Waldmeister Wackelpudding


Say it out loud.  It’s fun to say.

Be sure to say it with a German accent.

Turn to your pet or your partner and say “Have you seen my Waldmeister Wackelpudding lately?”


It’s a delicious Götterspeise.

No, I don’t speak German.  Waldmeister is German for Woodruff.

Wacklepudding is German for jelly.

Waldermeister Wacklepudding is from Germany…

Woodruff Jelly.  Let’s make it!

Woodruff is an herb I discovered growing in my back yard.

I’m inquisitive…  I love learning about the things growing in my yard.

My thirst for plant knowledge all started when I grabbed a fist-full of Stinging Nettles.


I learned quickly.

Woodruff is a nice little plant.  It doesn’t bite.

Woodruff has been cultivated for centuries, prized for its sweet and fragment leaves.  Woodruff is also added to tobacco. Sweet woodruff has been used as a sedative, antispasmodic, diuretic, and sweat inducer. It is a flavoring component in May wines (woodruff soaked in sweet white wine), vermouth, and some bitters and is used in food, candy flavorings, gelatins, and puddings. Sweet woodruff has been used to cure boils and heal inflammations. In homeopathy, the plant is used as an antispasmodic and to treat liver impairment. The bruised leaves have been applied topically to reduce swelling and improve wound healing. Extracts and teas have been administered as expectorants. Woodruff is usually administered as a tea. The dried herb is used in sachets, and the extract is used in perfumes and other fragrances.

In traditional medicine it has been used to cure restlessness, insomnia, stomachache, migraine, neuralgia, and bladder stones. In European cultures, sweet woodruff is used for prophylaxis and therapy of respiratory conditions, and for gallbladder, kidney, and circulatory disorders. It also has been applied topically for venous conditions such as varicose veins and hemorrhoids. Modern herbalists have used the herb as a laxative and an antiarthritic.  It also contains coumarin, which give Tonka Beans such a distinctive flavor!

Good stuff to have around…  and it just grows without needing attention!


I started by picking about 4 cups, so when you smooosh it down, you’ve got 2 cups tightly packed.  Wash it and pick out dead leaves, and things that aren’t…  you know… woodruff.

Use a muddler or a wooden spoon to bruise

Heat up 2 cups of apple wine to almost boiling and pour it over the bruised Woodruff and immediately cover with plastic wrap.  Let steep overnight in the fridge. The longer it steeps, the stronger it will be.

Strain the mixture and use a spatula to really push down on the woodruff to get all the juice out.

Add more apple wine to the steeped juice to make 4 cups total.  Add 1 cup of vodka.  You can use all wine if you’ve got it… most wine bottles only have 3 1/2 to 4 1/4 cups of wine in them.  You need 5 cups total, so make up,the rest with vodka or apple juice. Pour the liquid in a non-reactive stock pot…  Stainless steel or enamel.  No aluminium.  It will give it a metallic flavor.  Add 5 cups of sugar. Boil and stir liquids until sugar dissolves, add pectin and bring back to a boil.  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.

Oddly enough, this jelly pairs AMAZINGLY well with dark chocolate

Now, a word of warning.  If you read up about Woodruff you’ll find something about it being poison.  I suppose it would be if you ate TONS of it for months.  So, you know, don’t eat tons of it for months at a time…  but actually…

…that’s a valid warning because it is unworldly delicious!



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