ROSEMARY MINT WINE JELLY
2 1/2 cups firmly packed fresh mint leaves
1/4 cup fresh rosemary leaves
2 cups dry white wine
1/4 cup fresh lemon juice plus additional if needed
3 1/2 cups sugar
a 3-ounce pouch liquid pectin
In a food processor or blender blend together the mint, the rosemary, and 1 cup
of the wine until the herbs are chopped fine and transfer the mixture to a bowl.
In a small saucepan bring the remaining 1 cup wine to a boil, add it to the herb
mixture, and let the herb mixture stand, covered, for 45 minutes. Strain the herb
mixture through a sieve lined with several layers of rinsed and squeezed
cheesecloth set over a large measuring cup, pressing hard on the solids,and add
1/4 cup of the lemon juice. (There should be exactly 2 cups liquid; if there is less
add enough of the additional lemon juice to measure 2 cups liquid.) Transfer the
liquid to a kettle, stir in the sugar, stirring until the mixture is combined well, and
bring the mixture to a rolling boil over high heat, stirring constantly. Stir in the
pectin quickly, bring the mixture again to a full rolling boil, stirring constantly,
and boil it, stirring constantly, for 1 minute. Remove the kettle from the heat,
skim off any foam with a large spoon, and ladle the mixture immediately into 4
sterilized 1/2-pint Mason-type jars, filling the jars to within 1/8 inch of the tops.
Wipe the rims with a dampened cloth and seal the jars with the lids. Invert the
jars for 5 minutes and turn them upright. (Instead of being inverted, the jars may
be put in a water bath canner or on a rack set in a deep kettle. Add enough hot
water to the canner or kettle to cover the jars by 1 to 2 inches and bring it to a
boil. Process the jars, covered, for 5 minutes, transfer them with tongs to a rack,
and let them cool completely.) Store the jars in a cool, dark place.
Makes four 1/2-pint jars.