The other day I had a friend over in the garden who is a professional tree surgeon. I had asked him to cut down two conifers that had simply grown too big, shading out many of my fruit trees and absorbing lots of increasingly rare water.
While he was up there, cutting off the branches of one conifer, a blue spruce, I suddenly saw that several were full of large pink/reddish flowers. I immediately put them to the side and soon after tasted them.
Find out how it went in the video below:
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Being so positively surprised by the taste I decided to make jam and compote out of them.
Here are the recipes for both:
Ingredients for 1 small glass of compote (255ml):
75g Fresh Blue Spruce Flowers
40g Granulated White Sugar
150ml Water
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Mix everything together in a small pot and heat it until boiling. Let it simmer for a bit, slightly reducing the liquid, before pouring it into a small, sterile glass.
Ingredients for 1 small glass of jam (135ml):
75g Fresh Blue Spruce Flowers
40g Granulated White Sugar
150ml Water
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Slice the flowers into small pieces before mixing everything together in a small pot. Bring it to a boil and then reduce the liquid until bubbles begin to slow. Now pour it into a small, sterile jam glass.
