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Birch Juice with Lemon
Instructions
For canning I always use fresh (recently collected) birch sap. I strain it several times through a fine sieve to remove any debris or insects that got into the sap during collection.
I measure out the amount of birch sap I need for canning and pour it into a pot. I add the sugar and stir thoroughly until it has fully dissolved. Then I bring the birch sap to a boil and, once it boils, simmer it for two to three minutes.
Meanwhile, I wash the lemon thoroughly, trim off the end and slice it into thin rounds.
I place the lemon rounds in the bottom of a 3-litre jar that has been steam-sterilised in advance. I add 3–4 lemon rounds (more citrus would make the drink too intense and cloyingly sour).
As soon as the birch sap has boiled, I carefully pour it into the jar over the lemon.
I immediately seal the jar of lemonade with a pre-boiled metal lid. I turn the sealed jar upside down and wrap it in a warm blanket.
Once the preserve has cooled completely, I move it to a cool place. Birch juice with lemon is best stored for no longer than two years. This drink is best enjoyed chilled.Happy canning!
Tips
- 1
FRESH SAP ON THE DAY OF COLLECTION – quality. Old sap "turns sour" and develops an unpleasant smell. Ideally, use it within the first 24 hours.
- 2
3–4 LEMON ROUNDS – the optimum. More, and it will be cloyingly sour. Fewer, and you won't get the "lemonade" effect.
- 3
SIMMER FOR 2–3 MIN – essential. Longer, and the vitamins will evaporate. Less, and any possible bacteria won't be "killed off".
- 4
WRAP IN A BLANKET – "self-sterilisation". The warmth lasts about 12 hours, the jar cools slowly, and the contents keep all the better. The same principle works for other kinds of preserves for winter.
Video
FAQ
How do you collect birch sap? +
The collecting season runs from late March to mid-April (depending on the region). Sunny days after frosty nights are ideal, when the sap is "moving" in the trunk. Choose large trees (30+ cm in diameter) – you will do less harm to the forest. Drill a small hole in the bark, 3–5 cm deep, and insert a tube or channel to collect the sap. Place a clean container beneath it (glass or food-grade plastic). Take no more than 1–2 l a day from a single tree so as not to harm it. After collecting, be sure to seal the hole with wax or garden pitch. Shop-bought (commercial) sap is not suitable for canning, as it is already pasteurised. Do not use trees near roads or in the city, as the sap is "dirty".
Can the lemon be replaced? +
Alternatives: orange (slightly sweet, for children), grapefruit (more sour, refreshing), lime (an Asian note), a sprig of mint (no citrus, for freshness). Citrus from Turkey, Morocco and South Africa is of good quality. Fresh fruit should be free of green patches, firm and aromatic. Thin-skinned lemons taste better. Do not use rotting fruit or fruit with dark spots, as it will spoil the whole drink. Do not peel the skin, as it gives the main aroma. The seeds can be removed, as they will make the drink "cloudy". For a "premium" version, use a 50/50 mix of lemon and orange. For a "diet" version, skip the sugar and use only lemon and sap (the taste is sour but healthy).
How long does the sap keep? +
In a sealed jar in a cool place (cellar, pantry, fridge) – up to 2 years. Longer than that and the flavour changes, but it remains safe. Once opened, it keeps in the fridge for 5–7 days, then "turns sour". Chill it before drinking, as the flavour becomes brighter. In a warm cellar – no longer than 1 year. Do not store it in the sun, as the jar may "explode" from the pressure. If the lid bulges, do not open it – throw it away (bacteria). The usual storage temperature is +2…+15 °C. Freezing is not recommended (the jars will burst). Label the jars with the date before sealing – it makes it easy to keep track of freshness.
What do you serve the sap with? +
It is a drink in its own right – chilled, in a glass with ice. With ice cubes and a sprig of mint – a "bar" version. With hot tea in the heat – it cools you down. With pirozhki or pies – a "Russian" serving. On a picnic – instead of shop-bought fizzy drinks. With caviar or smoked-fish sandwiches – a "premium" serving. For a children's afternoon snack – a healthy alternative to cola. With a little vodka – a "cocktail for adults". With fresh berries (strawberries, raspberries) – a summer version. With desserts (cakes, pastries) – it refreshes. A universal homemade lemonade for the whole family.
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