Pinecone Jam

I made a jam that I had never seen, never tasted, or even heard of until a few days ago. Pinecone Jam. You may ask, can pine cones make jam? This is a very normal and appropriate reaction. But after hearing about its benefits and tasting it, you may want to keep it at home and even cook it. After you smell the pine scent that surrounds the house while cooking, you may wish you had finished it and made a new one.

If we look at what nature offers us with the eyes of a recipient, we will see what beauty and healing we will find.

As beautiful as its name is, pinecone jam tastes as delicious. But this jam is not the kind that can be spread on bread and eaten lightly. More for healing purposes. It should not exceed 1 teaspoon per day. It is said to be good for asthma, cough, bronchitis, upper respiratory tract infections and increases body resistance.

Soak the green baby cones you collected from the pine tree in a large bowl of water for 10-15 minutes.

Strain the water and wash it under the tap, one by one, with your hands. (There should be no rowan or dust left on it.)

Place the washed cones one by one in a large pot and boil them with 1.5 liters of water for an hour. (In some recipes, the boiled water was filtered and this process was repeated several times. I thought that as I repeated this process and filtered the water, there would be no resin left, so I did not do that.)

Add the sugar of the cones that have boiled for an hour, without straining the water. (While in cones)

Cook with sugar, stirring occasionally with a wooden spoon, until it thickens.

Add lemon juice and lemon salt before removing it from the stove.

After it cools down, pour it into jars, put a few cooked pine cones in it and close the lids of the jars. Enjoy!