I made pinecone syrup last year. I’m using it in tea. Cold or hot it’s really delicious and good for you I believe. I wished I had used a raw cane sugar.
Half Swede/half American here. I don't think it's a translation thing. I think it's the American definition of what a jam is that is different. I've seen a lot of what you call syrups and preserves, that we'd call a jam over here.
Indeed. When I lived in France (or speak French) we use the word “confit”. So….”confit de fraise” is “strawberry jam” whereas “confit de canard” is “preserved duck”
The Eastern Europeans use it as a homeopathic remedy and take a spoonful of it a day kinda like some people use honey. You can use it as a glaze for meats to give it a woodsy flavor
