Best Parsley Jelly Recipes

PARSLEY JELLY

Steps:

• 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.

PARSLEY JELLY

Steps:

• Cover apples with 5 cups cold water, bring to a boil and simmer until soft, about 15 minutes. Pour mixture into a jelly bag, or several layers of cheesecloth lining a fine-mesh strainer, set over a container and allow to strain in the refrigerator overnight. You will have about 3 cups of juice.
• Preheat oven to 350 degrees. Add the vinegar and the parsley bunch and simmer for 10 minutes. Meanwhile, place the sugar on a tray and warm in the oven for five minutes. Bring the apple juice to a boil and slowly add the warm sugar, stirring until completely dissolved.
• Simmer the jelly until it reaches 219 degrees on a candy thermometer, about 1 hours. Strain. Cool to room temperature. Stir in the minced parsley and lemon zest. Pour into jelly jars and cool in the refrigerator overnight before sealing. Refrigerated, the jelly will last for 2 weeks. It can be served with any barbecue.