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.