Parsley Jelly Recipe

Summary

Difficulty LevelEasyCuisine
MethodMain Ingredient

Ingredients

 Parsley1 1⁄2 Bunch (150 gm) (2 Large Bunches)
 Water3 Quart
 Sugar5 Cup (80 tbs)
 Grated lime rind2 Teaspoon
 Lime juice1⁄2 Cup (8 tbs)
 Liquid fruit pectin3 Ounce (1/2 Bottle)

Nutrition Facts

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

Directions

Wash the parsley well and place in a kettle with the water.
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.
Quantcast