Spruce shoot syrup (cough remedy)

Wash the preserving jars with boiling water and dry them thoroughly.

Layer the spruce shoots and sugar alternately. First, place a layer of shoots (about 5 cm high) into the jar and press down firmly. Cover with an approx. 1 cm high layer of sugar and repeat the layering. Press each layer of shoots down thoroughly. The final layer in the jar should be sugar.

Close the jar and place it in a warm, bright place (keeping the jar in the sun will speed up the process). Let the contents infuse for 2 - 3 weeks until a thick syrup forms.