I've had a few batches turn sour from really green cones. I usually pick more mature ones, after they start to change color. Balsam fir is my favorite, raw sugar has a purple or pink color and the flavor is amazing, complex. It seems fermentation is a lot faster with the slight more mature cones. Not brown and dry, but ones that have the sap coming out on the top seem to make the most flavorful syrup.
Very interesting. I wonder how easy it would be to introduce fermentation to the process? Cut way back on the sugar, add yeast. You could end up with a type of retsina, pine- infused wine. Ice cold, I enjoy a glass when going out to a Greek restaurant
The recipe I'd found online before this stated that the macerated cones will naturally ferment (which I observed to be true, though adding water may be necessary). You would likely have to introduce your own yeast for a proper wine, however.
The trouble with alcohol is it kills yeast cells :) Wild yeast isn’t all that strong so it won’t go above 4/5 %. Get yourself a Belgian triple yeast and you can go up to 15% :)
Lol greetings from Finland. I am British and I live 7km from the REAL Russian border. And I am more worried about the businessmen in NATO who know that profits are not made from peace. Honestly the Western media ran by Murderous Murdoch et al. Are really trying to bring back the 80's. Russia was our ally in WW2 against Hitler and I would be more worried if I was living on the border with China as the Tibetans were in the 1960's when their whole country was swallowed up by the real genuine communists. If you want perspective on that just watch Kundan the Disney film China is trying to delete. Diplomacy and peace talks cost EU and US tax payers nothing and Black rock and Vanguard and the Build Back Better WEF Posse know all about it. No to war...lock up Boris Jonson and Vicky Nuland and employ real diplomacy and let's all talk peace.
I love this, and I will definitely try to make it allthough it will probably have to be next year unless they're still ok to harvest for this purpose!? But great and informative video, so thank you for sharing this with us. I'm very curious about making it as well as tasting it. I can't wait, looks yummy! 😋👍 💚💞💚
I went out to an island yesterday, and found them still fresh and green, so I got around 1,8 kg. Now I'm thinking I should have picked more, but I haven't made this before so maybe it's a good place to start in case I don't like it, which I highly doubt since I love that flavour in other products I have tried (wish me luck 🙏). Is it necessary to soak it in sugar for that long, or is it simply because it gets more of the flavour out when you do that? I have watched several other recipes where they don't do that, but if it makes it better than I'm obviously willing to do that!?? I saw a woman who added cinnamon, cloves, apples and lemon to increase the flavour and spice it up, it looked quite good but at the same time I'm kind of curious about the natural flavour without to much else added, at least until I am familiar with it and know what I'm dealing with. Perhaps you can tell me/describe how it tastes? Also, many add just lemon, is that good?
How long do you leave it to simmer? Some other people cooked/boiled it for up to 6-7 hours they also added in some fresh branches of pine needles with it, but I thought pine needles weren't supposed to boil at all..?! Do you know?
It’s citrusy on its own, I don’t think it needs anything else to be honest. Sugar is a way to extract juice and flavour from things. Check my Cidonia (Japanese quince) video.
@@BalticHomesteaders Is it still possible to go out and harvest them now, or do I need to wait until next year? I'm in Norway and summer has definitely arrived.. Do you think it's too late now?
Im going to have to try this. I didn't know you could make syrup from pine cones. Does the tree type matter or can you use cones from any evergreen? I have an Eastern white pine tree plus multiple blue and black hills spruce trees on my property.
Honest answer is I don’t know but as the sugar does 2 things it sweetens and it preserves, if that stuff does both those things then you’ll be all good.
I wouldn’t eat them, they’re not like fruit peel would be quite fibrous. Yes can store at room temperature although we keep them down in the basement purely because of storage space but there’s always a bottle up in the kitchen.
I've had a few batches turn sour from really green cones. I usually pick more mature ones, after they start to change color. Balsam fir is my favorite, raw sugar has a purple or pink color and the flavor is amazing, complex. It seems fermentation is a lot faster with the slight more mature cones. Not brown and dry, but ones that have the sap coming out on the top seem to make the most flavorful syrup.
This is something I never knew existed. A very big thank you.
You're very welcome!
