Parsley Jelly
A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.
Yield
5 servingsPrep
60 minCook
0 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
parsley leaves
two large bunches, juiced using 3 cups boiling water (see directions) |
|
| 2 | tablespoons |
lemon juice
|
|
| 4 ½ | cups |
sugar
|
|
| 3 | ounces |
fruit pectin, dry
one box |
|
| 1 | x |
food coloring
green, few drops |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
parsley leaves
two large bunches, juiced using 3 cups boiling water (see directions) |
|
| 3E+1 | ml |
lemon juice
|
|
| 1.1 | l |
sugar
|
|
| 86.7 | ml/g |
fruit pectin, dry
one box |
|
| 1 | x |
food coloring
green, few drops |
*
|
Directions
Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover and let stand 15 minutes. Strain through several layers of cheesecloth. Measure 3 cups into 6 to 8 quart saucepot. Add lemon juice.
Measure sugar and set aside. Mix fruit pectin into juice in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all the sugar and stir. Bring to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat, skim off foam with a metal spoon and stir in food coloring. Ladle quickly into hot jars, filling within ⅛ inch of tops. Wipe rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals, or follow water bath method.
Makes 5 (1 cup) jars Note: This recipe tastes great with crackers and cream cheese or as an accompaniment to meats.
