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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.

Gourmet

April 1990

Lurker