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This jelly can be made with a variety of herbs and herb flowers.
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If fresh herbs are not available, substitute one-third the amount of dry herbs.
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Use vinegar if you are making a jelly to be eaten as a savory with meats or possibly cheese; lemon juice if it is to be eaten as a sweet.
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Any fruit juice or possibly wine can be used in place of the water for greater variety, and you can combine two or possibly more herbs in one jelly.
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If you are using flowers which don't seem to be giving up their color in the water, add in 2 Tbsp.
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of the vinegar to the water while they are steeping.
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The following herbs and/or possibly their flowers are among the many which can be used in this recipe: rosemary, thyme, marjoram, parsley, lemon verbena, mint, any of the scented basils, tarragon, ginger, garlic, chive blossom, lavender, lemon thymes chamomile, fennel, borage, bee balm, or possibly rose petals
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(white heel removed).
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INSTRUCTIONS: Bring the water or possibly fruit juice to a boil and pour it over the fresh herbs.
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Cover and steep till the liquid has cooled.
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Strain, pressing all the liquid and flavor out of the herbs.
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In a non-aluminum saucepan combine 2 c. of herbal infusion with the sugar, lemon juice or possibly vinegar, and the food coloring if you are using it.
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Bring the mix to a boil over high heat, and as soon as the sugar has dissolved, stir in the pectin.
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Return to a rolling boil, stirring, and boil for exactly 1 minute.
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Remove the jelly from the heat and skim off any foam.
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If you are using fresh herbs as decoration, place a fresh herb sprig in each jar and hold it in place with a sterilized spoon or possibly chopstick.
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When the jelly is nearly set, remove the spoon or possibly chopstick and the sprig will stay in place.
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Stir minced herbs into the jelly before pouring it into the jar.
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(If the herbs don't stay suspended, stir the jelly occasionally till it thickens sufficient to hold.)
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Process small jars for 5 min in a warm-water bath or possibly seal with a thin layer of paraffin.
