Pine cone jam is a distinctive delicacy from the Aegean coast, made by softening young, not-yet-woody cones over several days with repeated water changes, then simmering them slowly with sugar. The jam takes on a sweet consistency that carries a faint hint of the cones' resinous aroma.
Scrub the young pine cones thoroughly under plenty of water, then lightly score the tips with a knife.
Cover the washed cones with plenty of water in a large container and let them 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, then drain.
Put the boiled cones in a pot with the sugar and lemon juice, and simmer over low heat for 35 minutes until a thick, amber-coloured syrup forms.
Fill the hot mixture into sterilised jars, seal the lids tightly, turn upside down and leave to cool.
Wear gloves when handling the cones; their resin sticks to skin and can leave stains that are hard to remove. Don't fill the jars without sterilising them in boiling water first.
Changing the water daily while the cones soak is the only way to reduce their bitterness; skipping this step can leave the result too astringent to eat.
Admin DadaGastro · verified in test kitchenToz şekeri tam 1 kilo kullandım, kıvamı kaşığın arkasını güzelce kapladı; kozalakların reçineli kokusu kahvaltı sofrasında herkesi şaşırttı.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.