Springtime spruce tips are a tasty treat and very high in vitamin C and beta carotene. They can be eater raw, made into tea, added to soups and salads and our favorite way, made into jelly preserves!
Here is our favorite recipe for Spruce Tip Jelly from the book, The Boreal Herbal🌿
4 cups spruce tips
4 cups water
2 tablespoons lemon juice
1 package of powdered pectin
1 1/2 cups cane sugar
Add spruce tips to water and simmer 5 minutes, and set aside until infusion reaches room temperature.
Strain and remove spent tips
In a large saucepan combine infusion, lemon juice, and pectin and stir until pectin is dissolved. On high heat bring to a full boil for 1 minute
Add the sugar, stir until dissolved and bring mixture back to boil that can’t be stirred down. Boil hard for at least 1 minute
The jelly is ready when it coats the back of a spoon and have a syrupy consistency.
Skim off any foam and pour into prepared jars leaving 1/4 in headspace. Secure lid and heat seal.
Makes about 4 cups of delicious umber jelly that’s absolutely gorgeous on crackers, with goat cheese or just stand alone.
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