May 29, 2015

Spruce Tip Jelly!

Jelly that tastes like a forest and all things wonderful and wild? Yes please.


Spruce tips are indeed edible, they're packed with vitamin C, and spring is the time to pick them. Making jars of this jelly is like bottling up a little sliver of the invigorating smell of spruce trees and springtime, to eat all year round. 



I've already written all about this one over on my PBS Food post where you'll find the recipe, so I will keep it short and just leave you with the video recipe and a few photos for today. Let me know if you make it!





12 comments:

  1. Hi! Do you think I can find them at the market? Well, I live in Italy, so probably it's different from US, I just wanted to know if they are commercialized somehow or somewhere.

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    1. Hi Simona, I don't think they're commercially available anywhere but maybe Italy is different :) usually they have to be wild harvested

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    2. I see. Thank you for answering! :)

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  2. just sent a comment - did you get it?

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    1. Hi Val no it hasn't come through, only this one :)

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  3. Gorgeous video, as always! And even more gorgeous was that cheese and cracker spread in the final shot -- haha, it's barely 9:30 a.m. and now that's all I'm craving. Well done!

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    1. Thanks Alanna!! The cracker recipe is amazing, I'm addicted, it's here: http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/

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  4. The article really learns me a lot. Author introduces new tools and techniques that are very helpful in future. Embroidery Digitizing Services

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  5. Made this with spruce tips in Utah, which are abundant this time of year! I hadn't known before that they can be eaten. The jelly has such a lovely, delicate flavor.

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  6. Just made a batch to the letter of the recipe. I found the jell to be quite soft. Would probably increase pectin by 50% next time. Wish there was a way to omit lemon juice for canning as it competes with the delicate flavour of the spruce tips. This might be best as a "fresh" sauce or a freezer jam that doesn't require lemon juice or extensive boiling, both of which diminish the spruce flavour.

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    1. Update: I read on the Pomona's website that citric acid can be used instead of lemon to acidify without imparting such a strong lemon flavor.

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