Prep Time: 40 minutes

Cook Time: 5 minutes

Yield: Makes 6 8-oz (250ml) jars.

Foraged spruce tips result in an incredibly tasty jelly that you'll want year round.

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Ingredients

>> 6 cups spruce tips
>> 7 cups water
>> 4 cups organic cane sugar
>> 2 tbsp lemon juice
>> 1 package of pectin
>> 1/4 cup unpasteurized honey

Instructions

Make sure the brown sheath is removed from all the spruce tips, then slightly chop them. Place water and the tips into a large pot. Bring to a boil, then simmer 30 minutes.

At this stage you have two options. Either let cool then continue making the jelly; or let cool and keep in the fridge for a few hours to allow more spruce flavor to be infused into the water. After you have finished infusing the spruce tips, strain the liquid twice to ensure all you have is liquid.

Measure 6 cups of the liquid into a deep pot. Add lemon juice and pectin. Bring mixture to a boil. Add the honey and sugar, make sure you stir constantly. Boil at a high rolling boil for 2 1/2 minutes stirring constantly.

Turn off heat and skim off any foam from the surface. Using a wide funnel, pour into your steralized jars.

To preserve the jelly long-term, give the jars a water processing bath. Please refer to Ball Mason Jars to determine how long to process the jelly according to your elevation.

If you don't need the jelly to be shelf stable, then skip processing the jars. It will keep in the fridge for about a month.

Wild Edibles in Recipe:

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Recipe Category: Jams, Jellies and Syrups