- Fir buds
- 6 1/2 pounds [3 kg] sugar per 4 cups [1 L] liquid
- Freshly squeezed juice of 2 lemons per 4 cups [1 L] liquid
- Hot sterilized jars and lids
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- Transfer fir buds into a large casserole; cover buds with water.
- Cook over low heat for approximately 20 minutes.
- Strain pressing buds to get as much as possible of the liquid.
- Measure then pour liquid into a clean casserole.
- Add needed amount of sugar and lemon juice.
- Leave to boil until a candy thermometer reaches 220°F [104°C].
- Pour hot liquid into hot sterilized jars; seal jars.
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