Added to shopping list. Go to shopping list.
Ingredientsservings 131 cals
Original recipe yields 20 servings (5 (1/2 pint) jars)
- 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.
- 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.
Per Serving: 131 calories; 0 g fat; 35.2 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition
ReviewsRead all reviews 2
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.