Spruce Tip Syrup and Spruce Tip Honey
For the spruce tip syrup: Make sure the spruce tips are clean and undamaged. Chop the fresh spruce tips. Place in a screw-top jar along with the sugar. Allow to sit at room temperature for 3 days.
Place the sugar mixture in a saucepan. Bring to a boil and simmer uncovered until the sugar has dissolved into a liquid, about 15 minutes.
Place the syrup and spruce tips into 2 screw-top 250 ml (approximately 1 cup) jars.
Store the spruce tip syrup in a cool, dark place. After a few months, the mixture will begin to crystallize. To preserve the syrup for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
For the spruce tip honey: The spruce tips should be completely dry. Place the spruce tips in jars. If the honey is difficult to pour, warm slightly on the stove to loosen. Pour over the spruce tips. Make sure that the jars are thoroughly sanitized in boiling water before starting the honey. Otherwise, the honey may begin to ferment. Allow the honey to infuse for 3-4 weeks. If desired, liquify the honey mixture by setting the jar in warm water. Pour the honey into a clean jar and serve as regular honey.
This honey is an excellent remedy for coughs. Store the honey in the refrigerator for several months. To preserve the honey for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.