Sometimes delicious foods and dishes can also be very healthy. And some of them can be prepared on your own. Thus, even healing gifts from nature can be prepared for the winter, for example, in the form of jams. This also applies to pine buds, which are popular among many healers as an excellent cure for colds and other pathological conditions. So, today we are talking about making jam from pine buds, we will give a suitable recipe. We will also talk about the benefits and harms of jam.
The main component of pine bud jam is the pine buds themselves. They need to be prepared correctly and on time. What are they? In fact, they are young shoots of pine. They can be seen at the ends of branches in early spring.
Small shoots have a pinkish-brown color; they are collected from fringed scales that cover undeveloped needles. Such plant materials are collected in February or March, until they bloom. You need to carefully cut the buds using a sharp knife. The cut should be made at the very base of the stem. Afterwards, the pine buds need to be dried a little in a fairly dark room, shaking them periodically to prevent mold.
How to make jam from pine buds?
To prepare this healthy delicacy, you need to use half a kilogram of pine buds, one kilogram of sugar, half a liter of water and juice squeezed from half a lemon.
Jam recipe. Carefully sort the collected pine buds, removing debris, various twigs, and extra needles. Place the prepared plant material in a colander, then rinse under running water. Next, put the pine buds into a saucepan, which you won’t feel sorry for (after all, it won’t be easy to wash it off the resin), fill it with water in a fairly large volume and put it on a medium-high heat.
Once the liquid comes to a boil, reduce the heat and continue cooking for another twenty minutes. Next, place the pine buds in a colander to drain all excess liquid.
Place a saucepan with half a liter of water on the fire, pour sugar into it and stir. Place on the fire, bring to a boil and simmer for five minutes. Place all the pine buds into the prepared syrup and bring to a boil again.
Pour in lemon juice. Remove the saucepan with jam from the stove and leave at room temperature until cool. During this time, prepare the required number of jars and lids: sterilize them in a way convenient for you.
Then return the cooled jam to the fire and bring to a boil again. Boil for half an hour over low heat.
Pour the prepared jam into sterile jars and seal with sterile lids. Then turn the containers upside down, wrap them well and leave until completely cool. Next, put it in the pantry for storage.
Making jam - recipe “Health”
Some healers advise making jam using the raw method. To do this, you first need to sort out, wash and dry all the pine buds. Each of them must be cut into halves and rolled in granulated sugar. Afterwards, you need to lay out the prepared kidneys in layers in jars, sprinkling them with sugar. For one kilogram of plant material you need to use one kilogram of sugar. To make the dessert especially tasty, sprinkle the top layer with sugar. Then cover the jar with gauze and send it to a fairly warm and at the same time dark place. Shake the container periodically until the sugar is completely dissolved. After this, the dessert can be considered ready. From the point of view of usefulness, such jam is the most saturated with unique beneficial substances.
What are the benefits of jam??
Pine bud jam is a very healthy product, because it contains a number of vitamins, minerals, phytoncides and other biologically active substances.
It is believed that consumption of such delicacies helps to destroy aggressive fungi and bacteria or suppress their development. Consumption of pine delicacy is an excellent method of fighting viruses; it is strongly recommended to eat it during epidemics of influenza and ARVI, as well as during the development of similar diseases. For coughs, bronchitis, pneumonia, tuberculosis and bronchial asthma, you should add jam to tea or milk; it will have a positive effect on the condition of the upper and lower respiratory tract and will help you recover faster. Also, pine bud jam has strong immunomodulatory properties.
Consuming a tasty treat made from pine buds helps get rid of diseases of the mouth and throat. Also, this dessert perfectly improves blood composition, heals the cardiovascular system, strengthens blood vessels and cleanses them of “bad” cholesterol.
Is pine bud jam possible to be harmful? Kidney contraindications
Despite the apparent harmlessness of jam, there are still contraindications. Yes, such a dessert in some cases can be harmful to health. So, it should not be consumed in excessive quantities; a couple of spoons a day will be enough. This product is not indicated for small children (preschool age), pregnant and lactating women. It should not be eaten if you have diabetes or people over sixty years of age.
Jam is contraindicated in case of allergies (individual intolerance), serious problems with the kidneys and liver. Its consumption can be harmful to the body even if the raw materials for its preparation were collected in environmentally unfavorable places.
