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Woodruff Apple Juice Jelly

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Woodruff Apple Juice Jelly

The perfect woodruff apple juice jelly recipe with a picture and simple step-by-step instructions.

  • 1 bunch Woodruff fresh
  • 400 ml Apple juice naturally cloudy
  • 500 g Preserving sugar 2: 1
  1. Tie the Waldmeister handles together with kitchen twine. Hang the Waldmeister upside down and let it wither overnight. This is the only way to develop its typical aroma.
  2. Pluck Waldmeister leaves from the stems. With apple juice (in the recipe there was light grape juice, unfortunately I didn’t get one), put in a saucepan and boil while stirring. Drain Waldmeister and apple juice through a sieve. Mix with preserving sugar and stir while stirring Bring to the boil over a high heat, stirring constantly, for about 4 minutes. Pour the hot jelly into clean glasses, close and allow to set.
Dinner
European
woodruff apple juice jelly

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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