Thyme Jelly

Combine grape juice, water, sugar, crushed thyme leaves, and food coloring in a large Dutch oven. Bring to a rolling boil, stirring constantly. Cook 1 minute.

Add pectin, and bring to a full rolling boil. Boil 1 minute, stirring frequently. Remove from heat, and skim off foam with a metal spoon.

Quickly pour hot jelly through a sieve into hot jars, leaving 1/4-inch headspace, then wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes.

cook's notes

For rosemary jelly, substitute fresh rosemary for the thyme and 8 drops yellow food coloring with the red.

For basil jelly, use 2 tablespoons fresh chopped basil leaves in place of the thyme and 6 drops yellow food coloring in place of the red.