Fir bud syrup (in 30 min)

Name: Fir bud syrup (in 30 min) - Tinca G.
Ingredients: 400 g sugar 200 ml warm water 400 g spruce buds (washed in several waters and drained) 2 tbsp sugar

Syrup - Fir bud syrup (in 30 min) by Tinca G. - Recipia

Fir Tree Bud Syrup, ready in about 30 minutes After filling a 20-liter and a 6-liter container with fir tree buds for cold syrup, I had a few buds left that I didn’t want to throw away. Usually, I layer the buds and sugar and leave the container in a cool, dark place for a month. This time, I tried a quicker method with staged boiling. The resulting syrup had a color and aroma similar to that made cold. Quick Info Total time: approximately 30 minutes of cooking Preparation time: a few minutes for washing and drying the buds, if they are not already prepared Cooking time: approximately 30 minutes Yield: about 500 ml, specifically a 330 ml bottle and a 170 ml jar Difficulty: easy Recipe type: homemade fir tree bud syrup Ingredients 400 g sugar 200 ml warm water 400 g fir tree buds, washed in several waters and well dried 2 tablespoons sugar Preparation method 1. Place the warm water and 400 g of sugar in a double-bottomed pot. Set the pot on the stove over medium heat and stir until the sugar begins to dissolve. 2. Let the syrup cook for about 10 minutes, stirring occasionally. It’s ready for the next stage when it starts to thicken. To check, take a little syrup with a spoon and let it drop onto a plate. Hold the plate upright. The syrup should flow slowly, not spread immediately like a thin liquid. If it’s still very fluid, let it cook a bit longer. 3. Remove the pot from the heat and add the fir tree buds. Stir well to ensure they are covered in syrup. 4. Put the pot back on the heat, this time on low. Simmer the buds in the syrup for another 10 minutes. 5. After 10 minutes, pour the mixture through a strainer. Squeeze the buds as much as possible to recover as much syrup as you can. Discard the used buds. 6. Return the strained liquid to the pot and add the 2 tablespoons of sugar. Simmer on low heat for another 10 minutes. At this stage, the liquid will gradually reduce, and the syrup will thicken. 7. Check the consistency on the plate again. If the syrup flows too quickly when you hold the plate upright, let it simmer for a few more minutes on low heat. It’s important not to overcook it once it reaches the desired consistency. 8. Prepare sterilized jars or bottles. Pour the syrup while it’s hot and seal the containers tightly. From the quantities above, I obtained a 330 ml bottle and a 170 ml jar. Why I make this recipe often I usually don’t use this method because I most often prepare fir tree bud syrup cold, in layers of buds and sugar, and then let it sit for about a month in a cool, dark place. The boiled version is useful when you have a small amount of buds and want to make syrup the same day. It has a short preparation time, and you don’t have to wait weeks for the sugar to extract syrup from the buds. Additionally, the yield is manageable: in this recipe, it resulted in about 500 ml. Tips and Variations Tips The buds should be washed in several waters and dried before use. They shouldn’t remain wet, as excess water can affect the syrup’s consistency. Use a double-bottomed pot and stir the syrup occasionally, especially in the first stage. Sugar can settle at the bottom of the pot if left unattended. The plate test is more useful than an exact boiling time. The 10 minutes indicated for each stage are approximate, depending on the heat and pot used. The consistency should be checked before moving to the next step. After adding the buds, the heat should be reduced to low. At this stage, the syrup doesn’t need a vigorous boil. Squeeze the buds as much as possible when straining them. Some syrup remains in them, and pressing helps recover it. Substitutions No substitutions are provided for the ingredients in this recipe. Water, sugar, and fir tree buds form the base of the syrup, and the quantities are set for a harvest of 400 g of buds. Variations The recipe can also be made with a smaller quantity, keeping the proportions between ingredients. However, do not change only the amount of buds without adjusting the sugar and water as well, as the final consistency will change. Compared to the cold method, this version involves boiling the syrup and buds in stages. The result is a concentrated syrup obtained quickly, without the maceration period of about a month. Serving Ideas The syrup can be used as is, in small quantities, or diluted with water. It’s suitable for moments when you want a flavored drink based on fir tree bud syrup. Frequently Asked Questions How much syrup does this recipe yield? From the indicated quantities, approximately 500 ml is obtained. In the case of the presented recipe, the result was a 330 ml bottle and a 170 ml jar. The final quantity may vary slightly depending on how much liquid evaporates during boiling. How can I tell if the syrup is thick enough? Put a little syrup on a spoon, then drizzle it onto a plate. Hold the plate upright. The syrup should flow slowly. If it runs off immediately and is very fluid, simmer it a few more minutes on low heat and repeat the test. Why is sugar added in two stages? The 400 g of sugar is used at the beginning, along with the water, to form the syrup in which the buds will boil. The 2 tablespoons of sugar are added after straining, in the final boiling stage, when the liquid concentrates and reduces. Can I leave the buds in the syrup? In this recipe, the buds are strained and squeezed after the 10 minutes of boiling. They do not remain in the final container, as the syrup is poured into bottles or jars without any bud remnants. Can I use the method for unwashed buds? The buds must be washed in several waters and dried before preparation. This is the indicated step for preparing them in the recipe. Nutritional Values The values are estimated and mainly refer to the added sugar. For the entire preparation, using approximately 402 g of sugar in total, the result is approximately: Calories: about 1,600 kcal Carbohydrates: approximately 402 g Proteins: negligible Fats: negligible Per 100 ml of syrup, if the final result is approximately 500 ml, the estimate is about 320 kcal and 80 g of carbohydrates. A 5 ml teaspoon has about 16 kcal and 4 g of carbohydrates. Values may vary depending on the final quantity of syrup, how much water evaporates, and how much liquid remains in the squeezed buds. Storage and Reheating The syrup is poured hot into sterilized bottles or jars and sealed tightly. The containers should be stored in a cool, dark place, similar to the cold-extracted fir tree bud syrup. The recipe does not require reheating after bottling. If a small amount is needed for consumption, it can be taken directly from the container. After opening, it is safer to keep it refrigerated and used within a short time. Always store the syrup in clean containers and check its appearance and smell before consumption.

Fir bud syrup (in 30 min)

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