It's important to not use a poisonous pine. For example, we have Ponderosa Pines, and they are toxic.
Yes, some pines are poisonous and some not. Would be nice to see some description of what pines to use and which to avoid. Kind of a misleading video.
@@mannytheseacow7381 I bought a little Blue Spruce this past summer just for making tea. 🫠
Very interesting. I wonder how easy it would be to introduce fermentation to the process? Cut way back on the sugar, add yeast. You could end up with a type of retsina, pine- infused wine. Ice cold, I enjoy a glass when going out to a Greek restaurant
Great idea! Thanks.
The recipe I'd found online before this stated that the macerated cones will naturally ferment (which I observed to be true, though adding water may be necessary). You would likely have to introduce your own yeast for a proper wine, however.
@@maplebacon2724 y3ah Messi g with wild yeast I only get about 5% abv max
The trouble with alcohol is it kills yeast cells :) Wild yeast isn’t all that strong so it won’t go above 4/5 %. Get yourself a Belgian triple yeast and you can go up to 15% :)
@@BalticHomesteaders a cheap drunk is ok, it will just take longer, "saprot?" 🤣
Thank you! I will make my first pine conen jam and syrup
Well 🤷♂️ did you make it luv?
Very interesting recipe!
I love to learn about using native plants!
It is so delicious!
My biggest challenge though was to get this sticky layer of the pan afterwards 😅
the natrul binder. try alcohol
Olive oil
Thankypu will try...
Could this be done with honey and acv? Can all non-toxic conifers be used?
I see no reason why honey couldn’t be used, not sure what acv is. These are pine trees, I’m not sure about other conifers.
Here in portugal we have mainly the maritime and stone pine are they ok to use , are any varieties you wouldnt recomend
I think anything in the genus ‘pinus’ should be ok.
Can local raw honey be used instead of raw sugar?
I don’t see why not.
Stay safe bro.
Lmaooo dude you do not add water what is wrong with you?!
Leave a link to your video I’ll take a look…
Very informative thanks. Can you use any pine cones here in the UK? Do you feel safe in Latvia with Russia so near? I guess you must😊
Right now it's fine, if something happens then we act. Mostly it's media hype designed to get us angry or scared.
Lol greetings from Finland. I am British and I live 7km from the REAL Russian border. And I am more worried about the businessmen in NATO who know that profits are not made from peace. Honestly the Western media ran by Murderous Murdoch et al. Are really trying to bring back the 80's. Russia was our ally in WW2 against Hitler and I would be more worried if I was living on the border with China as the Tibetans were in the 1960's when their whole country was swallowed up by the real genuine communists. If you want perspective on that just watch Kundan the Disney film China is trying to delete. Diplomacy and peace talks cost EU and US tax payers nothing and Black rock and Vanguard and the Build Back Better WEF Posse know all about it. No to war...lock up Boris Jonson and Vicky Nuland and employ real diplomacy and let's all talk peace.
Thank you for sharing this, next year will do this amazing recipe. God bless you ❤
My pleasure 😊
Hello, how long do you simmer?
Which variety trees do you recomend
I love this, and I will definitely try to make it allthough it will probably have to be next year unless they're still ok to harvest for this purpose!? But great and informative video, so thank you for sharing this with us. I'm very curious about making it as well as tasting it. I can't wait, looks yummy! 😋👍 💚💞💚
You may still find some, depends on your climate.
I went out to an island yesterday, and found them still fresh and green, so I got around 1,8 kg. Now I'm thinking I should have picked more, but I haven't made this before so maybe it's a good place to start in case I don't like it, which I highly doubt since I love that flavour in other products I have tried (wish me luck 🙏). Is it necessary to soak it in sugar for that long, or is it simply because it gets more of the flavour out when you do that? I have watched several other recipes where they don't do that, but if it makes it better than I'm obviously willing to do that!?? I saw a woman who added cinnamon, cloves, apples and lemon to increase the flavour and spice it up, it looked quite good but at the same time I'm kind of curious about the natural flavour without to much else added, at least until I am familiar with it and know what I'm dealing with. Perhaps you can tell me/describe how it tastes? Also, many add just lemon, is that good?
