Recipe - Rosemary Marinade For Roasted Potatoes With Chicken

2 One half cup Firmly packed fresh mint
leaves
One fourth cup Fresh rosemary leaves
2 cup Dry white wine
One fourth cup Fresh lemon juice plus
additional if
; needed
3 One half cup Sugar
A 3ounce pouch liquid
pectin

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. 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. 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 One fourth cup of the lemon juice. (There should be
exactly 2 cups liquid; if there is less add enough of the additional lemon
juice to measure 2 cups liquid.) 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. 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 1/2pint Masontype 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 1/2pint jars.

Gourmet April 1990

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