The flavor is distinctive: the young cedar cones give a deep, balsamic, slightly piney and resinous note that you won't find in fruit jams. The added lemon juice cuts the sweetness and lifts the heavy forest character, leaving a cleaner finish on the palate. Think of it as a sweet preserve with a savory, aromatic depth rather than a straightforward fruit spread.
Because the flavor is intense, a little goes a long way. Typical uses include stirring a teaspoon into hot porridge or oatmeal, drizzling over pancakes, blini, or waffles, mixing into plain cottage cheese or Greek yogurt, spreading thinly on buttered toast, or adding a spoonful to black or herbal tea as a sweetener with character. It also works as a topping for simple desserts like panna cotta, ice cream, or rice pudding. Start with a small amount — you can always add more — since the resinous note can dominate delicate dishes if overused.
The syrup is spoonable and thick enough to stay put on toast or pancakes, but it will dissolve quickly in hot liquids. If using in tea, add it after the water has cooled slightly to preserve the aromatic compounds.