Rich, aromatic syrup made from spruce tips and sugar aged in the sun. 5 cups combined sugar and spruce tips will yield about 2.25-2.5 cups of finished syrup.
Keyword: Spruce Tips
2.5cupsBrown or organic sugar
Combine the spruce tips and sugar in equal amounts, for example, if you use 2.5 cups of spruce tips, you'll add 2.5 cups of sugar.
Pack the spruce tips and sugar into a jar large enough to accommodate them, then leave out in the sun for a few days.
You'll notice the volume of ingredients decrease as the spruce tips release their liquid.
Keep the jar like this for 1-2 months outside, or for an oldschool version, bury it in the ground and dig it up the next spring.
To make the syrup
After the initial maceration (aging with sugar) pour and scrape the spruce-sugar slush into a pot.
Bring the mixture to a boil to dissolve the sugar, strain, then bottle and store. Discard the spent tips, and thank them for their service.
If for some reason, your syrup is a bit thick after cooling (over-reducing can stiffen or crystalize in the fridge) warm it back up and carefully adjust the consistency by adding a touch of water. Store the finished syrup in the fridge for the best flavor.
On storage The syrup is shelf stable and safe as-is, but if you want to preserve it in jars at room temperature, boil it, then pour into jars, turn them upside down, and wait for them to seal. You can also just store it in the fridge. If you store it at room temperature, the flavor will slowly diminish over time.