How long do you leave it to simmer? Some other people cooked/boiled it for up to 6-7 hours they also added in some fresh branches of pine needles with it, but I thought pine needles weren't supposed to boil at all..?! Do you know?
No idea about the pine needles? About 2 ish hours? Bear in mind we’d left it out in the sun the day before.
It’s citrusy on its own, I don’t think it needs anything else to be honest. Sugar is a way to extract juice and flavour from things. Check my Cidonia (Japanese quince) video.
Well I'm off to the local woods tomorrow to see if I can find any (if not too late) :)
Did you find any?
@@BalticHomesteaders Not on this walk... but I twisted my ankle so cut it short... maybe tomorrow :)
@@BalticHomesteaders Is it still possible to go out and harvest them now, or do I need to wait until next year? I'm in Norway and summer has definitely arrived.. Do you think it's too late now?
Worth checking, Norway more north than here. Might need a ladder to reach the higher ones.
😃
Im going to have to try this. I didn't know you could make syrup from pine cones. Does the tree type matter or can you use cones from any evergreen? I have an Eastern white pine tree plus multiple blue and black hills spruce trees on my property.
Any but the yew tree. It’s poisonous.
This is so interesting. I wonder what it tastes like? Anything like maple syrup?
Not really it’s got a distinct taste but strangely the taste is nothing how you associate the smell of pine. It’s fruity and citrus, quite pleasant.
Tastes like chicken
Is it possible to use acorns? Or any other kind of seed “like the pinecones “?
Unique to pines, it's the resin.
Acorns are edible. They are very bitter so you will want to crush them, then soak them. But locally the native Indian tribes often ate acorns
I'm ingested in making this but hard adding water takes shelf life away Dios you find this to be true
I don’t know how you can make it without water?
I don't like sugar.... I wonder what I could use instead of it.
Good question. Perhaps honey is an option?
Stevia would work.
As a contraceptive, yes. @@maxjones-rs4ek
Hey Nice Theme, does it work also with Sugar Alternatives? Like Cocos Sugar?
Honest answer is I don’t know but as the sugar does 2 things it sweetens and it preserves, if that stuff does both those things then you’ll be all good.
I’ve learned a lot from this video. Never knew you could make syrup from cones. How long is it shelf stable.
Thanks. Well we still have some from that batch. It’s full of sugar so lasts for ages. Depends what you mean by ‘shelf stable’ really.
It looked like she was harvesting from a white pine tree. Is just a white pine the appropriate pine tree to harvest from? Please, help. Thank you.
I see no reason why the cones from any pine tree wouldn’t work.
Very interesting will have to try it out thanks ?👍
Unfortunately all the health benefits will be ruined by the poison sugar 🙈
Would it work with say wood honey as well ?
Not sure what ‘wood honey’ is but it looses its health benefits once boiled. Perhaps you can expand on what you meant by ‘ruined by poison sugar’?
😘👌
Does it store without refrigeration, and are the left over buds something edible? Like maybe cut them small and dry them like a candied treat?
I wouldn’t eat them, they’re not like fruit peel would be quite fibrous. Yes can store at room temperature although we keep them down in the basement purely because of storage space but there’s always a bottle up in the kitchen.
Maybe you could save the leftovers for kindling 😊
Cool Thanks 🎉
Do they have to be completely green or can you use young small closed brown ones also?
Yes they need to be green really, brown would suggest drying out and no resin to release.
@@BalticHomesteaders thank you
Can you use Spruce pine cones ?
Am really not sure. I don't see any reason why not, I know you can make a tea from the needles of the spruce.
My baby green pinecones don't cut in half hardly ..
They might be that tiny bit older and more woody?
@@BalticHomesteaders ok I think so..it's July so I should of picked then in may
Hopefully you’ll still get the same end product, Gita doesn’t always a cut them.
How long does the syrup last, do i need to Refrigerate it?
Months/years. We keep it in the basement but sealed jars should be able to be kept at room temp.
@@BalticHomesteaders thank you
thank you for recipe, who did you get it from?
This is wisdom / knowledge passed down through the generations.
@@BalticHomesteaders thank you again for sharing, i will try to pass it on also!🙏
Love this thank you