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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