Be the first to Sweet wine jelly is flavored with rosemary and mint. Although the jelly takes little time to cook, plan ahead to let the herbs steep for 45 minutes.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 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
- One 3-ounce pouch liquid pectin
Preparation:
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 wine jelly 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.
Yield: 4 (1/2-pint) jars
Recipe Source: Best of Gourmet 1991 (Random House)
Reprinted with permission.
