What is Pine Needle Jelly
Delicate jelly full of forest aromas and flavors. We make it from young spruce shoots and Douglas fir, which are first steeped into a thick, fragrant syrup. This, when combined with other ingredients, creates a unique jelly with a citrus-forest aroma.
What is the jelly good for
It is ideal as an accompaniment to both mild and more mature cheeses, especially those with blue mold. It also pairs wonderfully with fish, game, or mushrooms and surprisingly works well in mixed drinks and cocktails.
How does the jelly taste
It has a scent of needles, but you will also find fresh notes reminiscent of lime. The taste is sweet, slightly citrusy and tangy, with a light salty aftertaste. It easily scoops onto a spoon and spreads with a knife.
How we make the jelly
We knew that young spruce shoots are traditionally preserved in sugar to make syrup, which our grandmothers used for various colds and similar ailments. At the same time, we also knew that spruce shoots are an interesting addition in the kitchen, and we started thinking about how to best utilize them. Since we already had successful wine jelly in our range, we thought: why not make jelly from spruce shoots as well?
We arranged with the forests of the city of Brno to help with the pruning of invasive trees in the Moravian Karst, specifically near the village of Olomučany. And it was here that we had a pleasant coincidence that gave our jelly its unique character. In addition to spruces (1), there were also many uncoordinated Douglas firs (2) growing in the forest that also needed to be pruned. We decided to collect their young shoots as well. (3) Even during the collection, we were captivated by their scent – completely different from that of spruce. This difference became fully apparent in the car where we transported the shoots. Douglas fir has a very specific aroma that resembles lime. Combined with spruce, it created a unique blend of aromas and flavors that gives our pine needle jelly its distinctive character.
The picked shoots are then packed into barrels, where they are layered with sugar (4) and left to rest for several months. The sugar gradually draws out the water with flavor and aroma from the twigs, transforming into a thick, fragrant syrup. Finally, we heat everything in a kettle (5) to dissolve the remaining sugar, and we bottle the syrup. (6) From it, by adding a few additional ingredients, we create this forest-scented jelly. (7)
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