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

In an 8 to 10 quart kettle combine sugar, vinegar, food coloring, and 2 cups of water. Tie basil in a cheesecloth bag; crush bag with rolling pin. Add bag to kettle; bring to a full rolling boil (a boil that cannot be stirred down). Stir in pectin; return to a full rolling boil. Boil hard, uncovered, for 1 minute, stirring constantly. Remove from heat; discard for 1 minute, stirring constantly.

Remove from heat; discard herb bag. Quickly skim off foam with a metal spoon. Ladle at once into hot, sterilized jars; leave a 1/4-inch headspace. Seal jars using metal lids or paraffin. Makes 7 (1/2) pints.