-
1
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.
-
2
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.
-
3
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.
-
4
(There should be exactly 2 cups liquid; if there is less add enough of the additional lemon juice to measure 2 cups liquid.)
-
5
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.
-
6
Stir in the pectin quickly, bring the mixture again to a full rolling boil, stirring constantly, and boil it, stirring constantly, for 1 minute.
-
7
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.
-
8
Wipe the rims with a dampened cloth and seal the jars with the lids.
-
9
Invert the jars for 5 minutes and turn them upright.
-
10
(Instead of being inverted, the jars may be put in a water bath canner or on a rack set in a deep kettle.
-
11
Add enough hot water to the canner or kettle to cover the jars by 1 to 2 inches and bring it to a boil.
-
12
Process the jars, covered, for 5 minutes, transfer them with tongs to a rack, and let them cool completely.)
-
13
Store the jars in a cool, dark place.
