I have been making wine jellies for years. It is easy and fun. The concept here is to steep your favorite herbs in Champagne or Wine, add the right amount of sugar, bring it to a boil and add pectin.  The pectin reacts with the hot syrup and after a minute, turns to Jelly!  Your friends will marvel. Champagne Mint Jelly with Lamb or smoked turkey is wondrously delicious. Port wine and Rosemary conserve are fantastic with pork or meats, or just alone on some bread. When you have extra left over wine and lots of fresh herbs, you can come up with new and exciting tastes

4 cups Fresh mint leave

2 bottles Inexpensive Champagne

1 3/4 cups Champagne - Mint infusion

3 1/2 cups granulated sugar

1 Pouch of Certo (Packaged Pectin)

Clean and wash the mint leaves. Place the leaves in a heavy pot on the stove and cover with the Champagne. Bring almost to a boil. Turn off the heat and let simmer 15 minutes. Strain the liquid and refrigerate until needed. Infusion will last months in the refrigerator and indefinitely if frozen.

Measure 1 3/4 cups Champagne Mint infusion and put into a heavy saucepan. Add the sugar. Cover. Place over low heat until the sugar has dissolved. Bring to a boil and boil for 1 minute.

Add the Pectin (Certo) to the boiling syrup, stirring constantly. It will foam and rise a bit. Stir for one minute. (you can add 1/3 of a teaspoon of butter at this point). The butter will help keep the foam down. Pour into containers or jars. With a spoon, lightly remove the scum/foam from the top of the jelly. Seal. If preserving, follow directions for canning.

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