Sweet Woodruff Jelly

Source: St. Louis Herb Society Cookbook - 1994

5 to 5 1/2 cups apple wine
3 cups sweet woodruff packed
5 cups granulated sugar
6 ounces liquid fruit pectin

Heat 2 cups of apple wine to just below boiling. Pour over well bruised sweet woodruff. Cover and let steep no longer than 24 hours.

Strain and add more wine to make 5 cups. Place the wine and sugar in a large nonreactive kettle and bring to a boil, stirring until sugar is dissolved. Add pectin and return to a full boil. Boil, stirring constantly, for one full minute. Remove from heat, skim, and pour into hot sterilized jars. Wipe rims and seal. Process in boiling water bath for 15 minutes. Cool and check for airtight seal.