Basic Herbal Jelly

Description
Use this herbal jelly as a glaze on roasting meats, (especially game meats) spread on biscuits, add a Tbsp to an oil and vinegar salad dressing or mix into sour cream or cream cheese as an appetizer.
 * Yield: 4 to 5 (8 oz) jars

Herb Infusion

 * mint
 * parsley
 * rosemary
 * sage
 * tarragon
 * thyme
 * 2½ cups water

Jelly

 * ¼ cup cider vinegar
 * 2½ cups honey
 * 2 cups strong infusion
 * 3 oz fruit pectin

Directions

 * 1) Boil the water and then pour over the herbs. Let stand 15 minutes. Strain and place in a stainless steel or glass saucepan.
 * 2) Add vinegar and honey to the pan holding the infusion. Bring to a boil, stirring constantly.
 * 3) Add the pectin and, still stirring, boil the mixture for 1 minute. Remove from heat, skim off any foam, and pour into sterilized jelly jars. Seal.