This jam is a real delicacy. In addition, it is also very useful, especially in the cold season. It is recommended to eat no more than 1 cone a day. And the syrup from this jam can be used even for children and pregnant women to prevent colds.
Go through the bumps. I recommend using rubber gloves, otherwise it will be difficult to wash your hands later. In a pot with a thick bottom, fill the cones with water so that it completely covers them. Bring to a boil and cook over low heat for 40 minutes.
Leave the lumps in this broth for 12-14 hours.
Set aside the cones separately, drain the broth.
Add sugar, vanilla sugar, and cinnamon to the syrup. Cook over low heat for 1.5 hours.
At the end of cooking, the syrup will get a beautiful reddish color.
15 minutes before the end of cooking, return the cones to the pan and cook the jam.