Tarragon Wine Jelly

1 cup fresh tarragon leaves, packed
1/2 bay leaf
1 cup boiling water
1 1/2 cup dry white wine
4 cup sugar
1 (6 oz.) bottle fruit pectin
1 drop green food color
2 drops yellow food color
5 fresh tarragon sprigs

Wash and dry tarragon leaves; chop finely. Turn into small bowl with bay
leaf. Add boiling water. Let stand, covered, 5 minutes.
In 3 quart saucepan, combine tarragon mixture, wine, and sugar. Heat,
stirring until sugar is dissolved. Bring mixture to rolling boil; stir in
liquid pectin, and boil 1 minute, stirring constantly. Add food color.
Pour through strainer lined with 8 thicknesses of cheesecloth and
suspended over bowl.

source: rec.food.recipes