Spruce tip preserve is Alaska's foraged spring condiment, made from the tender young spruce shoots harvested in April-May and turned into syrups, jellies and pickles for Anchorage fine-dining garnishes year-round.

Indigenous Alaska peoples harvested young spruce shoots for centuries as a vitamin C source and a seasoning, traded along the coastal trade routes from Sitka to Anchorage. Modern Anchorage chefs use spruce tip syrup, jelly and pickle as a foraged garnish. The Backcountry Eats and Foraging Treats day trip teaches identification and preserving methods through May and June each year.

Where to eat Spruce tip preserve in Anchorage

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Make it at home

Serves 445 minEasy

Ingredients

  • 300g fresh spruce tips, picked young (April-May)
  • 750ml water
  • 600g granulated sugar
  • 1 lemon, zest and juice
  • 1 packet pectin (50g)

Method

  1. Inspect the spruce tips for needles still in their papery sheaths; remove any brown bits.
  2. Bring the water to a boil and steep the spruce tips for 15 minutes covered.
  3. Strain through cheesecloth, pressing gently to extract all the liquid.
  4. Return the spruce-infused liquid to the pot and add the sugar, lemon zest and juice.
  5. Bring to a rolling boil, then stir in the pectin and boil hard for 2 minutes.
  6. Ladle into sterilised jars, leaving 6mm headspace. Seal and process in a water bath for 10 minutes.
  7. Cool and store. Use within 12 months.

Editor tip. Pick spruce tips from white or Sitka spruce only. Never harvest from yew, which is toxic. The window is just 2-3 weeks in spring.