Black Forest Fir Tops – Honey
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 liters spruce shoots, light green ones, red spruce or shoots silver fir
- 4 liters water
- 2 kg sugar
Print Recipe
Pin Recipe Instructions
- The young spruce or fir shoots are best picked in the beautiful midday sun. You put them in a large saucepan and pour water over them. Let simmer for about 1 hour over a mild heat. Then strain the whole thing through a fine cheesecloth and squeeze out the pine tips well.
- Add 1 pound of sugar to 1 liter of brew and let everything boil down with the pot open until the whole thing begins to thicken. Stir every now and then. It`s best to do a flow test every now and then on a cold plate - like when making jam.
- Danger:
- The whole canning process takes a long time! In total about 2-4 hours, depending on the amount of heat!
- And be careful:
- Towards the end, the whole thing can easily foam up and boil over, so always stay close!
- When the desired viscous consistency has been reached (the liquid has now taken on a very dark brown color), pour the pine tree honey into jars. Let it cool down and then screw it on. Holds (like real honey) quite a long time.
- This Black Forest fir top honey tastes very good on a strong black bread with butter.
- But it also has a healing effect:
- Dissolved in hot tea - drunk several times a day - it helps very well against coughs and bronchitis. It has an expectorant, calming and gentle anti-inflammatory effect.
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