Foraging Spruce Tips & Making Jelly

One of my favorite parts of living in Alaska isn’t the mountains, the midnight sun, or even the wildlife. It’s the simple moments.

This week, I took our boys out on our own ten acres to gather spruce tips for jelly. We didn’t need to drive anywhere or plan some big adventure. We simply walked out our back door with baskets in hand and spent the afternoon together.

As parents, it’s easy to focus on the big milestones—birthdays, graduations, vacations—but I’ve learned that it’s often the ordinary moments that become the memories we treasure the most. Wandering through the trees, giggling as we trip over stumps and walk into huge spider webs, as we walked it reminded me just how quickly the boys are growing up.

These are the days I want to remember. It’s usually the things that we put off that we realize once we’re doing it, why don’t we do this more often?

One of the greatest gifts Alaska has given our family is the opportunity to slow down and notice God’s incredible provision all around us. Every season offers something new. In the spring/summer, tender spruce tips and wild roses, berries, mushrooms, and so much more. There is something deeply satisfying about walking onto your own property and realizing that food, medicine, and beautiful traditions are growing right outside your door.

It reminds me that God created an abundant world. Sometimes all we have to do is step outside and pay attention. With the world evolving so quickly, we have to remember not to lose touch of the simple things. The simple things that are actually the most important things…getting sunlight on our faces, walking outside barefoot and feeling the grass between our toes or stopping to literally smell the wild arctic rose bushes.

I hope my boys grow up remembering these afternoons—not because we made jelly, but because we spent time together. I hope they’ll remember that some of life’s richest blessings can’t be bought in a store and they can’t be found online. They come from shared work, quiet conversations, dirty hands, grateful hearts, and God’s beautiful creation.

And if we end up with a few jars of delicious spruce tip jelly to enjoy all winter…well, that’s a wonderful bonus too.

Spruce Tip Jelly Ingredients:

• 4 cups packed fresh spruce tips
• 5 cups water
• 1/2 cup bottled (or fresh) lemon juice
• 1-3/4 cups granulated sugar
• 3-1/2 teaspoons Pomona’s Pectin powder
• 3-1/2 teaspoons calcium water (prepared according to the Pomona’s package directions/calcium powder is included in the box with the pectin)

Instructions:

• Rinse the spruce tips well.
• In a large pot, combine the spruce tips and 4 cups water. Bring to a boil, then reduce heat and simmer for about 30 minutes.
• Remove from heat and let steep for another 20–30 minutes.
• Prepare calcium water (per Pomona’s Pectin instructions) Put 1/2 tsp calcium powder and 1/2 cup water in a lidded jar. Shake well. Extra calcium water can be stored in the fridge for future jelly recipes.
• Strain through a fine-mesh sieve or cheesecloth, pressing gently. Discard the spruce tips.
• Measure 4 cups of the spruce tip tea into a clean pot.
• Stir in the lemon juice and calcium water.
• In a separate bowl, mix the sugar and pectin powder together until well combined.
• Bring the spruce tip tea to a full boil. Gradually whisk in the sugar-pectin mixture and stir until completely dissolved.
• Return to a full boil for 1–2 minutes.
• Ladle the hot jelly into sterilized half-pint jars, leaving ¼-inch headspace. Wipe the rims, apply lids and rings fingertip tight.
• Process in a boiling water bath canner for 10 minutes (adjust for altitude if necessary).
• Remove the jars and allow them to cool undisturbed for 12–24 hours. Check the seals before storing.

A few notes…

You can use whatever pectin brand you like. I personally use Pomona’s because it ensures a perfect gel for me every time.

This exact recipe can be used for several other foraged goodies like wild rose jelly, dandelion jelly plus so many more. 🙂

Once a jar has been opened, it’ll last for about 3 weeks in your refrigerator.

Makes about 6 half-pint jars.

I can’t wait to spread a little of this on warm homemade bread this winter and remember the afternoon my boys and I spent gathering these tiny summer treasures together in our own backyard.