Herbal Jelly

Title:
Herbal Jelly

Yield:
8 Half-pints

Categories:
Jams




Ingredients:





 1 1/2 c  Herb leaves, fresh


 3 1/2 c  Sugar


     1 dr Food coloring, green


 2 1/4 c  ;Water, cold


     2 tb 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.