Just some quick notes

Jelly made with herbs, wine, and apple juice

Notes to myself on the above jellies:

A) Low Sugar Apple Mint: A standard low sugar apple jelly recipe, but juice infused with mint.

1. Organic apple juice from Aldi
2. Probably 3 cups of mint from my garden
3. sugar
4. lemon juice
5. pectin, low sugar type
6. smidge of unsalted butter

... and the jelly tastes good, but it did not set the first time. I followed the instructions here and was able to eventually achieve a soft set. It tastes good, waaaay minty, and there is a lot of it, because I followed a standard apple jelly recipe. It is also a little grainy, which I think results from the additional pectin that had to be used.

Next time, just use a regular sugar recipe. 

B) Apple Sage Jelly: based on the instructions for herb jelly found at the U of Oregon extension, here. 

1. 2 Cups Organic Apple Juice
2. 1 Cup rhine wine
3. sage, more than a cup
4. sugar
5. lemon juice
6. pectin
7. smidge of unsalted butter

C) Borage Tarragon

1. Rhine wine
2. lemon juice
3. borage leaves
4. tarragon leaves
5. sugar
6. pectin
7. smidge of butter

The borage leaves were completely overwhelmed by the taste of the white wine; if I want to do that, I will have to use water. Anyway, I re-infused the jelly with the tarragon, which was able to stand up to the wine.

D) Lemon Verbena

1. Lemon verbena leaves
2. lemon juice
3. Rhine wine
4. pectin
5. sugar

This is a very nice one, and both C and D are based on a recipe from the NYT, here.