Spruce Tip Syrup
Homemade traditional spruce tip syrup recipe. A slow method, that produces a thick syrup that's great as a cough remedy.
EQUIPMENT
- glass jars
- glass bottles
- strainer or gauze
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INSTRUCTIONS
- Start with clean glass jars. Add a layer of fresh spruce tips, then cover them with sugar (or your preferred alternative). Press everything down firmly with a spoon before adding the next layer. Keep repeating until the jar is filled to the top, packing it as snugly as you can so very little air remains inside.
- Once the jars are set in the sun, the sugar will slowly dissolve and pull moisture from the spruce tips. As this happens, the contents will sink down - this is expected and nothing to worry about. Close the jars tightly with lids.
- Place the jars in a bright, sunny spot where they’ll get plenty of light throughout the day. Anywhere around the house works, as long as the sun reaches them. Leave the jars there for about 40 days.
- As the sugar liquefies, gently turn the jars upside down every two to three days. This helps keep the spruce tips fully submerged in the syrup as it forms.
- After 40 days, open the jars and strain the syrup. A fine sieve works, but clean gauze gives the best result. Let the syrup drip through slowly, then discard or compost the softened spruce tips.
- Transfer the finished syrup into clean bottles or smaller jars. Store it somewhere cool and dark. The syrup is thick enough that refrigeration isn’t necessary.
NOTES
Use clean spruce tips. Harvest spruce tips away from traffic and polluted areas. Cleaner air usually means healthier trees, so higher elevations are often a good choice. Pick the tips while they’re still young, soft, and bright green.
Make the syrup the same day. Use the spruce tips as soon as you bring them home. For the best syrup, layer them with sugar right after harvesting. You can freeze the leftovers and use them for other spruce tip recipes.
Make sure the tips are covered with sugar. Keep an eye on the jars as the syrup forms. The spruce tips should always be fully submerged. If the liquid level seems low, add a little more sugar. Turn the jars or gently stir them every few days to keep everything evenly coated.
Keep the jars clean. Before placing the jars in the sun, wipe them clean on the outside. Any sticky sugar will quickly attract ants and wasps.
What to use it for: Spruce tip syrup can be taken by the spoon as a simple cough remedy or stirred into tea. It also works well mixed with water or lemonade, as a sweetener or cocktail ingredient, or drizzled over pancakes and desserts if you enjoy its forest-like flavor.
Make a fresh batch in spring. Spruce tips slowly lose their beneficial properties over time, especially after a year, so it’s best to harvest fresh tips each spring and make a new batch for the season ahead.
STORAGE INSTRUCTIONS
Store in a cool, dark place for up to 2 years.
NUTRITION
Serving: 1tsp | Calories: 67.6kcal | Carbohydrates: 16.9g | Protein: 0.03g | Sodium: 7mg | Sugar: 16.9g | Vitamin A: 185IU | Vitamin C: 20mg | Calcium: 13mg | Iron: 0.2mg