Yield: 8 Half-pints
|1½ cup||Herb leaves, fresh|
|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.