Spruce/Confier Syrup

Spruce Tips

This year I have been able to find so many tips and pine cones from the trees. I've felt like a little kid finding so many and bringing them back to turn into syrup. Each one will have a different taste when finished.

I enjoy creating things more when I use my intuition to guide me on how to make things. When I make syrups, I just use a 50/50 ratio. 50% product and 50% brown sugar. Let the jar sit for a few weeks. If the sugar begins to settle a bit more, you can add more to even out the ratio. Shake the jars daily and burp them (opening the jar to allow the gases to escape). Pine cones especially need this step to be done.

When you are ready to create the syrup, put the jar in a pot filled with enough water to come to half the jar. Allow the sugar to melt, stirring the mixture as it melts. Once the mixture is a liquid, strain the tips/pine cones and discard. What is left is the syrup that you made.

This recipe is a guide on how to do it. I keep the syrup in the jars for months before I strain it; sometimes I allow it to go for over a year. I enjoy straining them in the fall, so I have syrups to use when I bake during the fall/winter season.