Herbed Apple Jelly

Found this on the side of the Ball Canning lid box. I prefer using mint. It is a really easy recipe and my family loves this jelly.

• Ready In: 45 mins
• Yields: 5 half pint jars

Ingredients

• 3  cups  sweetened  apple juice
• 1 (1 3/4ounce) package  dry pectin
• 2  sprigs fresh basil or 2  sprigs fresh rosemary or 2  sprigs fresh thyme or 2  sprigs of fresh mint
• 4 1⁄2 cups sugar

Directions

1. Prepare home canning jars and lids according to manufacturer's instructions.
2. Combine apple juice and pectin is a large saucepan.
3. Tie herbs in a cheesecloth bag and add to juice mixture.
4. Bring mixture to a boil over high heat.
5. Add sugar until dissolved.
6. Return to a rolling boil.
7. Boil hard for 1 minute, stirring constantly.
8. Discard cheesecloth bag.
9. Remove from heat.
10. Skim foam, if necessary.
11. Ladle hot jelly into hot sterilized jars, leaving 1/4 inch headspace.
12. Wipe jar rim clean.
13. Place lid on jar with sealing compound next to glass.
14. Screw band down evenly and firmly.
15. Process 5 minutes in a boiling water canner.