Years ago I made some type of jelly using honey. It may have been lemon honey jelly. Or apple lemon honey jelly. The recipe came from Sunset's Canning book which I can't access right now. Anyway, for a kids project I want to make a clear jelly for putting an herb sprig in and I want it to be something inexpensive so I don't want to make a pure honey jelly or pure lemon jelly. Here's a recipe I found on Ball's Web site. Can I sub lemon juice for the vinegar? Any other ideas? I have an apple mint jelly recipe that calls for 1.5 cups sugar and I could sub maybe .5 cup honey for .5 cup of the sugar? That one has no pectin in it and I'm leery. I'm going to have to double the recipe below because I have seven kids in the class and this only makes 5 half pints. I want to suspend the whole herbs with flowers in the jelly. Will use either lavender or thyme, that's what's blooming in the garden now. Have some lime basil but I think it got too heavy a dose of that nasty deer repellent. Although that was two weeks and about five rainstorms ago.

• 2 cups loosely packed coarsely chopped herbs
• 1 1/2 cups unsweetened apple juice or dry white wine
• 1 cup water
• 1 cup white wine vinegar
• 6 Tbsp Ball® RealFruit™ Classic Pectin
• 5 1/4 cups sugar