3 cups apple cider
In a large kettle combine fruit juice and the herbs . Heat to scalding. Remove from heat and let stand for 15 minutes. Strain the liquid through a fine cloth or tea strainer.
Return the liquid to the kettle. Add lemon juice and food coloring if desired, one drop at a time until the desired shade is reached. Add pectin. Place over high heat and stir until the mixture comes to a full boil. Boil for two minutes stirring constantly.
Remove from heat. Skim off the foam. Immediately pour into sterilised jelly glasses, filling one at a time, sealing as soon as it is filled with a scalding lid and ring inverted.
Carefully invert the jar to coat the top surface with the jelly. Place right side up to cool.
Yield: 6 six ounce jars.