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.