Herb Jelly Recipe

Directions

1. 1
   In sauce pan mix sugar, water, vinegar and food coloring.
2. 2
   Tie basil or possibly rosemary in cheesecloth bag; crush with rolling pin.
3. 3
   Add in to pan; bring to boiling.
4. 4
   Stir in pectin; return to full rolling boil.
5. 5
   boil hard for 1 minute; stir constantly.
6. 6
   Remove from heat; throw away herb bag.
7. 7
   Quickly skim off foam.
8. 8
   Pour into warm sterilized jars; seal with metal lids or possibly paraffin.
9. 9
   Makes 7 half pints.