Canning: Caramelized Spruce Syrup
- Ready in: Cook: 1 H, Passive: 12 H, Total: 13 H
- Complexity: very easy
This surprisingly tart and fruity syrup is delicious anywhere you usually use syrup. Also try drizzling over soft cheese, swirly it in ice cream or pairing with a citrus dessert.
Step by Step Directions
Combine the tips, water, and sugar in a medium saucepan and bring to a boil. Turn off heat, cover and let sit overnight.
Line a colander with a paper towel and strain into a bowl, squeezing the mixture to get all the liquid out.
Return the liquid to the pan, it will still be quite light in color. Cook on medium-low for 20-30 minutes, watching carefully until the desired color is reached. The darker it is, the thicker it will be.
Pour into 4 oz. jar and refrigerate for up to a month.
Some Tips for Perfect Spruce Tip Syrup (Get it? Tips?):
Gather tips that are very new, 1 1/2″ or less.
Do try to slough off the flaky brown stuff, I think the flavor will be better without it.
Excellent for making extra special "woodsy" cocktails.
If you take the syrup too far and it is incredibly thick, pour it in long strands onto a cookie sheet full of powdered sugar. As soon as it’s cool enough to handle you’ll be able to snip it into little candies. Problem solved since candy >syrup.
This makes just 4oz. I decided to go for a small batch because I didn’t think I’d need very much. If you want more, you can double it no problem.
I’m not very confident with “real” canning so I usually plan to refrigerate my goodies. If you’d like yours to be shelf stable you could water bath can it. There’s a link here that’s very helpful.