parsley-jelly

Parsley Jelly

1 Review Add a Pic
LauraBela
Recipe by  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

Adjust Servings

Original recipe yields 5 (1/2 pint) jars

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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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Review (1)

Rate This Recipe
VIVNIDHI
11

VIVNIDHI

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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Nutrition

Amount Per Serving (20 total)

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

Based on a 2,000 calorie diet

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