This wonderfully fragrant jelly is a lost treasure and perfect for Springtime. The blend of herbs and lavender compliment each other for a uniquely delicious jelly that is reminiscent of Victorian springtime picnics.
2 cups dry white wine
2 combined tbsp. of fresh lavender, sweet basil, lemon thyme, pineapple sage, cinnamon basil, and rosemary.
2 cups granulated sugar
1 pouch liquid pectin
In a large sauce pan combine the wine and herbs. Bring to full rolling boil over high heat. Remove from heat, cover, and let steep for 20 minutes.
Transfer to a dampened jelly bag or sieve covered with dampened cheesecloth over glass measure. Let drip undisturbed for 20 minutes or until you have 1 3/4 cups of infused wine.
In a large sauce pan over high heat combine infused wine and sugar stirring constantly. Bring to rolling boil that can't be stirred down, add liquid pectin and boil hard stirring constantly for 2 minutes. Remove from heat. Quickly skim off foam, and ladle into hot jars.
Process in water bath canner for 10 minutes.
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