Choose your recipe above, for either a sweet or savory herb jelly.
Make a herbal tea using 4 cups water and 2 cups fresh herbs (or 1 cup dried herbs). You can also substitute 2 cups of white wine in for 2 cups of water. Bring the liquid to a boil, then remove from heat and pour over the herbs. Allow the mixture to strain for 10-15 minutes and then strain through cheesecloth or a fine-mesh strainer.
Return the herbal tea to a clean saucepan and add in the other ingredients (except sugar). For the sweet jelly, that'd be lemon juice and pectin. For the savory, add in lemon juice, vinegar, and pectin.
Bring the mixture to a boil, stirring to dissolve the pectin. Boil 1 minute.
Add in the sugar, stirring to dissolve. Return the mixture to a boil and boil 1 additional minute.
Remove the jelly from the heat and ladle into prepared jars leaving 1/4 inch headspace.
For refrigerator jelly, just cap the jars and allow them to cool on the counter before storing them in the refrigerator. They'll keep several weeks that way, or up to 6 months in the freezer.
To can herbal jelly, process the jars in a water bath canner for 10 minutes. Once properly canned and sealed, the jars will keep right on the pantry shelf at room temperature for 12-18 months. Refrigerate after opening.