Parsley Jelly

1. 1

   Cover apples with 5 cups cold water, bring to a boil and simmer until soft, about 15 minutes.

2. 2

   Pour mixture into a jelly bag, or several layers of cheesecloth lining a fine-mesh strainer, set over a container and allow to strain in the refrigerator overnight.

3. 3

   You will have about 3 cups of juice.

4. 4

   Preheat oven to 350 degrees.

5. 5

   Add the vinegar and the parsley bunch and simmer for 10 minutes.

6. 6

   Meanwhile, place the sugar on a tray and warm in the oven for five minutes.

7. 7

   Bring the apple juice to a boil and slowly add the warm sugar, stirring until completely dissolved.

8. 8

   Simmer the jelly until it reaches 219 degrees on a candy thermometer, about 1 hours.

9. 9

   Strain.

10. 10

    Cool to room temperature.

11. 11

    Stir in the minced parsley and lemon zest.

12. 12

    Pour into jelly jars and cool in the refrigerator overnight before sealing.

13. 13

    Refrigerated, the jelly will last for 2 weeks.

14. 14

    It can be served with any barbecue.

* Per serving · 4 servings · Values may vary.

No additional tips available.