• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Parsley Jelly

  • Recipe Submitted by on

Category: Desserts, Jams & Preserves

 Ingredients List

  • 3 c Prepared juice (2 large
  • -bunches of parsley and 3
  • -cups
  • Boiling water)
  • 2 tb P lemon juice
  • 4 1/2 c Sugar
  • 1 Box SURE-JELL fruit pectin
  • Few drops green food
  • -coloring


Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover
and let stand 15 minutes. Strain through several layers of ch eesecloth.
Measure 3 cups into 6- to 8-quart suacepot. Add lemon juice.

Measure sugar and set aside. Mix fruit pectin into ju ice in saucepot.
Place over high heat and stir until mixture comes to a full boil.
Immediately add all the sugar and stir. Brin g 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 lid s. Screw bands tightly. Invert jars for 5 minutes, then
turn upright. After 1 hour, check seals.*

*Or follow water bath meth od recommended by USDA

Makes 5 (1 cup) jars

Note: This recipe tastes great with crackers and cream cheese or as an
accompanime nt to meats.

From Kraft General Foods

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