RED-CURRANT LEMON-VERBENA JELLY
3 cups red currant juice
4 cups granulated sugar
1 cup fresh lemon verbena leaves, tied in cheesecloth
In a heavy saucepan, slowly dissolve sugar in juice. Bring to a boil, add lemon verbena leaves tied in cheesecloth and cook 15-20 minutes. Test for jelly stage by placing a little of the mixture on a cold saucer. If it gels remove the pan from heat. If it's too runny, cook for a few minutes more, then test again. Remove package of leaves, skim off foam. Pour into hot, sterilized jars & seal. Makes 4 1-cup jars.