We all know that a walk through a pine forest is not only a pleasant pastime, but also beneficial for the body. Our lungs are saturated with oxygen. But few people know that pine buds, cones, pine needles and other forest gifts can be used in cooking. They are rich in useful substances, which have been known for decades.
Jam made from cones and pine shoots is not just an unusual delicacy, but also an excellent cure for many diseases.
Regular consumption of pine jam from young shoots is a good way to get rid of such ailments as anemia. It strengthens the cardiovascular system, increases hemoglobin levels and improves blood composition. Coniferous fruits help cure gastritis and ulcers. In addition, they improve the digestive process. Cone jam improves immunity and is an excellent antidepressant. Pine buds are good to take for diseases such as arthritis or gout. They help with diseases of the lungs and bronchi (bronchitis, pneumonia).
As for pine cones, we can safely say that when used correctly they help in the fight against stroke. Thanks to the resin contained in their composition, the shoots also help after a stroke during the recovery period. But it's not that simple. Not all cones and jam made from them can help with such a serious illness. It is necessary to know the period of their full ripening and only then start collecting. It is believed that the best time to collect them is early to mid-autumn. It is during this period that the cones contain a large amount of vitamins, essential oils and medicinal tannins. At the same time, the fruits do not have time to harden, which makes them easy to collect and process.
It is difficult to overestimate the benefits of pine products. However, before consuming even pine shoots jam, you need to know what side effects it can have on the body.
For example, jam made from pine cones is contraindicated for people suffering from kidney disease. People over 60 years of age should use it with caution, and, of course, in case of allergic reactions. This delicacy is very dangerous for pregnant women, since the essential oils contained in the shoots can cause allergies, even if the woman was completely healthy before. It is not advisable to give jam to children under three years of age.
It all depends on which shoots you are going to make jam from. If we are talking about pine buds, then harvesting should be done in early spring, before the buds have time to open. During this period, the pines gain strength, and the buds have a pronounced aroma. When collecting raw materials, attention should be paid to the place where they are broken. It should be brown or green in color.
As for the cones, the period for their collection occurs at the end of May - beginning of June, before they have time to harden. Ripe cones are no longer suitable for making jam. In order to understand whether the fruits are overripe, pierce them with your fingernail. If it pierces easily, then you can tear it off. The size of the fruit can be from one to three centimeters. The exception is cones that will be used for the prevention and treatment of stroke. These fruits are best harvested in the first half of autumn.
After harvesting, the fruits should be laid out in a well-ventilated area on cloth or parchment paper. It is not recommended to dry it in dryers or ovens, because the fruits contain a large amount of essential oil, which can thus lose its beneficial properties. Dried raw materials should be placed in a paper bag or cardboard box and left in a dark, ventilated place. The preparations can be stored for no more than two years.
Of course, collected buds or cones can be bought at the market. But if there is an opportunity to collect them yourself, then you should not miss it. If you want your jam to be not only tasty, but also healthy, you need to know a few secrets.
Before cooking a healthy and tasty delicacy, the prepared pine cones must be rinsed well, or better yet, left in water for an hour. Next we start cleaning them. Let's look at a couple of recipes for preparing pine fruits.
Pine shoot jam. The recipe is classic. Pour water over the cones, bring to a boil, and boil for about 30 minutes. Next, put in the same water in a dark place and leave for at least 12 hours. After this, catch the cones and add sugar to the broth (proportion 1:1). Place back on the stove over low heat and simmer until thickened (about 2 hours). At the end, pour the cones back in. You can use a few pieces for flavor or all of them. Boil for another 5 minutes. Now you can roll it into jars.
Pine shoot jam. Recipe without cooking. Cut the green buds and roll in sugar. Then pour into jars, sprinkling each layer with sugar. The top layer should be the thickest. Wrap the jar with gauze and place in a bright, warm place. Remove and shake occasionally to ensure the sugar is well distributed. After the syrup has formed, the jar can be closed and placed in the refrigerator.
Spruce has always been famous for its beneficial properties. Our great-grandfathers and great-grandmothers also used the tree and its gifts to get rid of many diseases.
In addition to traditional brews and infusions, our ancestors made jam, which has recently become increasingly popular. Today, housewives are rushing to make at least a few jars of aromatic medicine that will protect against illness and strengthen the immune system.
