A distinctive preserve from the Aegean coast, pine cone jam uses young cones that have not yet turned woody. They are softened over several days with changes of water, then slowly boiled with granulated sugar, creating a sweet preserve with a gentle resinous aroma.
Scrub the young pine cones in plenty of water and lightly score their tips with a knife.
Put the washed pine cones in a large container, cover generously with water and soak for 4 days, changing the water once a day. This reduces their bitterness.
Drain the soaked cones, cover with fresh water and boil for 40 minutes, until softened. Drain again.
Put the boiled cones in a pan with the granulated sugar and lemon juice. Boil over low heat for 35 minutes, until a thick, deep amber syrup forms.
Fill sterilized jars with the hot mixture and seal the lids tightly. Turn the jars upside down and leave to cool.
Wear gloves when handling the pine cones: the resin can stick to your hands and leave stains that are difficult to remove. Sterilize the jars in boiling water before filling them.
Toz şekeri tam 1 kilo kullandım, kıvamı kaşığın arkasını güzelce kapladı; kozalakların reçineli kokusu kahvaltı sofrasında herkesi şaşırttı.
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