6 1/2 c. sugar
2 c. water
1 c. white vinegar
6 drops green or yellow food coloring
1 c. fresh basil or rosemary leaves
1 (6 oz.) pkg. liquid fruit pectin

In sauce pan mix sugar, water, vinegar and food coloring. Tie basil or rosemary in cheesecloth bag; crush with rolling pin. Add to pan; bring to boiling. Stir in pectin; return to full rolling boil. boil hard for 1 minute; stir constantly. Remove from heat; discard herb bag. Quickly skim off foam. Pour into hot sterilized jars; seal with metal lids or paraffin. Makes 7 half pints.