Its spring time and that means time to make tons of different things with those stunning Vit c packed lime green fresh spruce tips. Remember to remove the brown casing and give them a wash, these are picked off the farm, so I know that they have not been sprayed with anything.
Farmgal’s Rhubarb/Spruce Tip Jam (it was inspired by a Finnish Drink, I had in Finland when I visited in 2004)
- 5 cups of chopped Rhubarb
- 1 cup of very finely chopped cleaned Spruce tips
- 1/2 cup of fresh apple mint leaves-Finely diced.
- 3 more cups of sugar
- 1/4 cup of lemon juice
if you want to hide the tips more, Blend the spruce and apple mint leaves with one cup of sugar for ease of doing so, then add everything into a pot and bring to a slow boiling simmer. Now you have a choice, you can use pecton if you want, or you can slow simmer the rhubarb till it thick enough on its own, like a good rhubarb butter, and then hot pack it into clean hot jars and process for 15 min for storage. Its rhubarb which to me only gets better with cooking, so I like my old fashioned slow simmer into almost a butter but still jam. Remember to skim your foam off but don’t throw it out, just save it and use fresh on toast. Now don’t let this one fool you folks, it may seem a little odd on the mix but its truly a delightful jam, Give this one a try, you won’t be sorry you did so! This is total favorite to go with rye toast in the morning.
Took some of this jam with me this today to a little get together, and had six folks try it, and got postive feedback from everyone, so its not just me that thinks this one is a good one to make.
Jelly Version, Cook Rhubarb, Spruce tips and mint, strain though cheesecloth, collecting all drippings and make into Jelly instead.
Canadian Mock Capers with fresh young Spruce tips. So very easy, pick your picks, remove any of the coverings, wash and dry them and fill your jars with them
Note: The first time I made Mock Spruce Tip Caper was in Yellowknife in 1999, while I worked at “the office”, we made our own Northern Capers, they were used with the char we made..
In a pan mix your vineger with salt and peppercorns, heat till salt is desolved, then pour over the tips in a glass jar, cover and allow to pickle for at least two months before use in the fridge.
Spruce Tip Salt
1/2 cup coarse salt
1/2 cup roughly chopped spruce tips
Spruce Tip Sugar
1 cup granulated sugar
1 cup roughly chopped spruce tips.
Finely grind the tips, mix with the salt, it will be quite damp to start with, just let it dry, break up any lumps and keep in glass jar.
Spruce Tip Mayo
Makes 1 cup mayonnaise
.1 cup mayonnaise (homemade or store-bought)
1/4 cup minced spruce tips
2 tsp. sugar and lemon or lime juice
Spruce Tip Syrup or Make it into Jelly by adding in pectin.
2 cups sugar
2 cups water
2 cups roughly chopped spruce tips.
Simmer for 30 min and then strain and then bring back to a full boil, put the boiling syrup in clean hot jars and then process in hot water bath for 15 min for long term storage.
The tips are just entering the picking stage on the farm, and so as I make each of the above, I will add photos to each item, but for today, I am in Jam mode!
If you are looking for cookbook that shows how to make many of these basics and then provides recipes on how to use them, I would highly recommend this cookbook, my husband picked it up in Whitehorse Yukon.. Its called the Boreal Gourmet.
Going to make this one a Homestead Barn Hop post.