LEMON VERBENA JELLY

2 Cups torn Lemon Verbena Leaves	4 1/2 Cups Sugar
2 1/2 Cups boiling water	1 to 2 drops yellow Food Coloring (opt)
1/4 Cup Cider Vinegar	1/2 Bottle (3 oz.) liquid Pectin


Put the torn lemon verbena leaves into a medium bowl. Add the boiling water, cover, and let stand for 15 minutes. Strain and measure out 2 cups of the infusion into a large, heavy saucepan.

Add vinegar and sugar and mix well. Bring to a boil over high heat, stirring constantly. Add food coloring if desired. Stir in the pectin, bring to a full, rolling boil for 1 minute, stirring constantly. Pour into sterilized jars and seal.