Photo: Ivar Leidus, CC BY-SA 3.0 ee · source
Syrup · From Bladwijzer
Spruce honey
- Makes: ± 500 ml
- Time: 1 hr 15 + overnight steeping
- From: Norway spruce
Ingredients
- 200 g young spruce shoots
- 1 litre water
- 600 g sugar
- juice of 1 lemon
Method
- Rinse the shoots briefly and put them in a pan with the water.
- Bring to the boil, simmer gently for 15 minutes, then leave to steep, covered, overnight.
- Strain through a cloth and squeeze the shoots well.
- Add the sugar and lemon juice and simmer gently, uncovered, for 45 minutes to 1 hour, until it is as thick as runny honey. Stir now and then.
- Put a drop on a cold plate: if it no longer runs, the spruce honey is ready. It thickens further as it cools.
- Fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.
Storing: Unopened, a year in a cool, dark place; once opened, in the fridge.