Title: Herb Jelly
Categories: Insert Jam
Yield: 3 Servings

1	c	Chopped herb leaves; (1 to 2)
		Flowers; or roots -or
1/3	c	Dried herbs
3	c	Water, wine; sherry or port
1/2	c	Vinegar
4	c	Sugar
1 3/4	oz	Packaged; powdered regular
		Pectin

Place herbs in a bowl. Bring the water or wine to a boil in a non-reactive pan over med-high heat and pour over herbs. Cover and let steep for 3o mins Strain and measure the liquid, adding water, if necessary, to make 3 cups Prepare the jars, lids and boiling-water bath. Pour the herb liquid back into pan. Stir in vinegar and sugar. Place over high heat , stirring constantly, until the mixture comes to a full rolling boil. Stir in the pectin and continue cooking and stirring until the mixture once again reaches a full rolling boil that can't be stirred down. Cook 1 min longer. turn off the heat and skim foam.

Ladle into jars, elaving 1/4 inch headspace. Place jars in boiling water bath, and when water returns to a boil, process fot 5 mins.

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