Real Wild Foods

Made from the juice of balsam fir tree needles. Balsam boasts a very distinctive flavor and is particularly enjoyable in sauces for freshwater fish such as whitefish and lake trout. It also compliments gravies for meats such as lamb or game. In a dressing, it adds a fresh original taste to a tomato and cucumbers salad. Balsam Jelly pairs well with many cheeses, and it can also be brushed on the top of a homemade apple pie before briefly warming. When used in cooking, it should not be cooked at high temperatures or cooked for a long time as the flavor will be lost. When camping, try flavoring whole fish by first wrapping one with Balsam branches, then in foil or a natural substitute, and cooking it on a barbecue or in the coals of a campfire.