Yield: 8 half-pints
1 1/2 c fresh herb leaves (mint, basil, oregano, rosemary)
3 1/2 c sugar
1 drops green food coloring, green
2 1/4 c cold water
2 T lemon juice
Pectin, liquid; pouch + 2 t.
Combine herb and water in a saucepan; bring to a full boil, covered,
and remove from the heat to let steep 15 minutes. Ladle into a
jelly bag and let drip for one hour. You should have 1-3/4 cups
of infusion. Combine the infusion, lemon juice, sugar, and food
coloring and cook over high heat until at a full rolling boil.
Add liquid pectin, and bring to a full rolling boil again, stirring
constantly. Remove from the heat, skim froth, and ladle into
sterilized half-pint jelly jars, leaving 1/4" headspace. Process
as for fruit jellies.