Herb Jelly.

Make this with your favorite herbs like sage, thyme, tarragon, marjoram or a combination of these, and serve with your favorite meat.

2 cups prepared infusion (2 1/2 cups boiling water and 4 tablespoons dried herbs)
1/4 cup vinegar
4 1/2 cups (2 lb.) sugar
green food coloring (optional)
1/2 bottle liquid pectin

To prepare the infusion, pour boiling water over herbs; cover.  Let stand 15 minutes.  Strain; measure 2 cups into a large pan.

Add vinegar and sugar to infusion; mix well.  Bring to boil over high heat, stirring constantly and adding food coloring to desired shade.  At once stir in pectin.  Then bring to a full rolling boil and boil hard 1 minute, stirring constantly.  Remove from heat, skim off foam, and pour into hot sterilized jars, leaving 1/4-inch head space.  Seal.  Process in boiling water bath for 10 minutes, or freeze.