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Name: Rosemary Mint Wine Jelly
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: A 3-ounce pouch liquid; 1/4 c Fresh rosemary leaves; 1/4 c Fresh lemon juice plus; ; needed; 3 1/2 c Sugar; 2 c Dry white wine; 2 1/2 c Firmly packed fresh mint

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INGREDIENTS

A 3-ounce pouch liquid
1/4 c Fresh rosemary leaves
1/4 c Fresh lemon juice plus
; needed
3 1/2 c Sugar
2 c Dry white wine
2 1/2 c Firmly packed fresh mint

INSTRUCTIONS

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

NOTES

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Rosemary Mint Wine Jelly

A 3-ounce pouch liquid
1/4 c Fresh rosemary leaves
1/4 c Fresh lemon juice plus
 ; needed
3 1/2 c Sugar
2 c Dry white wine
2 1/2 c Firmly packed fresh mint

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

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Nutrition

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Serving Size: 1 Serving (2224g)
Recipe Makes: 1 servings

Calories: 8232
Calories from Fat: 4 (0%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 7.6mg		0 %
Potassium 170.9mg		4 %
Total Carbohydrate 2104g		619 %
	Dietary Fiber 1g	4 %
	Sugars, other 2103.1g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8232

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