recipes.

To prepare, you will need to prepare 1 kg of fresh, pre-washed and dried pine cones, as well as 1 kg of sugar and clean water. Place the food in a bowl and add water. It is necessary that the water slightly covers the cones.

Cone jam helps in the treatment of colds

Turning the heat on low, stir the jam occasionally. It should simmer for about 2 hours after boiling (it all depends on the desired thickness). During the cooking process, you should constantly remove the resulting foam so that the delicacy turns out transparent. You can understand that the product is ready at the moment when the cones turn red - this means that they are well soaked and all their beneficial substances will fall into the syrup.

Method number 2. "Healthy Yummy"

To make jam, you need to prepare 375 ml of water, 1 kg of pine cones and 1 kg of powdered sugar (it will dissolve much faster, which is very convenient in this recipe). To begin with, powder is added to the water, after which the syrup is prepared: put a bowl of water on the fire, bring to a boil, wait 1-2 minutes and remove. The cones need to be chopped, cut into 4 parts each, and then poured with the prepared hot syrup. The resulting mixture should sit for at least 3 hours.

The next stage is cooking, which does not require boiling. It looks like this:

the dishes are placed on the stove;
the jam is heated to 80° (you can use a special kitchen thermometer);
the fire turns off.

When the product has cooled, you need to repeat the heating 3 more times (after each time you should let the jam cool). The finished treat should turn brown.

Method No. 3. "Honey"

This jam is mainly used to treat cough. It looks like regular honey. To prepare it you will need 1 kg of cones, 3 liters of water and sugar. Pour water into a bowl, add pine cones there and cook for 3 hours over low heat. When the time is up, remove the pan from the stove and let the broth brew for at least 12 hours, after which you need to separate the cones from the syrup.

Add sugar to taste to the strained syrup and place on low heat. You need to cook until the jam turns light brown. After cooling, the product will look like honey.

Method number 4. "Simple"

You will need to prepare the cones, which will first be washed and dried, and also cut into pieces. Then you need to roll them in sugar. Place the cones in a jar in a 2 cm layer and then cover with sugar. And so we alternate until the jar is full. The last layer is sugar. Cover the jar with clean gauze or a napkin and place it on the windowsill (you need to shake the jam once every 3 hours). The delicacy is ready when the sugar is completely dissolved, after which you can close the jar with a lid and put it in the refrigerator.

The cones can be boiled whole or cut into several parts

To make the product truly healthy and tasty, you need to prepare it correctly. To do this, you should adhere to the following rules:

Collect only young cones. They should be up to 4 cm long, sticky, juicy and green. If you press down with your fingernail, the lump is easily pierced.
Avoid pine trees that grow near the road, because all exhaust gases and dust are absorbed into the fruits of the tree. The ideal period for collecting cones is April and May.
To prepare jam, you should take enamel dishes so that the product does not burn to the bottom. If such utensils are not available, then you can use an ordinary copper basin.
If the jam turns out to be too thick, then it should be diluted with water and put on the fire again to boil.
Spill finished product into pre-washed and dried glass jars.
Store jam in the refrigerator.

Useful qualities of the product

Properly prepared pine cone jam has many beneficial qualities. It has been used for many years in folk medicine for the treatment of various diseases, as well as their prevention. The jam itself contains all the useful components that are found in pine cones. The main component is phytoncides, which have antifungal and antimicrobial properties.

This jam should not be given to small children.

Jam is used to treat various viral infections, including influenza. Runny nose, which for a long time does not go away, can be treated with this product. To do this, you will only need to consume 2-3 tablespoons of jam for a few days, adding it to tea or simply drinking water. Dry and wet coughs can also be treated with this treat. According to experts, the main advantage of the product is its immunomodulatory property. The product is used in the treatment of such ailments:

pleurisy;
bronchitis;
pneumonia;
anemia;
stomach ulcer;
pulmonary tuberculosis.

Advice. If your gums hurt a lot, then smearing it with this jam can relieve the pain.

Contraindications

No matter how useful natural products own preparation, each of them has a certain contraindication. Pine jam is a delicacy that should not be overdone, as it can cause serious allergic reaction body, headaches and stomach upset.

Important! Maximum quantity jam, which can be consumed per day - 2 tablespoons.

Contraindications for use:

pregnancy and lactation;
allergy to product components;
acute hepatitis;
any kidney disease.

This jam should not be given to children under three years of age. It may cause allergies. Therefore, it is better to consult a doctor before including this product in your child's diet.

As it turns out, there is nothing complicated about making jam from pine cones. The main thing is to choose the right ingredients and follow all the recommendations of one of the recipes. Then you will get a tasty treat that will bring not only pleasure, but also benefit.