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Parsley Jelly


"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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servings 131 cals
Original recipe yields 20 servings (5 (1/2 pint) jars)

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  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.

Nutrition Facts

Per Serving: 131 calories; 0 g fat; 35.2 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 4 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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.

I do like the flexibility of this recipe, being able to use all types of delicious herbs from my garden. The only issue that I had, after multiple attempts, was getting this to jell adequately....