Herbes de Provence Wine Jelly
2 cups Dry White Wine
3 tablespoons Herbes de Provence
2 cups Sugar
1 pouch Certo
Prepare small jars for water bath canning.
Boil wine and herbs in a covered sauce pan for 20 minutes.
Strain through cheese cloth. Should be about 1 3/4 cup. Squeeze out bag if not enough has drained through the cloth.
Place infused wine and sugar in the sauces pan, stir while bringing to a full hard boil for two minutes.
Pour into jars with 1/4 inch of room and can.