EQUIPMENT
- glass jars
- glass bottles
- strainer or gauze
INGREDIENTS
- 1 l spruce tips
- 1 l sugar (or honey)
INSTRUCTIONS
- Fill the jars with equal layers of freshly picked spruce tips and sugar. Press down each layer with a kitchenette.
- Close the jar tightly and clean it on the outside
- Place the jar on a sunny place for 40 days. When the sugar melts, make sure you turn around the jars every 2 days.
- After 40 days open the jar and strain the ingredients to get a clear syrup.
- Fill the bottles with syrup and store in a dark and cool place.
NOTES
For best quality use freshly harvested spruce tips and start making the syrup the same day. Avoid harvesting spruce tips on dirty roads, heavy traffic or heavily polluted areas.
Try to fill the jars as densely as you can, so there will be as little as possible air in the jars.
Clean the jars when filled to avoid ants and wasps.
Every spring, harvest fresh spruce tips and make a new batch of spruce tip syrup.