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Print this Recipe    Parsley Jelly

Parsley Jelly

2 pounds unpeeled tart apples or crab apples, quartered, seeded
1 tablespoon rice wine vinegar
1 bunch parsley
1 cup parsley, minced
3 cups sugar
2 teaspoons lemon zest

Cover apples with 5 cups cold water, bring to a boil and simmer
until soft, about 15 minutes. Pour mixture into jelly bag or
several layers of cheesecloth lining a fine mesh strainer. Set
over container and allow to strin overnight. You should have about
3 cups of juice.

Preheat oven to 350F. Place the sugar on a tray and warm in the
oven for five minutes. Bring the apple juice to a boil. Add the
vinegar and parsley bunch and simmer for 10 minutes. Slowly add
the warm sugar, stirring until completely dissolved.

Simmer jelly until it reaches 219 on a chandy thermometer, about
1 1/2 hours. Strain. Cool to room temp. Stir in the minced
parsley and lemon zest. Pour into jelly jars and seal.

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