1. To prepare the infusion, pour two and one-half cups boiling water on four tablespoons dried herbs or one cup fresh herb leaves and stems. Use basil, rosemary, sage, thyme, tarragon, marjoram or a combination of these herbs. Cover and let stand fifteen minutes. Strain and measure two cups into a big pan.
2. Add the vinegar and sugar and cook over high heat, stirring until the sugar dissolves. Stir in enough coloring to give the desired shade.
3. As soon as the mixture boils, stir in the pectin. Bring to a full rolling boil, stirring constantly, and boil hard one minute. Remove from the heat and skim off the foam. Pour into hot sterile glasses. Seal with melted paraffin.