Ingredients:

• 3 jars of 250g each
• 30–40 small, tender pine nuts (length 3–4 cm)
• 800 g white crystallized sugar
• 1 liter water
• Juice of 1 lemon
• (Optional) a little lemon zest or a cinnamon stick

Tips:

• You will notice that the water becomes cloudy during boiling. This phenomenon is due to the resin contained in the pine nuts. When the water combines with the sugar, it will turn transparent.
• While boiling, keep doors and windows closed to prevent bees and wasps from gathering.
• Serving suggestions: with yogurt, ice cream, roasted goat cheese, or as a topping on cake. It can also be consumed diluted in hot water as a herbal “honey.”
• In the Caucasus, tradition includes making this sweet from unripe pine nuts collected in late spring when they are still small and tender.

Preparation Steps:
Step 1:
Thoroughly rinse the pine nuts with plenty of water. Soak them in a basin with 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 2 more times with fresh water. Ensure that when changing the water, both the pine nuts and the water are approximately the same temperature: the first time, use cold water with cold pine nuts; for subsequent changes, warm the fresh water before adding the pine nuts.

Step 3:
Drain the pine nuts and set aside. Prepare the syrup in a pot by boiling the sugar with 1 liter of water. Once the sugar dissolves, add the pine nuts and simmer on low heat for 1–1.5 hours until the syrup thickens. If you have a thermometer, keep the syrup above 34°C (108°F). Without a thermometer, observe the color: the syrup should be thick and a deep amber or reddish color, similar to dark amber.

Step 4:
Add the lemon juice and, if desired, cinnamon or lemon zest. Store in sterilized jars.