Maibowle jam
A little childhood every morning ... Try this spread, it's just divine!
After picking, let a good handful of woodruff leaves dry for a few hours (or overnight), pluck from the stems and boil in 100 - 150 ml of water and simmer for about 10 minutes. Strain, collecting the cooking water.
700 grams of strawberries, washed and cleaned and
Purely purgate 300 g of peeled peach pulp. With
Mix 1 kg gelling sugar.
Add a good shot of any fruit liqueur and woodruff water. Heat until it boils bubbly and cook with occasional stirring for 4 minutes. Pour into freshly rinsed screw-cap jars flushed with high-percentage alcohol. Screw on the lid immediately, leave the glasses overhead for 10 minutes.
The jam lasted a good two years (theoretically, you usually eat it much earlier ...) and tastes much more interesting than vile normal strawberry jam.
