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Ingredientes
- 2Â 1/2 c. firmly packed fresh mint leaves
- 1/4 c. fresh rosemary leaves
- 2 c. dry white wine
- 1/4 c. fresh lemon juice plus additional if needed
- 3Â 1/2 c. sugar
- Â Â a 3-oz pouch liquid pectin
Direcciones
- In a food processor or possibly blender blend together the mint, the rosemary, and 1 c. of the wine till the herbs are minced fine and transfer the mix to a bowl. In a small saucepan bring the remaining 1 c. wine to a boil, add in it to the herb mix, and let the herb mix stand, covered, for 45 min. Strain the herb mix through a sieve lined with several layers of rinsed and squeezed cheesecloth set over a large measuring c., pressing hard on the solids,and add in 1/4 c. of the lemon juice. (There should be exactly 2 c. liquid; if there is less add in sufficient of the additional lemon juice to measure 2 c. liquid.) Transfer the liquid to a kettle, stir in the sugar, stirring till the mix is combined well, and bring the mix to a rolling boil over high heat, stirring constantly. Stir in the pectin quickly, bring the mix 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 mix 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 min and turn them upright. (Instead of being inverted, the jars may be put in a water bath canner or possibly on a rack
- set in a deep kettle. Add in sufficient warm water to the canner or possibly kettle to cover the jars by 1 to 2 inches and bring it to a boil. Process the jars,
- covered, for 5 min, transfer them with tongs to a rack, and let them cold completely.) Store the jars in a cold, dark place.
- Makes four 1/2-pint jars.
