In part 1 I collected green pinecones from my scot's pine tree and some wild single-leaf pinyon pines. They were washed, some I chopped up (I recommend chopping them up!), and put in a jar with a simple syrup made from equal parts sugar and water. The first week or so I'd frequently burp the jars since it ferments a lot at first, then I left them alone in a dark spot in the kitchen. Leaving them in a light spot will cause the vitamins the pinecones give this recipe to break down. I also would occasionally shake up the jars to try to get the sugar to incorporate into it better. Some of the jars the sugar settled to the bottom while others fully incorporated into the syrup like they're supposed to, which is one reason I definitely recommend cutting up the pinecones if you wanna try making this yourself. The dark brown sugar made for the sweetest syrup, while the maple sugar really carried over the pine flavor more (I feel like it would be good drizzled over some sugar cookies or added to vanilla ice cream around Christmas time!). I'll have to try it in some foods to see if I like it enough to make it again in the future. My husband likes the pinyon pine syrup more, while I prefer the scot's pine, so personal preferences will dictate what tree you use.
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