Pine Cone Syrup - Delicious and Healthy - How to Make 

You're very welcome!

My pleasure 😊

Well 🤷‍♂️ did you make it luv?

the natrul binder. try alcohol

Olive oil

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.

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?" 🤣

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.

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.

Any but the yew tree. It’s poisonous.

I think anything in the genus ‘pinus’ should be ok.

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.

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

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.

Yes they need to be green really, brown would suggest drying out and no resin to release.

@@BalticHomesteaders thank you

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 😊

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

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.

Months/years. We keep it in the basement but sealed jars should be able to be kept at room temp.

@@BalticHomesteaders thank you

I don’t know how you can make it without water?

Good question. Perhaps honey is an option?

Stevia would work.

As a contraceptive, yes. @@maxjones-rs4ek

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’?

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.

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. 🫠

This is wisdom / knowledge passed down through the generations.

@@BalticHomesteaders thank you again for sharing, i will try to pass it on also!🙏

I see no reason why the cones from any pine tree wouldn’t work.