Made some pine cone syrup yesterday. It was on the fly and I didn’t do any measuring of ingredients. I picked 14 GREEN pine cones, washed them to remove any debris and snipped off the ends to make sure I removed any of the stems. Covered with water to a depth of 1/2 inch over the top of the cones. Bring to a boil, and then simmered for about an hour. Strained to remove the cones and any other small bits, add sugar of your choice. I used what was left of light brown sugar and some added white sugar. Then reduce to a consistency of your liking. Mine was a little bit thinner than what I would normally use, but I ended up with about 20 ounces of syrup.
It is surprisingly very fruity with an astringent aftertaste. We like it but still prefer “normal” syrup. My oldest boy was rubbing his fingers in the pot to get every last bit he could. My dad really enjoyed it and he doesn’t use syrup. He said he only tasted the fruity-ness without an aftertaste. I may use it more-so for just the novelty. I prefer “sugar-free” syrup since it’s not as sweet as others.
I have another jar of the syrup fermenting which takes around 30 days to make. It should be ready for processing on July 9th. It is just places the cones in a jar with sugar and letting it draw the water out.
If you were to buy it on Amazon, it would cost around $6.50 per ounce. And each different species of cone should present a different flavor.
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