Pine Syrup
The pine syrup made from young pine shoots is an excellent, natural remedy for cough, hoarseness, runny nose, colds, sore throats, flu, chills or general weakness of the body - ailments typical of autumn and winter immunity decline. It has expectorant, disinfecting and bactericidal properties, therefore it is considered a natural antibiotic. What's more, it contains large amounts of vitamin C, mineral salts, flavonoids, and carbohydrates , which have a positive effect on health and well-being - improves immunity, gives energy, and also has anti-inflammatory, antioxidant, soothing and relaxing properties. I think we all need a little bit of this remedy considering we all experienced two years of COVID-19 pandemic.
Remember to collect shoots away from motorways. Be kind to the trees you use – do not take all the shoots from one twig, allow plant to grow. I found also few green cones and used them in my syrup.
Month of April, May and early June are the best months for preparing syrup from pine shoots.
PINE SYRUP RECIPE
By Zosia Culinary Adventures | Date: May 31, 2023
Preparation Time: 1 hour
Time to mature : requires 4 weeks
Yield: approximately 1.250 L of Pine Syrup or 10x125ml Mason Jars
Ingredients:
1.5kg pine shoots
1.5 organic cane sugar
60ml rum or brandy if you are making for adults(optional)
125ml boiled cooled water for covering all ingredients in the jar, and extra for washing pine shoots prior preparation
Instructions: requires at least 4 L jar
Wash the pine shoots well with pre-boiled cooled water.
Cut pine shoots into 1 cm sized pieces.
1st option: Mix well with sugar in the large bowl with your hands and fill the jar. I prefer mixing by hands as it ensures both ingredients are well mixed together and more pine flavor is released from working the pine shoots. Use wooden pestle to knead the shoots. Fill the jar with pine/sugar mixture.
2nd option: spread the first layer on the bottom of the glass jar. Push them down a little so that there are no gaps in between. Pour a layer of raw sugar over them. Repeat until the glass is full. Use wooden pestle to knead the shoots.
Pour 125ml of cooled boiled water combined with rum over the pines shoots in the jar until they are covered completely.
Cover the jar with thick layer of muslin and secured with rubber. Place lightly lid on the top.
Place a jar in the window or on the bench in your garden and let the sun work its miracles. Remember to bring inside each night, otherwise your friends racoons will have a feast.
Remember to air jar every 1-2 days. Ensure the pine shoots are covered in liquid otherwise mold might grow. To prevent that top it up with boiled cooled water if needed.
Pine shoots gradually will release a thick juice within next 3 weeks, creating a delicious syrup.
After that, strain the syrup through a cheesecloth and pour into sterilized jars. It's very important to sterilize your jars properly so that you remove bacteria in the jars, which could cause your preserves to spoil.
Pour the syrup into each 125ml mason jar. Cover with lids and rings, and place the jars in a water bath. Bring to a rolling boil, cover the canner and boil for 10 minutes.
Allow jars to rest in canner for 5 minutes to be acclimated to the outside temperature.
Move jars from canner and set upright on a towel. This will prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. DO NOT retighten bands as this may interfere with the sealing process.
Pine syrup can be stored till next Spring in the fridge or cold basement/pantry.
Use it when you have a cough, or to sweeten your cup of tea, or serve with pancakes on Sunday morning.
À Votre Santé! To your Health! Na zdrowie! Für Ihre Gesundheit!
