Basil or Mint Jelly
alt.cooking/ace (1998)
Makes 12 (six-ounce) glasses

Here's a recipe from an old Better Homes and Gardens cookbook which, while it specifies basil or mint, I don't see why you couldn't adapt for other herbs.

2 cups water
1 cup vinegar
1 cup basil or mint leaves
6 1/2 cups sugar
1 bottle fruit pectin
you may want to use a little green food coloring as from experience it tends to look fairly pale and unappetizing without it

Combine water, vinegar, basil or mint leaves and sugar, bring to a boil. Add fruit pectin; heat to full rolling boil and boil 1 minute. Remove leaves. Seal in hot, sterilized glasses.

You have to take out the leaves because after all that cooking they'd be very tough and chewy.

I'd advise against filling your pot any more than 1/2 full as jellies and jams can froth right up.