Thyme Jelly - cooking recipe

Ingredients

1 tsp. thyme
1/2 c. boiling water
1 1/2 c. unsweetened grape juice
2 tsp. lemon juice
3 c. honey
1 bottle liquid pectin or 1 box powdered pectin

Preparation

Make infusion of thyme and water.
Strain and add enough water to make one half cup.
Combine with juices and honey in large saucepan.
Bring to full rolling boil and add pectin, stirring constantly.
Boil hard 30 seconds and give sheet test for jellying point.
Remove from heat and skim.
Pour into hot, sterilized glasses and seal.
A very pretty jelly to highlight venison, game, poultry and cheese dishes.