Spruce Tip “Honey”

~ damsonsandlavender

It’s actually more syrup than honey but that what we have always called it in our house. It uses the resin in the needles and sugar to give a delicious, thick, sweet, runny treat that is perfect on toast, drizzled over ice cream, added to tea as a sweetener or just eaten from the jar with a spoon!

At this time of year the spruce trees are putting on new growth, and it is from these bright green tips that you make this recipe. Ideally you pick the smaller ones as they have the highest flavour. As with any form of foraging make sure you can a) identify exactly what you are picking with 100% certainty and b) that you don`t decimate the entire tree, just take a few tips from each or if there is only one tree then limit your pickings.
Ingredients (makes 3 regular size jam jars):

* 350g of spruce tips, washed (pick from higher than dog height 😉
* 1kg of granulated sugar
* 1 litre of cold water

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Method:

1. Place the washed tips in a large pan with 3 handfuls of sugar and one litre of water

2. Bring to the boil and simmer for 30 minutes with the lid on.

3. Remove from the heat, leave to cool and stand overnight.

4. The next day, strain the liquid from the tips ensuring that you squeeze as much liquid from them as possible.

5. Add 750g of sugar, and slowly bring to the boil to dissolve the sugar.

6. Simmer for an hour with the lid off, or until the liquid turns an amber brown

7. Test the liquid on a plate, if it quickly becomes a honey consistency then it is ready, if not boil for longer until it does this. Sometimes it can take up to two hours. Stir it regularly.

8. Pour it into sterilised glass jars and enjoy!
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Published by damsonsandlavender

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