Spruce Tip Syrup

Back during the pandemic and the self-sufficiency fad (when everyone was trying to learn to be more self-sufficient), I was looking at my big maple tree (even though it is not a sugar maple) I wondered if I could make maple syrup. I looked at the process and realized that one big tree was not going to yield much syrup. I then stumbled on a recipe for spruce tip syrup. The more I looked into it the more I got excited because I saw how easy and cheap the process was. I decided to try the recipe and was thrilled at the results. So thrilled that I decided to share with you.

recipe courtesy of foragerchef.com

So how do you make spruce tip syrup? All you need is spruce or pine tips and brown sugar. I like to pick my pine or spruce tips early in the spring, just after the tree flushes out. The tips that you pick should be young and tender because they hold the most flavor and moisture content.

Once you have picked your tips, I mix brown sugar with them at a 50/50 mixture. I pack them into a quart jar and press down, putting as much into the jar as I can. I put the lid on the jar and set it out in the sun for a couple months.

About 48 hours after mixing, the sugar will draw out moisture from the spruce tips. Over time they will be nearly covered by syrup. Each day after the initial process, you can add more sugar and tips if you want. I did because my goal was to make as much as I could. Just open the top, push down and add more brown sugar and tips.

About once a week I would pick up and shake the jars to stir up the sediment at the bottom of the jar. Each day and week that goes by you will notice the sugar pulling out the moisture from the tips and making a slurry.

After the waiting process of a couple months, I empty the contents into a pan, and while stirring, bring the mixture to a roaring boil. I let it simmer (constantly stirring) until I get the thickness desired. I then strain the liquid, taking out the needles and discarding them. I usually strain a couple of times, then bottle and store in the fridge.

Packing the Tips

Waiting is the Hardest Part- Don't Forget to Shake!

Boiling the Syrup

Straining the Syrup

Filling the Jars

Ta Da!

So, what do you do with spruce tip syrup?

Spruce tip syrup smells like a pine forest and tastes a little citrusy. It adds a wonderful woodsy note to a glazed chicken or ham. You can put it on your morning yogurt with fruit added. It can be used in a cocktail like a mojito or old fashion, or mix it with seltzer water for a non-alcoholic drink.

Spruce tip syrup can be used in deserts or on top like ice cream. I like it on a slice of toasted sour dough bread, spread with cream cheese, with some drizzled on top. The most popular use is used in place of maple syrup on pancakes. It is like honey and is very shelf stable however the longer it sits, the syrup will lose some of its flavor. I keep mine in the refrigerator.

This is a simple and fun experiment to do with kids! All you need is some spruce tips or pine tips and brown sugar.

I did look up what other people have done. Some used regular sugar instead of brown, but it seemed people preferred brown. Other people had used other evergreen's tips for different flavors. I am intrigued, but would caution people to know what they are using. Some evergreens, like yews, are poisonous. I would stay simple the first time following this recipe.

I hope people try this. I would love to hear if people had the same results.

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