Parsley Jelly
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Parsley Jelly
  Jams and Jellies  
Last updated 6/12/2012 12:47:46 AM. Recipe ID 8620. Report a problem with this recipe.
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      Title: Parsley jelly
 Categories: Desserts, Jams
      Yield: 5 Servings
 
      3 c  Prepared juice (2 large
           -bunches of parsley and 3
           -cups
           Boiling water)
      2 tb P lemon juice
  4 1/2 c  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 1/8 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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Recipe ID 8620 (Apr 03, 2005)

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