Pine Cone Jam

Cone preparation: sort, rinse, and soak for 24 hours, changing the water every 5–7 hours.

Syrup: combine water and sugar in a pot, bring to a boil until the sugar is completely dissolved.

Reduce the heat and gradually add the soaked cones so they are completely covered by the syrup.

Simmer for 5 minutes, skimming off the grey-brown foam.

Once the foam stops forming, add the lemon sliced into rounds.

Cook over low heat until the cones darken and the syrup turns red (it should become raspberry or burgundy).

Remove from heat and let cool completely.

Spoon the cooled jam into sterilized jars and seal tightly.