Woodruff jelly

Ingredients for 1 servings:

• 1 bunch of woodruff, large, handful
• 1 lemon(s), juice and lemon flesh
• 1.6 liters of water
• 2 packs of gelling sugar, 1:1

Instructions

Working time approx. 45 minutes; Rest period approx. 5 days; Total time approx. 5 days 45 minutes

without alcohol

Only use the woodruff leaves. Wash them, dry them, and then let them wilt overnight. Place the wilted leaves and water in a container, cover, and let stand in a cool place for 5-6 days. On the second day, add the lemon. Slice them first. Check daily to see if the woodruff is fermenting or becoming moldy. Strain the leaves through a sieve and halve the liquid with one packet of gelling sugar in a 1:1 ratio. Cook according to the instructions and then pour into cleaned, hot twist-off jars. I add a piece of lemon, peeled from the mixture I had in the infusion, to each jar and close the jars with the hot lid. Turn the jars upside down for about 5 minutes, then turn them back on again and let them cool.