Categories: Jams 
      Yield: 8 half-pints 
  
  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.