Spruce Tip Jelly with Ginger

by Editorial Staff

Summary

Prep Time	40 mins
Cook Time	15 mins
Total Time	12 hrs 55 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Remove spruce needles from all brown skins, wash thoroughly and allow to drain.
Pour into a saucepan with the water. Add the sliced lemon, diced ginger and vanilla sugar and stir once. Heat everything to the highest level and simmer for 10 minutes, stirring occasionally. Turn off the heat, leave the pot on the hob overnight.
Strain the next day and catch the spruce stock. The boiled mass can now be disposed of.
Pour the spruce stock into a measuring beaker, fill up to 750 ml with water and pour back into the (previously rinsed) pot. Turn on the highest heat and stir in the preserving sugar. stir every now and then. When the brew is boiling, let it boil for 3 minutes while stirring.
Turn off the heat, immediately pour the jelly into twist-off jars and seal. I always leave the glasses upside down for 20 minutes before I turn them around again - but opinions are probably divided.
It tastes slightly tart and piquant, with a pleasant lemony sweetness in the finish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.