Jam from spruce shoots: preparing “spruce honey” for the winter - an unusual recipe

Spruce shoots - “paws” - are collected in May-June. This is the most favorable time for procuring raw materials. See also: pine shoot jam

But, since at this time the shoots of the trees are actively growing, you can lose time, and the “legs” grow into full-fledged branches. This does not mean that you will be left with nothing for the winter, just that you will need to use my recipe to make spruce jam.

Place the spruce “legs” in a pan of cold water. The water should cover the needles by about 1-2 cm.

Place the pan on the stove and cook the spruce shoots for 25-30 minutes over low heat.

Remove the pan from the heat, close it with a lid and leave to steep for 8-10 hours.

Next, we look at the “legs”. If the collected shoots do not exceed 2-3 cm, then you can cook jam with them. If there are more shoots, then it is better to remove them. They have already put everything they need into the broth, but it will be very difficult to chew them.

Strain the broth and add sugar to it at the rate of 1 kg of sugar per 1 liter of broth.

Boil the spruce decoction until it becomes honey and do not forget to stir. If the sugar burns, the “honey” will acquire unnecessary bitterness.

Check the readiness of spruce honey by dropping a drop onto a chilled plate.

If the jam is thick enough, pour it into small sterilized jars and close tightly with lids.

You can store jam from spruce shoots in a cool, dark place for up to 18 months.

How to make jam from spruce shoots, watch the video: