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Farm Kitchen:  Spruce Tip Syrup/Jelly  |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
 Posted - Apr 21 2009 : 10:33:37 AM
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Has anyone made this before?
I saw a recipe in Mother Earth News years ago and wanted to give it a try.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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grace gerber
True Blue Farmgirl
2804 Posts
grace
larkspur
colorado
USA
2804 Posts |
Posted - Apr 23 2009 : 07:15:50 AM
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Hi Sharon
I have not made it but rather purchased some from a wonderful Etsy Lady in Alaska - it is WONDERFUL. I gave some out for my Christmas presents - everyone raved about it.
I would love if you would share the recipe. I love Mother Earth but gave away my back issues to a young family who are trying to get back to the land.
Just thought I would let you know a customer came to the farm the other day and saw the flour sacks - I had to grab them up and put them in the other room because she was wanting to buy them - Heck I just got them - I love them - Their Mine!!!
Grace Gerber
Larkspur Funny Farm and Fiber Art Studio
Where the spirits are high and the fiber is deep
http://www.larkspurfunnyfarm.etsy.com
http://larkspurfunnyfarm.blogspot.com
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MissDotty
Farmgirl in Training
49 Posts
Anna
Coralville
IA
USA
49 Posts |
Posted - Apr 23 2009 : 09:11:49 AM
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| I'm curious....I only know of one thing primarily flavored by an evergreen, does this taste like gin? What do you serve it with? |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Apr 23 2009 : 09:55:51 AM
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Grace,
Here is the recipe from Mother Earth News:
Spruce-tip Syrup
"Our spruce-tip syrup smells like strawberries and tastes like honey. To make it, we collect the new growth from spruce trees in spring. The pale-green tips are best harvested when 1 to 1½ inches long. It is OK if the brown end cap remains on the tip. "
Rinse and drain the tips, then place in a large kettle and cover with water. Bring to a boil. Reduce the heat and simmer uncovered about two hours. Strain the liquid and add an equal amount of sugar. At this point, the syrup may be cloudy. Boil until the syrup is thick and amber colored.
Miss Dotty, the flavor is supposed to taste more like a honey according to the article with the recipe. If it tasted like gin I probably wouldn't want to try it :) For serving I would think you could use it in place of Maple Syrup on pancakes, waffles and maybe even mix it with club soda to make a drink similar to Birch Beer.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Apr 23 2009 : 09:57:33 AM
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Here is a recipe I found for Spruce Tip Jelly (have not tired it yet)
Spruce Tip Jelly
Use only the lightest, softest spruce tips. Pick about 6 cups of spruce tips
selecting only the smallest, less open ones in the early spring.
Rinse in cold water. Chopping them gives them more flavor than leaving them
whole. Cover the tips with water and simmer for 10 minutes.
Let stand overnight, strain with cheesecloth.
7 cups prepared spruce tip juice
1 cup lemon juice
2 packages MCP pectin
10 cups sugar
1/4 tsp. butter (optional)
Mix juice with lemon juice and pectin, stir until dissolved. Bring to a full
rolling boil for 2 minutes (or jelly test). Add butter to control foaming
and pour into jars and seal. Serve on your favorite breads or heat and serve
on pancakes. Or just spoon it out of the jar .
I would really like to try these as we are surrounded by Blue Spruce and I think it would make neat gifts for Christmas time.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
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grace gerber
True Blue Farmgirl
2804 Posts
grace
larkspur
colorado
USA
2804 Posts |
Posted - Apr 24 2009 : 08:35:26 AM
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THANKS Sharon
I will copy the recipes because I really love the taste. You can serve it on anything. I love it just on homemade bread or biscuits. I did use it in a glase for a pork roast with fresh tarragon. It has such a fresh taste. I also purchase some Dandelion jelly from her and my son said he just ate it with a spoon it was so good.
As for the flour sacks, it seems everytime I purchase something for me to play with it ends up in the shop but not this time - those sacks will become pillows for my back deck bench off the kitchen and maybe an apron too. I am becoming greedy in my old age. Just Kidding.
Again, thanks for sharing the recipes.
Grace Gerber
Larkspur Funny Farm and Fiber Art Studio
Where the spirits are high and the fiber is deep
http://www.larkspurfunnyfarm.etsy.com
http://larkspurfunnyfarm.blogspot.com
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
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JojoNH
True Blue Farmgirl
1984 Posts
Joanna
Dunbarton
New Hampshire
USA
1984 Posts |
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happyhousewife
True Blue Farmgirl
201 Posts
Mary
North Pole
Alaska
201 Posts |
Posted - May 27 2009 : 9:23:29 PM
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Our spruce tips are finally poking out! I plan to make this syrup this week. Does it need to be processed afterwards for long-term storage, or does the high sugar content preserve it?
http://hiswifeandtheirmama.blogspot.com/ |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - May 28 2009 : 07:29:30 AM
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I haven't made it yet Mary but I think I would process it to be on the safe side :) Please let me know how it turns out :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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Farm Kitchen: Spruce Tip Syrup/Jelly |
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Spruce Tip Syrup/Jelly
Now I have something new to add to my "to do list" !!