Rosemary Mint Wine Jelly
|Mint leaves||2 1⁄2 Cup (40 tbs), firmly packed|
|Rosemary leaves||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||3 1⁄2 Cup (56 tbs)|
|Liquid pectin||3 Ounce|
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.
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 (procedure follows) 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.
Store the jars in a cool, dark place.