In Eastern Europe and Russia sweet pine cone preserves are sold in stores and by vendors at outdoor markets, the petite baby cones nestled in jars of dark syrup. Resident forager Marie Viljoen picked up her own batch of baby pine cones - come with us as she experiments with cooking.
The flavor of the jammed cones is tartly sweet and resinous, their texture like chewy candy. The “honey”—their cooking medium—is rich, like molasses licked from a spoon in a pine forest. It is also a very versatile ingredient.
Pine cone jam vodka and tonic (with a male pollen cone).
Ice cream made with the “honey” from pine cone jam.
Toast with Greek yogurt and pine cone honey.
Makes 3 one-cup jars Ingredients: -8 oz (about 2 1/4 cups) baby pinecones -6 cups water -2 cups sugar
Instructions: Place the cones in a pot, cover with water and bring to a boil. Cook at a boil for 5 minutes. Turn off the heat. A layer of resin will collect on the surface – carefully scoop it off, and discard. Drain the pine cones. Add the sugar and 6 cups of water to the pot with the boiled cones. Stir. Bring to a boil and cook for 5 minutes. Turn off the heat and cool completely. Bring to a boil again. Boil for 1 minute. Turn off, and cool. Repeat another two times.
Blanching pines cones before jamming.
If a cone is now chewable and the liquid dark, they are done. If not, repeat the boil-cool steps. Bottle the jam in sterile jars.