Woodruff Wine Jelly

For the woodruff wine jelly, rinse the woodruff well with cold water and spin dry. Pull about 5 sprigs from the bunch, wrap in a damp kitchen towel and place in the refrigerator overnight. Roughly chop the remaining woodruff, place in a large screw-top jar and pour over the wine. Close well and leave to infuse overnight in a cool place.

The following day, combine the grape juice with the preserving sugar and heat while stirring until the sugar has dissolved. In the meantime, pluck the reserved woodruff leaves from the stems. Strain the wine through a sieve.

Heat the grape juice-sugar mixture, but do not bring to a boil, add the wine and bring to a boil. Remove from heat and stir in the woodruff leaves. Pour the woodruff wine jelly into carefully washed twist-off jars and seal immediately. Store in a cool, dark place and consume within 8 months.

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