Unusually fragrant jam with a little bitterness and light lemon notes. This jam will not only warm long winter evenings, but also help to strengthen the immune system, cure colds. In addition, this "medicine" is very like children.
Fir shoots are best collected in the second half of may, when the length of the process reaches 1-2 cm. the Collected shoots are washed, pour 1 liter of boiling water and cook on low heat for 20 minutes. Remove from heat and leave to infuse for at least 8 hours. I usually leave for a day (or night).
Now the infusion need to strain. If the shoots are very small, then this step can be skipped and leave them in the jam. They're soft and tender. But it's not for everybody. Mine don't eat, so I always filter. If the shoots are already grown up (as it turned out I have this year), then you need to remove them necessarily, they remain tough and tasteless. Infusion again bring to a boil and add sugar. Cook over low heat, removing the foam for 40 minutes until thick. Jam is obtained on autogeneous, as it is a liquid honey. Readiness check drop by drop, if it freezes on a saucer - our jam is ready.
Hot jam is poured into sterile jars, closed, turned over, wrapped until cool. Bon appetit and good health!