Woodruff – Jelly

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	5 d 45 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

1 bunch woodruff, large, handful
1 lemon (s), juice and lemon meat
1.6 liters water
2 packs preserving sugar, 1: 1

Instructions

Only use the leaves from the woodruff. Wash off, dry and then let wither overnight.
Put the withered leaves in a container with the water and cover, leave to stand in a cool place for 5-6 days.
Add the lemon on the second day. First cut into slices. Check daily whether the woodruff is fermenting or getting moldy.
Then strain the leaves through a sieve and put the liquid, halved, each with a packet of preserving sugar 1: 1 and cook according to the instructions and place in clean, hot twist-off glasses.
In each of the glasses I put a piece of lemon without a peel, which I had with me, and close the glasses with the hot lid. The glasses are turned upside down for about 5 minutes and then turned back again and then left to cool.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.