Pine Syrup (Pine Honey) from Pine Shoots

Cooking method

1. Step 1:

   

   Young pine shoots for making jam or pine honey should be gathered in spring, when the shoots have begun to grow but aren't yet covered in young needles. It's best to do this in a young pine stand. Depending on the region, pine shoots are harvested in May or June. Just don't pick the shoots from the tops of the pines — let the tree grow normally. Cut the shoots from the side branches, and don't cut off every shoot you can reach.

2. Step 2:

   

   It's enough to take the tips of two or three side branches from each pine. Clean the cut shoots of debris and remove any stray needles. Transfer them to an enameled or stainless-steel pot and cover with water. Set the pot on the stove, bring to a boil, and cook over low heat for about 20 minutes. Take it off the stove and cover it. Leave the brew to steep for a day.

3. Step 3:

   

   Our brew has a pleasant, resinous pine aroma and a slightly bitter taste. After a day, strain it through a fine sieve or cheesecloth, add the sugar, and set it over the heat. Bring it to a boil, reduce the heat to low, and cook for 30–40 minutes, until the pine honey starts to thicken. Add lemon juice or citric acid so our creation doesn't crystallize later on.

4. Step 4:

   

   The result is a fairly thin syrup of a pleasant yellow color that resembles real honey, with a lovely pine aroma. Pour the pine honey into a clean jar and seal it. Let's not forget that pine honey is first and foremost a remedy. It should be taken in moderation — one tablespoon for an adult, one dessertspoon (or two teaspoons) for a child. Pine honey is used to treat bronchopulmonary illnesses, airborne infections, and colds.

5. Step 5:

   

   It's also an excellent preventive, helping you avoid these kinds of health troubles. The pine shoot syrup (pine honey) is ready! For a more detailed recipe, see the video. Enjoy!