This Birch Syrup Jelly is a simple recipe that highlights the extraordinary flavour of the Birch sap syrup, you can forage for in springtime. It requires no other flavouring and simply takes three ingredients.
It can be made in advance and stored in the fridge – meaning it’s simple for you to serve up – stress free.
Ingredients:
- 300ml water
- 3tblsp birch sap syrup
- 3 leaves gelatine
- (optional) cream and edible flowers to garnish
Method:
- Place the gelatine leaves in a bowl covered with cold water to allow them to soak for 5 minutes
- Bring 100ml of your water to a simmer and add the soaked gelatine leaves until fully dissolved, about 3 minutes
- Add the rest of your water and Birch sap syrup, stir until well incorporated.
- Pour out in to your serving vessels (I like to use thick bottomed glasses for this) and leave in the fridge to set for 5hrs before serving.
- Serve with a good dollop of whipped cream.
If you’ve enjoyed this, here are a few more delicious recipes involving Birch syrup:
Birch syrup BBQ marinade with Mugwort
Birch sap Sticky toffee pudding
How to make Birch Sap Syrup
Birch sap syrup is a rare and delicious wild sweetener with rich caramel notes, made by tapping Birch trees in early spring when the sap flows.
Unlike maple syrup, Birch sap has a lower sugar content, requiring long, slow evaporation—up to 100 litres of sap for just one litre of syrup!
Collect sap using a spile and bucket, then simmer it down over low heat until it thickens into a dark, complex syrup.
Perfect for drizzling over pancakes, glazing meats, or adding depth to cocktails, Birch syrup is a true forager’s treasure.
You can find the full guide here
