Our spruce-tip syrup smells like strawberries and tastes like honey. To make it, we collect the new growth from spruce trees in spring. The pale-green tips are best harvested when 1 to 1½ inches long. It is OK if the brown end cap remains on the tip.
Rinse and drain the tips, then place in a large kettle and cover with water. Bring to a boil. Reduce the heat and simmer uncovered about two hours. Strain the liquid and add an equal amount of sugar. At this point, the syrup may be cloudy. Boil until the syrup is thick and amber colored.