Balsam Fir Jelly



Chef:
Alain Bosse
Source:
The Kilted Chef

Ingredients: 

Balsam Fir Jelly Recipe #1
1 cup balsam fir needles stripped from the tip, middle and base of branch, rinsed
5 cups water
½ tsp lemon juice
1 package No Sugar needed pectin
3 cups sugar
Balsam Fir Jelly Recipe #2
1 cup balsam fir needles stripped from the top, middle, and base of branch, rinsed
5 cups water
1 tsp lemon juice
6 ½ cups sugar
2 packages of liquid pectin

Method: 

Balsam Fir Jelly Recipe #1

Place needles on a cutting board and use the top of a large knife to bruise the needles, they are not meant to be chopped only “bruised” to release more essence from the needle. Place prepared needles into a cheesecloth and tie securely with twine. Place in a pot with 5 cups of cold water. Bring to a boil, reduce and simmer for 20 minutes. Remove from heat and allow to steep overnight.

Remove the cheesecloth and measure four cups of liquid, add clear water if needed. Return liquid to pot, add the lemon juice and pectin, bring to a boil. Allow to boil for 1 minute. Add sugar and return to boil, boil for an additional minute. Remove from heat and skim off foam. Pour into hot, sterilized jars. Process jars in a water bath for 10 minutes.

Balsam Fir Jelly Recipe #2

Place needles on a cutting board and use the top of a large knife to bruise the needles, they are not meant to be chopped only “bruised” to release more essence from the needle. Place prepared needles into a cheesecloth and tie securely with twine. Place in a pot with 5 cups of cold water. Bring to a boil, reduce and simmer for 20 minutes. Remove from heat and allow to steep overnight.

Remove the cheesecloth and measure four cups of liquid, add clear water if needed. Return liquid to pot, add the lemon juice and sugar, bring to a boil. Allow to boil for 1 minute. Remove from heat and pectin, stir and skim off foam (approximately 5 minutes). Pour into hot, sterilized jars. Process jars in a water bath for 10 minutes.

Gin Flavored Balsam Fir Jelly

Before processing add 1 tsp of gin for each 4 ounces of jelly.



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Photo of Balsam Fir Jelly
Balsam Fir Jelly