Parsley Jelly

1. 1

   Wash and chop parsley.

2. 2

   Measure 4 cups into bowl.

3. 3

   Add boiling water, cover and let stand 15 minutes.

4. 4

   Strain through several layers of cheesecloth.

5. 5

   Measure 3 cups into 6 to 8 quart saucepot.

6. 6

   Add lemon juice.

7. 7

   Measure sugar and set aside.

8. 8

   Mix fruit pectin into juice in saucepot.

9. 9

   Place over high heat and stir until mixture comes to a full boil.

10. 10

    Immediately add all the sugar and stir.

11. 11

    Bring to a full rolling boil and boil 1 minute, stirring constantly.

12. 12

    Remove from heat, skim off foam with a metal spoon and stir in food coloring.

13. 13

    Ladle quickly into hot jars, filling within 18 inch of tops.

14. 14

    Wipe rims and threads.

15. 15

    Cover with two-piece lids.

16. 16

    Screw bands tightly.

17. 17

    Invert jars for 5 minutes, then turn upright.

18. 18

    After 1 hour, check seals, or follow water bath method.

19. 19

    Makes 5 (1 cup) jars Note: This recipe tastes great with crackers and cream cheese or as an accompaniment to meats.

* Per serving · 4 servings · Values may vary.

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