Pine jam

Before cooking, make sure that the cones are exactly well washed and scalded with boiling water. Keep in mind that the recipe implies the use of green cones that have barely begun to ripen.

We start the pine jam with sugar syrup. Mix sugar with water in the specified proportions, and heat the water until it dissolves completely, and the liquid becomes denser. By the time the young pine cones come into use, the syrup should be very hot.

Finally, we turn to the main characters of the recipe. We throw them into the syrup and boil the mass until all the cones open. Then our jam can be removed from the fire and poured into jars. Jam is very useful, but you should not abuse it.