Place herbs in a bowl. Bring the water or wine to a boil in a non-reactive pan over med-high heat and pour over herbs. Cover and let steep for 3o mins. Strain and measure the liquid, adding water, if necessary, to make 3 cups.

Prepare the jars, lids and boiling-water bath. Pour the herb liquid back into pan. Stir in vinegar and sugar. Place over high heat , stirring constantly, until the mixture comes to a full rolling boil. Stir in the pectin and continue cooking and stirring until the mixture once again reaches a full rolling boil that can't be stirred down. Cook 1 min longer. Turn off the heat and skim foam.

Ladle into jars, elaving 1/4 inch headspace. Place jars in boiling water bath, and when water returns to a boil, process fot 5 mins.

Herb Companion Aug/Sept 95

My Notes: I used and "Italian" dried herb blend. For the liquid I used chardonnay. And for the vinegar, I used cognac vinegar, which was all I had on hand at the time.

While this jelly never jelled for me, I still think it is Tnt. Instead of a jelly, I labelled it as "Basting Sauce". Teehee! I think it would be excellent to use as a grilling sauce too.