John Myers
Ingredients for 1 servings:
- 145 g spruce shoots, light green
- 750 ml water
- 1 lemon(s), organic
- 1 packet of vanilla sugar
- 15 g fresh ginger root
- 500 g gelling sugar, 2:1
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 55 minutes
Remove all brown skins from the spruce needles, rinse thoroughly, and drain. Place in a saucepan with the water. Add the sliced lemon, finely diced ginger, and vanilla sugar, and stir once. Heat everything on high and simmer for 10 minutes, stirring occasionally. Turn off the heat, leave the pan on the stovetop overnight. The next day, strain and collect the spruce juice. The boiled mixture can now be discarded. Pour the spruce juice into a measuring jug, fill up to 750 ml with water, and return it to the (previously rinsed) saucepan. Turn on the heat to maximum and stir in the gelling sugar, stirring occasionally. Once the juice boils, let it boil briskly for 3 minutes, stirring occasionally. Turn off the heat, immediately pour the jelly into twist-off jars, and seal. I generally let the glasses stand upside down for 20 minutes before turning them upside down again—but opinions seem to be divided on this. It tastes slightly tart and spicy, with a pleasant lemony sweetness on the finish.
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