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Parsley Jelly

Parsley Jelly

LauraBela

LauraBela

This is an old English recipe that is especially good on meats. Instead of parsley you may substitute mint, rosemary, sage, tarragon, or thyme. If you can only find dried parsley, use 1/4 cup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Make a strong infusion by pouring the boiling water over the parsley. Let stand for 15 minutes. Strain out bits of parsley, and reserve liquid in a glass or stainless steel saucepan.
  2. Stir the honey and vinegar into the parsley water. Bring to a boil over medium-high heat. Add the pectin, and continue to boil, stirring constantly, for 1 minute. Remove from heat, and skim off any foam from the top. Transfer to sterile jars, and seal in a hot water bath.
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Reviews

VIVNIDHI
11

VIVNIDHI

4/5/2010

Very interesting. Not much parsley flavor though. Kids loved it on bread though...a bit on the tart side for me. I used powdered pectin instead of liquid and it seems to work fine.

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