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Recipe: Spruce Tip Jelly

Preserving - Jams, Jellies
I don't know where Philomath is. Will have to look and see.
Now, this was a tough recipe to find, but finally did. Just use the fir tips instead of the spruce. Should work fine.
How does it taste?
I understand you eat it with meats, too.

Spruce Tip Jelly

Pick about 6 cups of spruce tips selecting only the smallest, less open ones in the early spring. Rinse in cold water. Chopping them gives them more flavor than leaving them whole.

Cover the tips with water and simmer for 10 minutes. Let stand overnight, strain with cheesecloth.

7 cups prepared spruce tip juice
1 cup lemon juice
2 packages MCP pectin
10 cups sugar
1/4 tsp. butter (optional)

Mix juice with lemon juice and pectin, stir until dissolved.

Bring to a full rolling boil for 2 minutes (or jelly test). Add butter to control foaming and pour into jars and seal.

Serve on your favorite breads or heat and serve on pancakes. Or just spoon it out of the jar. But don't get caught!
MsgID: 205171
Shared by: Linda Lou,WA.
In reply to: ISO: fir tip jelly
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: fir tip jelly
  Rosemary, Philomath, OR
2 Recipe: Spruce Tip Jelly
  Linda Lou,WA.
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