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
Print Recipe
Pin Recipe 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.
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