Spruce Syrup (for Cough)

INSTRUCTIONS

• 1
  Wash the preserving jars with boiling water and dry them thoroughly.
• 2
  Layer the spruce shoots and sugar alternately. Start with a layer of shoots in the jar (about 5 cm high) and press them down firmly. Cover with a layer of sugar about 1 cm high and repeat the layering. Press each layer of shoots down firmly. The last layer in the jar should be sugar.
• 3
  Close the jar and place it in a warm, bright place (exposing the jar to sunlight will speed up the process). Let the contents steep for 2 - 3 weeks until a thick syrup forms.
• 4
  Strain the finished syrup through a sieve into a clean jar. Store in the refrigerator. If you want the syrup to last longer, you can preserve it in jars (the simplest way is to bring the syrup to a boil in a pot and pour it hot into preserving jars, close the jars, turn them upside down, and let them cool).