Instructions: Place herbs in a blender or food processor with water. Run machine to chop herbs briefly - being careful to avoid making a pulp, which can result in cloudy jelly. Scrape mixture into a large saucepan and heat to the boiling point over medium heat, stirring once or twice. Remove pan from heat, cover and let herbs infuse for 15 minutes.

Pour mixture into a very fine sieve set over a bowl or use an ordinary sieve lined with a couple of layers of damp cheesecloth. Drain off infusion, pressing on herb pieces. Discard the debris. Measure 1 3/4 cups of herb infusion into a rinsed-out saucepan.

Stir in lemon juice or vinegar and sugar and bring mixture to a boil over high heat, stirring often until sugar has dissolved. When it reaches a full rolling boil (a boil that cant be stirred down), stir in pectin. When boiling resumes, boil mixture hard for exactly 1 minute. Remove pan from heat.

Stir in green food coloring, if using. Skim any foam from jelly and pour into hot, sterilized jars, leaving 1/2 inch space at top. Apply lids and rings and process 10 minutes in a boiling-water bath.

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