Spruce Syrup (for cough)

INSTRUCTIONS

• 1
  Wash the canning 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 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 infuse 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 to do this is to bring the syrup to a boil in a pot, then pour it hot into canning jars, close the jars, turn them upside down, and let them cool).