Woodruff Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 12 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g woodruff
- 250 ml white wine, dry
- 350 ml apple juice, clear
- water
- 4 teaspoons lemon juice, fresh
- 500 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Harvest the woodruff before it flowers and weigh 100g including stems. Wash the woodruff, shake it dry and let it wither on a tea towel for approx. 4 hours (do not put in the sun!).
- Roughly cut the woodruff and put it in a sealable container (e.g. mason jar) together with the white wine and apple juice. Let it soak for at least 12 hours.
- Now drain through a sieve and squeeze out well. Add the freshly squeezed lemon juice to the collected solution and fill up to 850 ml with water. Put the solution together with the preserving sugar in a saucepan, bring to the boil while stirring and let it simmer for 3 minutes. Now pour the jelly into thoroughly cleaned and hot rinsed jars with twist-off lids. Close tightly immediately and turn upside down for a moment.
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