Kitchen Vignettes is a very cool farm-to-table video blog by Aube Giroux, a passionate organic gardener and home cook. In this episode she harvests spruce tips from her backyard and transforms them into floral and citrusy jelly.
6 cups spruce tips
6 cups water
2 cups cane sugar
1/2 cup bottled lemon juice* (If water bath canning, bottled lemon juice has standardized acidity to ensure food safe canning)
5 tsp Pomona's pectin (+ 5 tsp calcium water provided in the Pomona's package)
1/4 cup good quality honey (optional)