---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Fresh Herb Jelly
  Categories: Native amer, Southwest
       Yield: 32 Ounces
  
       2 c  Water
     3/4 c  Freshly squeezed lemon juice
       1 pk Powdered pectin (1 3/4 oz)
       4 c  Sugar
     1/4 c  Fresh chives, finely chopped
     1/4 c  Fresh thyme leaves, finely
            -chopped
     1/4 c  Fresh oregano leaves, finely
            -chopped
     1/4 c  Fresh basil leaves, finely
            -chopped
     1/4 c  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.
   ********************************
   
   From “Native American Cooking,” by Lois Ellen Frank
   From: Carolyn Stewart Date: Mon, 01-2
  
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