Spruce Syrup (for cough)

INSTRUCTIONS

• 1
  Wash the preserving jars with boiling water and dry thoroughly.
• 2
  Layer spruce shoots and sugar alternately. As the first layer, place shoots into the jar (to a height of approx. 5 cm) and pack them 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.
• 3
  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 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 easiest way is to bring the syrup to a boil in a pot, pour it hot into preserving jars, close the jars, turn them upside down, and let them cool).