SPRUCE TIP JELLY

In early spring spruce trees put out their light green buds, more or less at the same time when Black Locust flowers appear. Spruce tips can be picked to make a delicious jelly, traditionally made in northern Italy.

I know that you always act responsible, but remember that these are supposed to be the new needles of the tree, so don’t over-harvest it!

Spruce tip jelly is really one of my favourite, with a sweet balsamic taste. When you close your eyes you can smell the scent of the forest. Every year I make only a few tiny jars, that I keep for special occasions.

Ingredients:

1 liter (volume) of spruce tips (Picea excelsa)
1 liter water
1 lemon
700 gr sugar
Pectin (I use 1 package -40 gr – cameo fruttapec)

Chop the spruce tips, put them in a big pot and cover them with the boiling water. Boil it all for about 3 minutes. Let them sit for 2-3 days.

Drain the liquid with a fine colander and squeeze them to get as much of the tasty juice. Add the lemon juice, sugar and the pectin. Bring it to a boil and cook it for 3-4 minutes, stirring vigorously.

Try the thickness of the jelly and, if it is fine, fill sterilized jars when still hot. If it is still too runny, bring it again to a boil and go on cooking for some more minutes, until you get the desired thickness.

Check also this cookies recipe, made with spruce tips: spruce tips crunchy tuiles.