Parsley Jelly

Parsley Jelly Category Jellies and Jams 
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Ingredients And Procedures
Ingredients
3cupprepared juice (2 large bunches of parsley and 3 cups boiling water)
2tablespoonlemon juice
4 1/2cupsugar
1eachfruit pectin, sure jell, box
1food 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 6-8 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 1/8 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.




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