I've made syrups, chutneys, sauces, pickles, and compotes. I've canned vegetables, fruits, meats and soup..... but I've tried to make a number of jelly like products over the years... and they always fail.
I'm a jell-idiot.
This season's experiment was Spruce Tip
Jam. If you're not in the boreal forest you may not know: every Spring (around June here) the tips of spruce trees
produce tender citrusy light green tips that people
use to flavour meat, season sea salt and, infuse in alcohol for gin and tonics etc.
Similar to a Yarrow or Dandelion, one can make a syrup with these tips and get creative.
I did the following... can somebody tell me where I went wrong? Please?
4 cups spruce tips
4 cups water
4 cups raw organic cane sugar
I boiled these until it had very a slighty golden hue and was about simple syrup consistency; about 1 hour? Smelled AMAZING!
I strained the now soft tips from the liquid and put them aside.
I then let it all sit overnight until completely cool, the next morning I stirred in:
2 tablespoons of lemon juice
1 pack of pectin crystals (Bernardin brand)
As the pectin powder package instructed I whisked in the powder, then brought to a rolling boil for about 1 minute.
Now, this is where I went rouge: I thought "why waste all these boiled tips? Why not make a funky Spruce Tip Jam!?"
So I finely blender-ized the tips and added them back to the liquid... in all honestly the colour was not amazing. Think
baby poo green.
But I though "maybe it will look better spread on an english muffin?", and so I pressed on.
heated my jars, boiled my lids, and poured the liquid into the jars. A few ring twists later: pop pop pop all sounded good.
But now I have 15 jars of baby poo green liquid, not set, not even good as a syrup anymore (I guess I could
cheese-cloth strain the liquified needles back out).
Ideas, techniques, abuse? Bring it on.