Spruce Tip Jelly
Spruce tip jelly is a delightful way to preserve the fresh flavor of wild foraged spruce tips.
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Spruce Tip Tea
- 2 to 4 cups fresh spruce tips
- 4 cups water
For the Jelly
- 4 cups spruce tip tea strained
- 1/4 cup bottled lime juice or bottled lemon juice, or 1 teaspoon citric acid
- 1 box powdered pectin 1.75 oz, regular, such as Sure-Jell original or 6 Tbsp Bulk Pectin
- 5 cups granulated sugar See Notes for Low Sugar Option
Instructions
- Place the spruce tips in a heatproof bowl. Bring the water to a boil and pour it over the tips. Steep about 15 minutes (a short steep keeps the flavor bright; a long one turns it resinous).
- Strain the tea through a fine mesh strainer or cheesecloth into a large pot, pressing gently, and discard the tips. Measure the tea, adding water if needed to reach the full amount called for.
- Add the lime juice to the spruce tip tea and bring to a boil over high heat. Whisk in the powdered pectin until fully dissolved and boil for 1 minute.
- Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute. Remove from heat and skim off any foam.
- Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip tight.
- Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off heat and let jars rest 5 minutes, then cool undisturbed 12 to 24 hours before checking seals.
Notes
Identify Conifers Carefully: Use only tips you've confirmed as edible spruce or another safe conifer like fir or pine. Avoid toxic yew and inedible ponderosa pine, and check a foraging guide before harvesting if you're unsure.
Use Bottled Juice: Bottled lime (or lemon) juice has a steady acidity that fresh citrus doesn't, and that acidity is what keeps this jelly safe to can. Use the full amount and don't cut it back. Citric acid works as a substitute at 1 teaspoon for the 1/4 cup of juice.
Don't Double the Batch: Pectin jellies set on a precise ratio of liquid, sugar, and pectin, and doubling a batch often keeps it from gelling. Make batches one at a time.
Give It Time to Set: Pectin jelly can take 24 to 48 hours to firm up. If it still looks loose the next day, hold off on re-cooking and check the troubleshooting guide first.
Low Sugar Option: For a less sweet jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the package directions for mint jelly. With Pomona's, increase the lime juice to 1/2 cup, since it doesn't contain added citric acid. Reducing sugar lowers the yield.
Variations: Blend a little dark berry juice (blueberry or serviceberry) or extra citrus into the tea, counting it as part of the 4 cups of liquid, for a fruitier jar.
Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. Without canning, store in the refrigerator up to a month or the freezer up to 6 months. Refrigerate after opening.
Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.
Nutrition
Serving: 1Tbsp | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 1mg | Iron: 0.04mg