The use of a jam of spruce cones
In fir cones contains huge amounts of tannins, resins, essential oils, volatile and vitamin C. it Also contains iron, tannins, chromium, manganese, aluminum and copper. In General, the cones possess antimicrobial, diuretic, choleretic, antiscorbutic, anti-inflammatory and analgesic properties.
Tannins is astringent substances used in poisoning by the salts of lead and mercury, are also used as a styptic, Antidiarrhoeal and protivogemorroidalnyj funds.
Phytoncides – biologically active substances that kill bacteria, microscopic fungi and protozoa.
Jam of spruce cones is useful during colds and bacterial infections. Also, this jam will benefit osteochondrosis, angina, diseases related to the deterioration of the genitourinary system, diseases of the gums, vitamin deficiency. It brings the benefit and in the recovery period after a heart attack and stroke. Especially often it is prescribed to enhance immunity, is recommended for exhaustion, reduced hemoglobin, as well as chronic diseases of the gastrointestinal tract and the respiratory tract.
Recipes jam of spruce cones
Bumps it is better to not collect from the tree and from the ground. Being fully ripe, they are the most valuable from a medical point of view.
Recipe No. 1:
On fir cones 1 kg – 1 kg of sugar and 10 cups of water (200 ml).
Cones should stand up night in cold water in the enamel basin, so that it covered the bumps of centimeter on 2-3. Cooking so 5 minutes to boil, then remove from heat and leave to cool, the next day repeat the cooking, and so three times (to remove the foam). Banks pour already cold.
Recipe No. 2:
On fir cones 1kg – 3 l of water and 1 kg of sugar
My fir cones and cook on low heat 3 4 hours. After that, we put in a cool place for 10-12hours, and then take out the bumps and get the spruce jelly. Cones emitted, add the sugar and cook the jam until tender.
Is considered beneficial and jam from immature green cones.
Recipes jam of spruce cones can also include honey, walnuts, wild rose and many other ingredients. All depends on the imagination of the one who cooks it. Additional components of jam will only increase its useful properties.