Instructions
- Spruce shoots are best harvested in the second half of May, when the length of the process reaches 1-2 cm. The collected shoots are washed, pour 1 liter of boiling water and cook on low heat for 20 minutes. Remove from the heat and leave to infuse for at least 8 hours. I usually leave for a day (or night).
- Now the infusion needs to be filtered. If the sprouts are very small, then you can skip this stage and leave them in jam. They are soft and gentle. But it's not for everyone. Mine don't eat, so I always filter. If the shoots have already grown (as it turned out I have this year), then it is necessary to remove them, they remain tough and tasteless. Bring the infusion to a boil again and add sugar. Cook over low heat, removing the foam, for 40 minutes until thickened. Jam is obtained by autogen, as it is a liquid honey. We check the readiness drop by drop, if it freezes on the saucer - our jam is ready.
- Hot jam is poured into sterile jars, closed, turned over, wrapped until completely cooled. Bon appetit and good health!
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