Spruce Syrup (for cough)

Wash the canning jars with boiling water and dry thoroughly.

Layer spruce shoots and sugar alternately. As the first layer, place shoots into the jar (to a height of approx. 5 cm) and pack down thoroughly. Cover with a layer of sugar about 1 cm high and repeat the layering. Pack down each layer of shoots thoroughly. The last layer in the jar should be sugar.

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