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
- 145 g spruce shoots, liht reen
- 750 ml water
- 1 lemon (s), organic
- 1 packet vanilla sugar
- 15 g iner root, fresh
- 500 g preservin suar, 2: 1
Print Recipe
Pin Recipe 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.
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