Black Spruce tips can be harvested at this time of the year to make a delicious jelly.
I used a recipe from the book, The Boreal Herbal, By Beverly Gray, to make this delightful jelly.
4 cups spruce tips, 4 cups water, 2 Tbsp lemon juice, 1 package pectin, 1 1/2 cups sugar (I used fresh squeezed lemon juice and organic evaporated sugar cane.)
Add spruce tips to the water and simmer for 5 minutes. Set infusion aside to steep until it reaches room temperature. Strain the tips from the infusion. There should be 3 cups of infusion. Combine spruce tip infusion, lemon juice and pectin, stir until dissolved. Bring to a hard boil for one minute. Add sugar and stir until dissolved, then bring mixture to a hard boil for 1 minute or until mixture is ready to preserve. Process the ingredients in jars according to fresh preserving instructions. Makes 3 - 8 oz. jars of jelly.