parsley jelly
- Categories
- Spread
- Yield
- 5 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Prepared juice (2 large bunches of parsley and 3 cups |
| Boiling water) | |
| 2 tablespoons | P lemon juice |
| 4½ cup | Sugar |
| 1 | Box SURE-JELL fruit pectin |
| Few drops green food coloring |
Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover and let stand 15 minutes. Strain through several layers of ch eesecloth. Measure 3 cups into 6- to 8-quart suacepot. Add lemon juice.
Measure sugar and set aside. Mix fruit pectin into ju ice in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all the sugar and stir. Brin g to a full rolling boil and boil 1 minute. stirring constantly. Remove from heat, skim off foam with a metal spoon and stir in food coloring.
Ladle quickly into hot jars, filling within ⅛ inch of tops. Wipe rims and threads. Cover with two-piece lid s. Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.*
*Or follow water bath meth od recommended by USDA Makes 5 (1 cup) jars
Note: This recipe tastes great with crackers and cream cheese or as an accompanime nt to meats.
From Kraft General Foods
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