Jelly's & Sauce's To Go With The Meat

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.