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Rosemary-Mint Wine Jelly


My entry for IMBB was good but a little sweeter than I wanted and the herbs weren’t quite as assertive as I would have liked.  But the idea was good.  So this morning I made a few changes and came up with something much more to my liking! 

Wine jelly can be used a number of ways – limited pretty much only by your imagination.  The most "traditional" way to use it is with a soft cheese on a cracker or baguette.  It’s also good as a glaze or accompaniment for meats, or added as a thin layer on a savory tea sandwich. 

As I mentioned in the earlier post I have never used a water-bath for jam, but I’ve included the information in case you would like to. 


1 1/2 cups firmly packed fresh mint leaves
2 cups fresh rosemary leaves
3 large cloves garlic
2 cups dry white wine
3 cups sugar
a 3-ounce pouch liquid pectin


In a food processor or blender blend together the mint, rosemary, garlic and 1 cup of the wine until the herbs are chopped fine. (You may need to add another dash of wine if the blender bogs down.)

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. (Today I actually let it stand about 3 hours, but I think anything over 45 minutes would be fine.)

Strain the herb mixture through a sieve lined with several layers of rinsed and squeezed cheesecloth set over a large measuring cup. When the liquid has drained through, gather the corners of the cheesecloth together and then twist the resulting ball to extract enough liquid to make 2 cups. If you are a little short add more wine to make 2 cups.

Transfer the liquid to a kettle, stirring in the sugar until 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.

Update May 31:  I hate when this happens!  I was so excited about the taste coming out right, that I wrote my post before realizing that the changes I made affected the jelling process.  Dang it!  So this "jelly" turns out more like a thick "syrup".  Which might be okay depending on how you plan to use it.  I’m currently heating one jar to see how it reduces.  It will work, it just takes a little time as you want to use low heat.  Alternatively, you could reduce the wine to 1 3/4 cup and I’m sure that would allow it to set up properly, too.  So sorry! ~ B


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