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A picture of a kettle of spruce tips on a black background

Spruce tip jelly


Ingredients:
  • 0.5 kg of sugar for every liter of liquid
  • Pectin or gelatin
  • Spruce tips
  • Water
  • 5 juniper berries

 

Directions:

1. Put your jars and lids in a large pot with water. Bring to a boil.
2. Add the spruce tips and juniper berries to a large pot and fill up with water until it cover the spruces and add so it covers with 1 cm.
3. Bring it all to a boil. Let it boil for 40 min.
4. Strain out all the spruce needles with a fine-mesh strainer or a cheesecloth.
5. Measure spruce tip juice and put it back to the pot
6. Add sugar
7. Add  pectin or gelatin and stir until dissolved
8. Remove from heat and quickly skim off foam.
9. Remove the now sterilized jars and lids from the boiling water.
10. Immediately pour jelly into hot jars and screw on the lids.
11. Let it sit at room temperature (or cooler) overnight.
It will keep for a couple of years in a dark and cold place and up to a month when open. Goes well with wild game and mature cheeses.

Time: 50 min
Difficulty: Easy
A picture of spruce tips jelly
Spruce Tip Jelly ©FoodNorway

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