Cut off the attachment points to the branches from the cones with a sharp knife.
Place the pine cones in a colander and rinse under cool running water. Pour cold water over them and leave for 2-3 hours to remove the bitterness. Rinse the cones again.
Place the cones, water and sugar in a cooking pot. Boil for 3 minutes and then cool. Repeat. Leave the jam for 1 day for the syrup to soak into the cones. Cook for 8 minutes over low heat.
The jam should be thick and amber in color. At the end of cooking add the juice of 1 lemon. Sterilize jars to store jam. Pour the jam into jars. The cones can be removed or spread into jars.
