Herbs of choice
Food coloring
Apple juice
Sugar
Pectin
Start off with an apple jelly recipe that comes with a box of powdered pectin.
After skimming of the foam from the boiling jelly, divide it into 2 or 3 hot bowls and quickly add a few drops of food colorings until you like the hues. Then pour into the hot, sterile jars, which should already have 2 to 3 leaves of the following herbs, according to your taste.
Mint Jelly
Spearmint; colored dark green. Nice in pear or peach halves to be served with ham, lamb, or pork
Orange Mint Jelly
Color with yellow and red. Place orange mint leaves along with a curl of orange zest into each jar. Great with Chicken or Asian dishes.
Thyme Jelly
Color light green. Place a sprig into each jar. Good with fish or beef.
Rose Geranium Jelly
Color slightly pink, good with cream cheese on hot biscuits, great on cakes
Lemon Balm Jelly
Color yellow, great with fish or poultry.
Sage Jelly
Color slightly yellow, great with turkey, chicken or pork.
Basil Jelly
Color dark orange; serve on hot rolls with any meal
Rosemary Jelly
Leave a natural amber color and place a sprig into each jar. Perfect with beef.