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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.
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Per Serving: 131 calories; 0 35.2 0.2 0 4 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.