Prepare Apple, Crab Apple, or Quince Jelly. While the jelly simmers, bruise the leaves and bind together with kitchen twine a bunch of mint, basil, tarragon, thyme, lemon verbena, or unsprayed rose geranium leaves. After testing for jelling but before removing the jelly from the heat, hold the bunch by the stem ends and pass the leaves through the jelly repeatedly until the desired strength of flavoring is reached. Remove from the heat, skim off any foam, and proceed as directed.