Since ancient times, spruce has been famous for its beneficial properties. Needles were used, cones and sprouts were eaten. Spruce cones jam was especially popular. After all, it is not only healthy, but also tasty.
The benefits of pine cone jam
Spruce cones contain a huge amount of tannins, resins, essential oils, phytoncides and vitamin C. They also contain iron, tannins, chromium, manganese, aluminum and copper. In general, buds have antimicrobial, diuretic, choleretic, antiscorbutic, anti-inflammatory, and analgesic properties.
Tannins are astringents used for poisoning with lead and mercury salts, and are also used as hemostatic, antidiarrheal and antihemorrhoidal agents.
Phytoncides are biologically active substances that destroy bacteria, microscopic fungi and protozoa.
Spruce cones jam is useful for colds and bacterial infections. Also, such jam will be beneficial for osteochondrosis, sore throat, ailments associated with deterioration of the genitourinary system, gum disease, vitamin deficiency. It will also be beneficial during the recovery period after a heart attack and stroke. Especially often it is prescribed to increase immunity, it is recommended for depletion of the body, with low hemoglobin, as well as chronic diseases of the gastrointestinal tract and respiratory tract.
Spruce cone jam recipes
It is better to collect cones not from a tree, but from the ground. When fully ripe, they are the most medicinally valuable.
Recipe number 1:
For 1 kg of spruce cones - 1 kg of granulated sugar and 10 glasses of water (200 ml each).
The cones should stand overnight in cold water in an enamel basin, so that it covers the cones by 2-3 centimeters. Cook like this - boil for 5 minutes, then remove from heat and leave to cool, the next day repeat the cooking, and so on three times (remove the foam). The cans are poured already cooled.
Recipe number 2:
For 1 kg of spruce cones - 3 liters of water and 1 kg of sugar
Wash the spruce cones and cook on low heat for 3 - 4 hours. After that, we put in a cool place for 10-12 hours, then take out the cones and get spruce jelly. Throw away the cones, add sugar and cook the jam until tender.
Jam from unripe green cones is also considered useful.
Spruce cone jam recipes can also include honey, walnuts, rose hips, and a variety of other ingredients. It all depends on the imagination of the person who prepares it. Additional components of the jam will only increase its beneficial properties.