Yield: 8 Half-pints
| Measure | Ingredient |
|---|---|
| 1½ cup | Herb leaves, fresh |
| 3½ cup | Sugar |
| 1 drop | Food coloring, green |
| 2¼ cup | ;Water, cold |
| 2 tablespoons | Lemon juice |
| \N \N | 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 1-¾ 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 ¼" headspace. Process as for fruit jellies.