As a tip, we note that pine buds must be collected in winter or autumn. It is at this time that they are rich in resins, ascorbic acid and other components that save people from colds, rheumatism and bad infusion.
This option for preparing a sweet and healthy dessert has been known for a long time. The jam always turns out aromatic and very tasty; both adults and children will be happy with such a treat.
Ingredients:
Preparation:
Let’s immediately make a reservation that instead of sugar you can put honey - you will need not a kilogram, but much less, the taste with honey can be adjusted independently.
The buds need to be sorted out and washed well, then filled with a small amount of water and placed on the stove. Boil the mixture for about half an hour, while it should be bubbling.
Separately, in a saucepan, boil the two glasses of water indicated in the recipe and, adding sugar (honey), boil until slightly thick (7-10 minutes is enough).
Using a slotted spoon, transfer the kidneys into sweet syrup and cook for half an hour, then put them in clean jars and roll them up. Let the jam cool and store.
As for the main ingredient, it is better to collect it, that is, the kidneys away from roads and highways, which will minimize the entry of carcinogens into the body from exhaust pipes.
This option involves long-term infusion of the buds, which in the process will give up all their beneficial properties to the liquid. This type of jam is suitable for those who do not like pine needles as a preserve; the result will be a jelly-like mass without additives, which children will certainly like.
Ingredients:
Preparation:
We thoroughly rinse the kidneys in cold water, add a liter of clean liquid and put on fire. After boiling, the mixture should bubble for half an hour, after which we set it aside and let it soak in the aromas and nutrients for 7-9 hours (you can leave it overnight).
In the morning, strain the mixture, squeeze out the buds, and boil the resulting liquid. Then add sugar and, lowering the heat, boil the future jam until the crystals dissolve, stirring the mixture periodically.
Pour the resulting jam into jars and, after cooling, put it away for storage.
A fragrant and tasty treat is given to adults and children as a preventative against colds, during illness, or to decorate pastries and desserts. The second version of the treat is perfect for these purposes.
Pine bud jam preserves all the healing properties of pine, accumulating them when boiling its young shoots, and therefore is indispensable for the treatment and prevention of colds, disorders of the gastrointestinal tract, arthritis, rheumatism and many other ailments. Just one spoon of the preparation with a cup of tea will strengthen the immune system, and also help cleanse the blood and rejuvenate the body.
Ingredients:
Preparation
Pine buds for jam must be collected before their intensive growth and blossoming in February-March. There should be no highways, roads, industrial zones or large populated areas near the collection site. It is better to go to the forest for this purpose.
When the raw materials are collected, they must be washed, removed if there are needles and debris, placed in a pan, filled with clean cold water and boiled for twenty-five minutes over moderate heat.
Now we put the pine buds in a colander and leave them to drain for ten minutes. During this time, combine the required amount of water and sugar in a saucepan and bring, stirring, to a boil. After five minutes, add the boiled kidneys, squeeze lemon juice into the remaining ingredients, let the mixture boil, and remove from heat. Leave the workpiece until it cools completely, then heat it again to a boil, stirring, and simmer on the lowest heat for forty minutes.
When ready, pour the pine bud jam into previously prepared sterile glass jars, seal with boiled lids and let cool completely under a blanket.
Ingredients:
Preparation
We collect fresh pine buds taking into account the recommendations given in the previous recipe, and then wash and cut into several parts. Place the prepared product in a suitable container, sprinkling the layers with granulated sugar, and leave for twelve hours at room conditions.
After time, add purified cold water to the container, place the workpiece on the stove and heat, stirring continuously, until it boils and the sugar dissolves. Now reduce the heat and let the mixture boil for five minutes, then remove from the heat and leave until it cools completely. Next, heat the jam to a boil again, boil for five minutes and let cool again.
After the third boiling, add half a teaspoon of citric acid to the mixture, mix thoroughly and pour while still hot into pre-boiled glass containers and seal with sterile lids.
Ingredients:
Preparation
Pour properly prepared, washed young pine buds into a glass of filtered water and place on the burner; cook over moderate heat until the volume of liquid is reduced by about one third. Now add granulated sugar and keep the mixture on the fire, stirring, until all the sugar crystals dissolve and for another five minutes.
Pour the hot pine bud jam into the prepared ones, seal them tightly and leave them under the blanket to cool completely.
