Spruce tip preserve
400ml spruce tips
300ml gelling sugar (jam or jelly sugar)
Juice of one lemon
Place the spruce tips in lukewarm water so they become clean. Let them dry on a towel. Roughly chop them with a knife and put in a saucepan with the rest of the ingredients. Bring to a boil and simmer for about 15 minutes until the mixture reaches 105° C. Pour into a hot, newly washed glass jar.
Tip! The preserve goes great with cheese but do try replacing the raspberry jam in the central hollow of your raspberry shortbread biscuits and make spruce tip biscuits instead.
Recipe Maria Andersson, Grill Manor