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Parsley Jelly Recipe
|Parsley||1 1⁄2 Bunch (150 gm) (2 Large Bunches)|
|Sugar||5 Cup (80 tbs)|
|Grated lime rind||2 Teaspoon|
|Lime juice||1⁄2 Cup (8 tbs)|
|Liquid fruit pectin||3 Ounce (1/2 Bottle)|
Serving size: Complete recipe
Calories 3955 Calories from Fat 11
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.21 g1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 86 mg3.6%
Total Carbohydrates 1019 g339.5%
Dietary Fiber 8.1 g32.3%
Sugars 1002 g
Protein 5 g9.8%
Vitamin A 253.6% Vitamin C 389.5%
Calcium 24% Iron 53%
*Based on a 2000 Calorie diet
Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
Strain and discard the parsley.
Measure the juice, then return to the kettle and boil rapidly until reduced to 3 cups.
Combine 3 cups juice, sugar and lime rind in a 4-quart saucepan or kettle.
Stir over moderate heat until the sugar dissolves and mixture comes to a boil.
Stir in the liquid pectin all at once.
Bring to a full rolling boil, stirring constantly, and boil hard for 1 minute.
Remove from heat.
Stir in a few drops of green food coloring if desired.
Skim off foam quickly and ladle into hot jelly glasses or jelly jars.
Fill the glasses to within 1/2 inch of top and the jars to within 1/8 inch of top.
Seal the glasses with paraffin and the jars with lids.