Spring is the season that offers me the most beautiful emotions. In the field, the green grass appears, and the bees begin to tirelessly gather nectar from the blooming flowers. The little birds chirp cheerfully, and the swallows' nests gently take shape in the corners of the house, a sign of a new beginning. The Easter holidays brighten our souls, and the wind brings with it the seductive scent of blooming nature. However, spring also brings agricultural work, and I choose to enjoy the fruits of this period without getting involved in the work of the land, having enough to do in my pantry and cellar.
After finishing the cleaning, I sadly noticed that my shelves seemed quite empty, as if they were waiting to be filled again with goodies. So, without hesitation, I got to work. The first recipes I decided to prepare in spring are those for syrups, which will be useful both in summer and winter. These syrups are full of fresh and comforting flavors, joyfully accepted by the whole family, being an excellent remedy for our thirst.
I gather the spruce buds that appear in spring at the tips of the branches, having a fresh green hue. When they are 2-4 cm long, they are perfect for picking. After washing them in several waters, I put them in a large pot, adding enough water to cover them well. I boil the buds until they are completely soft, and if they crush between my fingers, it means they are ready. The boiling time may vary depending on the amount of buds I have.
Once I finish boiling, I take the pot off the heat and let it sit covered until the next day. The juice obtained, with a whitish and cloudy hue, is strained through cheesecloth or a fine sieve, making sure to squeeze the buds well, which I then discard. Measuring the juice, for every liter, I add 1 kg of sugar and a slice of lemon, or alternatively, citric acid or lemon juice, depending on preferences.
It is essential that the pot in which I will boil the syrup has a larger volume, as the juice will foam. After adding the sugar, I mix well until it completely dissolves and then bring it to a gentle boil, stirring occasionally. If the syrup foams a lot, I keep stirring until it disappears from the surface. The syrup is ready when it thickens well, similar to jam, or when the air bubbles become larger during boiling.
The color of the syrup varies depending on the boiling time: the more juice there is, the darker the syrup will be, towards brown; conversely, if I have less juice, it will have a reddish or amber hue. When the syrup is warm, I pour it into sterilized, dry, and well-heated bottles or jars. After putting on the caps, I let the syrup cool well, to keep it in the pantry, where it will wait to be enjoyed on warm summer days or cool winter evenings.
After finishing the cleaning, I sadly noticed that my shelves seemed quite empty, as if they were waiting to be filled again with goodies. So, without hesitation, I got to work. The first recipes I decided to prepare in spring are those for syrups, which will be useful both in summer and winter. These syrups are full of fresh and comforting flavors, joyfully accepted by the whole family, being an excellent remedy for our thirst.
I gather the spruce buds that appear in spring at the tips of the branches, having a fresh green hue. When they are 2-4 cm long, they are perfect for picking. After washing them in several waters, I put them in a large pot, adding enough water to cover them well. I boil the buds until they are completely soft, and if they crush between my fingers, it means they are ready. The boiling time may vary depending on the amount of buds I have.
Once I finish boiling, I take the pot off the heat and let it sit covered until the next day. The juice obtained, with a whitish and cloudy hue, is strained through cheesecloth or a fine sieve, making sure to squeeze the buds well, which I then discard. Measuring the juice, for every liter, I add 1 kg of sugar and a slice of lemon, or alternatively, citric acid or lemon juice, depending on preferences.
It is essential that the pot in which I will boil the syrup has a larger volume, as the juice will foam. After adding the sugar, I mix well until it completely dissolves and then bring it to a gentle boil, stirring occasionally. If the syrup foams a lot, I keep stirring until it disappears from the surface. The syrup is ready when it thickens well, similar to jam, or when the air bubbles become larger during boiling.
The color of the syrup varies depending on the boiling time: the more juice there is, the darker the syrup will be, towards brown; conversely, if I have less juice, it will have a reddish or amber hue. When the syrup is warm, I pour it into sterilized, dry, and well-heated bottles or jars. After putting on the caps, I let the syrup cool well, to keep it in the pantry, where it will wait to be enjoyed on warm summer days or cool winter evenings.
Ingredients
- fir buds; - sugar; - lemon.