Balsam Fir Jelly is made from the juice of the needles of balsam fir trees, which grow across the north of Canada, from northern Alberta to northern Quebec and Newfoundland. It has a very distinct flavour and is particularly good in sauces for freshwater fish such as whitefish and lake trout and in gravies for meats such as lamb or game. In a dressing, it adds a fresh original taste to a tomato and cucumbers salad. It 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 a high temperature or cooked for a long time as the flavour will be lost. When camping you can flavour 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.