Woodruff jelly

Ingredients for 1 servings:

• 100 g woodruff
• 250 ml dry white wine
• 350 ml apple juice, clear
• Water
• 4 tsp lemon juice, fresh
• 500 g gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 35 minutes

from fresh woodruff

Harvest the woodruff before it flowers and weigh out 100g including the stems. Wash the woodruff, shake it dry and leave it on a tea towel to wilt for about 4 hours (do not leave in the sun!). Roughly chop the woodruff and place it in a sealable container (e.g. preserving jar) together with the white wine and apple juice. Leave to steep for at least 12 hours. Now strain through a sieve and squeeze well. Add the freshly squeezed lemon juice to the collected solution and make up to 850ml with water. Place the solution in a saucepan together with the gelling sugar, bring to the boil while stirring and simmer for 3 minutes. Now fill the jelly into thoroughly cleaned and hot-rinsed jars with twist-off lids. Close tightly immediately and briefly turn upside down.