4 1/2 cups (2 lb.) sugar
1/4 cup vinegar
few drops of green food coloring (optional)
1/2 bottle liquid fruit pectin
1/4 cup finely chopped parsley

Herb Infusion:

2 1/2 c. boiling water
4 tbsp. dried herb leaves (your choice)

Pour 2 1/2 cups boiling water over 4 tablespoon herb leaves. Note: If your tap water has additives, it's best to use bottled or filtered water.

Cover and let stand for 15 minutes. Strain and measure 2 cups into a large sauce pan.

Combine sugar and vinegar in sauce pan and mix until sugar dissolves. Place over high heat and bring to a boil, stirring constantly. Add food coloring if using.

All at once, stir in the fruit pectin and parsley. Bring to a full rolling boil and boil on high for 1 minute while stirring constantly. Remove from heat and skim off foam with slotted spoon. Stir and skim for several minutes to cool slightly and prevent parsley and herbs from floating. Pour quickly into clean 1/2 pint canning jars and adjust 2 piece lids according to manufacturer's instructions.

Process in a boiling water bath for 10 minutes or store in the refrigerator until ready to use.

Makes about six jars.