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Parsley Jelly

2 large bunches parsley (about 2 quarts)

1 teaspoon whole allspice

1 quart water

4 drops green food coloring

1 package (1 3/4 oz) dry fruit pectin (do not use liquid pectin)

1 teaspoon grated lemon peel

1/4 cup lemon juice

3 cups sugar

Heat parsley, allspice and water to boiling: reduce heat. Cover and simmer 20 min.

Drain, reserving liquid: discard parsley and allspice. Stir in food color. Heat liquid to boiling; boil rapidly until reduced to 3 cups.

Combine 3 cups parsley liquid, the pectin, lemon peel and lemon juice. Heat to boiling: stir in sugar. Heat to boiling. Boil and stir 1 min. Remove from heat; skim off foam.

Immediately ladle into hot sterilized glasses. Fill to within 1/2 inch of tops of glasses; seal with covers or paraffin. (Makes 4 8-oz glasses)

USDA does not recommend paraffin to seal jelly. Instead I would recommend you water bathe it for 10 min.