For in depth info on making mugolio, I recommend this article: https://foragerchef.com/mugolio-pine-...

-To begin, gather green pinecones in the spring or early summer.

-By volume, you use roughly equal parts pinecones and brown sugar. By weight, you use roughly twice as much brown sugar as pinecones.

-Clean the pinecones and pack them into jars with brown sugar using the ratios above.

-If not all the pinecones are adequately covered, it's ok to add more brown sugar

-After a day you'll start to see the liquid being pulled out of the pinecones by the sugar. This is called maceration.

-As the jar liquefies and settles, either add more brown sugar to keep the pinecones covered, or simply shake the jars once a day.

-In the early days you'll need to "burp" your jar every so often to release built up gas. This is do to it slightly fermenting.

-After a month, it's done. However, some people will let it age for up to a year.

-Dump contents into a pot and heat to a simmer.

-Once it begins to simmer, immediately remove from heat and strain into containers.

-Due to its high sugar content, it is shelf stable, however, if you still wish to can it, simply poor the still hot liquid into a clean Mason jar. Put on the lid and ring and turn upside down.

-You're done.