Select fresh spring herbs such as chives, thyme, lemon balm, rosemary, or parsley. Pick herbs in the morning for maximum tenderness and flavor.

Rinse herbs thoroughly in a colander under cold water to remove dirt, dust, and insects.

Roughly chop the herbs to release their juices and ensure they infuse well into the jelly. Measure out 1 cup of chopped herbs.

Combine the chopped herbs, ¾ cup white wine, ½ cup water, and ½ cup white wine vinegar in a stainless steel saucepan. Bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat, cover, and let steep for 15 minutes.

While the herb mixture steeps, wash and inspect three 8-ounce jars for cracks or chips. Sterilize jars by placing them in the canner filled with hot water and heating over medium heat. Warm lids in a small saucepan with water on low heat to soften the adhesive.

Pour the herb mixture through a mesh strainer into a glass measuring cup, discarding the solids. You should collect approximately 1¾ cups of liquid.

Return the strained liquid to the saucepan. Stir in 3 tablespoons of powdered pectin until fully dissolved.

Gradually add 2½ cups plus 2 tablespoons of sugar to the mixture, stirring constantly. Bring to a hard boil over medium-high heat, stirring continuously to prevent scorching. Boil for 1 minute.

Perform a gel test by placing a small spoonful of jelly on a cold plate. If it holds its shape and doesn't run, it's ready for canning.

Using a canning funnel and ladle, fill each sterilized jar with the hot jelly, leaving ¼ inch of headspace. Remove any air bubbles by running a knife around the edges of the jar.

Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Place warmed lids on each jar and screw on the rings until finger-tight.

Place the filled jars back into the water bath canner, ensuring they are covered by at least 1 inch of boiling water. Bring to a boil and process for 10 minutes (adjust for elevation if necessary).

After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Remove jars with a jar lifter and place them upright on a cooling surface to rest undisturbed for 24 hours.

After 24 hours, press the center of each lid. If the lid doesn’t pop back, the jar is sealed. Label sealed jars with the date and store in a cool, dark place. Unsealed jars should be refrigerated or frozen and consumed within a few days.