Yield: 32 Ounces
2 cups Water
3/4 cup Freshly squeezed lemon juice
1 pkg Powdered pectin (1 3/4 oz)
4 cups Sugar
1/4 cup Fresh chives, finely chopped
1/4 cup Fresh thyme leaves, finely chopped
1/4 cup Fresh oregano leaves, finely chopped
1/4 cup Fresh basil leaves, finely chopped
1/4 cup Fresh tarragon leaves, finely chopped

In a large saucepan, stir together the water, lemon
juice and powdered pectin. Scrape the sides of the
pan to make sure all the pectin has dissolved.

Place the saucepan over high heat and bring to a boil.
Stir constantly to prevent scorching. Add the sugar
and herbs while stirring. Bring the mixture to a full,
rolling boil 4 minutes, then remove from the heat.
Skim the foam off the top of the mixture and pour into
clean, sterilized jars. Seal with parrafin, if
desired, and allow to set overnight.

*** NOTE *** If the herb jelly does not set overnight,
remove the parrafin and reheat the mixture over high
heat. Bring to a hard rolling boil 2 minutes, repour
into the jars, and reseal. Because you are working
with herbs and not fruit, sometimes the pectin doesn't
react the first time and needs to be reboiled.