>> 2 cups spruce tips
>> 1 cup water
>> 1 cup organic cane sugar
In a medium saucepan, combine the spruce tips, water and sugar. Stir well as you bring it to a full boil. Turn off heat, remove from the stove and and let sit six to eight hours.
Line a colander with cheesecloth and strain into a bowl. If you do not have cheesecloth then use thick paper towels. Squeeze the mixture to get as much of the liquid out as possible.
Return the liquid to the pan, it will still be quite light in colour. Cook on medium-low for about 20 minutes. Keep watching the syrup until you have a desired colour and consistency. The darker it is, the thicker it will be.
Pour into 4 oz. jar (1/2 cup) and refrigerate for up to four weeks.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: White Spruce
Recipe Category: Jams, Jellies and Syrups
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