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Parsley Jelly

Southern.Crockpot's picture
  Parsley 1 1⁄2 Bunch (150 gm) (2 Large Bunches)
  Water 3 Quart
  Sugar 5 Cup (80 tbs)
  Grated lime rind 2 Teaspoon
  Lime juice 1⁄2 Cup (8 tbs)
  Liquid fruit pectin 3 Ounce (1/2 Bottle)

Wash the parsley well and place in a kettle with the water.
Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
Strain and discard the parsley.
Measure the juice, then return to the kettle and boil rapidly until reduced to 3 cups.
Combine 3 cups juice, sugar and lime rind in a 4-quart saucepan or kettle.
Stir over moderate heat until the sugar dissolves and mixture comes to a boil.
Stir in the liquid pectin all at once.
Bring to a full rolling boil, stirring constantly, and boil hard for 1 minute.
Remove from heat.
Stir in a few drops of green food coloring if desired.
Skim off foam quickly and ladle into hot jelly glasses or jelly jars.
Fill the glasses to within 1/2 inch of top and the jars to within 1/8 inch of top.
Seal the glasses with paraffin and the jars with lids.

Recipe Summary

Difficulty Level: 
Fruit Dessert

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