Ingredients:
- 3 jars, each containing 250g
- 30–40 small, tender pine nuts (about 3–4 cm in length)
- 800 g white crystallized sugar
- 1 liter of water
- Juice from 1 lemon
- (Optional) a touch of lemon zest or a cinnamon stick
Tips:
- During boiling, the water may appear cloudy due to the resin from the pine nuts. This will clear up once the sugar is added.
- Keep doors and windows closed while boiling to avoid attracting bees and wasps.
- Serving ideas: pair with yogurt, ice cream, roasted goat cheese, or use as a cake topping. It can also be enjoyed diluted in hot water as a herbal “honey.”
- In Caucasian tradition, this sweet treat is often made with unripe pine nuts, harvested in late spring when they’re still small and tender.
Preparation Steps:
Step 1:
Rinse the pine nuts thoroughly with water. Soak them in a bowl of water and white vinegar for about 2 hours.
Step 2:
Place the pine nuts in a pot with water and boil for 15–20 minutes. Repeat this process twice more with fresh water. Ensure that the water and nuts are at similar temperatures: start with cold water and cold nuts, then use warm water for the following changes.
Step 3:
Drain the pine nuts and set aside. In a pot, prepare the syrup by boiling the sugar with 1 liter of water. Once dissolved, add the pine nuts and simmer on low heat for 1 to 1.5 hours until the syrup thickens. If using a thermometer, maintain a temperature above 34°C (108°F). If not, monitor the color; the syrup should achieve a thick, deep amber or reddish hue, resembling dark amber.
Step 4:
Incorporate the lemon juice and, if desired, the cinnamon or lemon zest. Transfer to sterilized jars for storage.
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