Instructions: This jelly can be made with a variety of herbs and herb flowers. If fresh herbs are not available, substitute one-third the amount of dried herbs.

Use vinegar if you are making a jelly to be eaten as a savory with meats or cheese; lemon juice if it is to be eaten as a sweet. Any fruit juice or wine can be used in place of the water for greater variety, and you can combine two or more herbs in one jelly. If you are using flowers that do not seem to be giving up their color in the water, add 2 tablespoons of the vinegar to the water while they are steeping.

The following herbs and/or their flowers are among the many that can be used in this recipe: rosemary, thyme, marjoram, parsley, lemon verbena, mint, any of the scented basils, tarragon, ginger, garlic, chive blossom, lavender, lemon thymes chamomile, fennel, borage, bee balm, or rose petals

(white heel removed).

INSTRUCTIONS: Bring the water or fruit juice to a boil and pour it over the fresh herbs. Cover and steep until the liquid has cooled. Strain, pressing all the liquid and flavor out of the herbs.

In a non-aluminum saucepan combine 2 cups of herbal infusion with the sugar, lemon juice or vinegar, and the food coloring if you are using it.

Bring the mixture to a boil over high heat, and as soon as the sugar has dissolved, stir in the pectin. Return to a rolling boil, stirring, and boil for exactly 1 minute. Remove the jelly from the heat and skim off any foam.

If you are using fresh herbs as decoration, place a fresh herb sprig in each jar and hold it in place with a sterilized spoon or chopstick. When the jelly is nearly set, remove the spoon or chopstick and the sprig will stay in place. Stir chopped herbs into the jelly before pouring it into the jar. (If the herbs do not stay suspended, stir the jelly occasionally until it thickens enough to hold.)

Process small jars for 5 minutes in a hot-water bath or seal with a thin layer of paraffin.

MAKES 4 to 5 half pints.

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