|Tarragon leaves||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Sugar||4 Cup (64 tbs)|
|Liquid fruit pectin||6 Ounce|
|Green food color||1 Drop|
|Yellow food color||2 Drop|
Sterilize 5 (6-oz) jelly glasses with lids and 5 forks (see Directions for Sterilizing).
Wash and dry tarragon leaves; chop finely.
Turn into small bowl with bay leaf.
Add boiling water.
Let stand, covered, 5 minutes.
In 3-quart saucepan, combine tarragon mixture, wine (we used American Sauterne), and sugar.
Heat, stirring until sugar is dissolved.
Bring mix- ture to a rolling boil; stir in liquid pectin; boil 1 minute, stirring constantly.
Add food color.
Pour through strainer lined with eight thick- nesses of cheesecloth and suspended over a bowl.
In bottom of each hot jelly glass, place a sprig of tarragon.
Hold in place with sterilized forks.
Pour hot jelly into hot glasses.
Let jelly stand 10 minutes; then carefully remove forks; do not dislodge tarragon sprigs.
Cover jelly at once with 1/8 inch hot paraffin.
Store in refrigerator to make jelly firm.
Serve very cold with meats.
Makes 5 glasses.