1. Have ready 6 clean (8-oz.) jelly jars and two-part lids (seal and screw-on band). Fill a large stockpot with water and bring to a boil over high heat. Keep at simmer while you prepare jelly.
2. Wrap basil and rosemary sprigs in cheese-cloth and tie. Place in a 5-quart Dutch oven or stockpot along with apple juice and sugar. Over high heat, bring to a full boil and continue boiling for 1 minute. Add pectin, stir well, and boil for 3 minutes. Remove and discard cheesecloth with herbs; skim foam if needed.
3. Immediately pour jelly into prepared jars. To seal jars, wipe rim if necessary, press on lid, and screw on band. (If there's any extra jelly, you can enjoy it right away.) Work quickly but carefully - jelly will be very hot. Place jars in simmering water and raise heat to bring water to a boil. Boil jars for 5 minutes, then remove and allow to cool to room temperature, about 2 hours. You should hear the jar pop as you remove it, an indication that it's sealed; once cool, the lids should be smooth and flat. Store for up to a year in a cool, dark area out of direct sunlight.
Source: Hannaford fresh Magazine, July - August 2008