Parsley Jelly

    45 min

    This is an old recipe that is especially good on meats. Instead of parsley you may substitute mint, rosemary, sage, tarragon or thyme. If you can only find dried parsley, use 4 tablespoons.

    2 people made this

    Serves: 20 

    • 625ml boiling water
    • 10 tablespoons chopped fresh parsley
    • 4 tablespoons cider vinegar
    • 600g honey
    • 6 tablespoons liquid pectin

    Prep:10min  ›  Cook:10min  ›  Extra time:25min  ›  Ready in:45min 

    1. Make a strong infusion by pouring the boiling water over the parsley. Let stand for 15 minutes. Strain out bits of parsley, and reserve liquid in a glass or stainless steel saucepan.
    2. Stir the honey and vinegar into the parsley water. Bring to the boil over medium-high heat. Add the pectin, and continue to boil, stirring constantly, for 1 minute. Remove from heat, and skim off any foam from the top. Transfer to sterile jars, and seal in a hot water bath.

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    Reviews in English (2)


    Very interesting. Not much parsley flavor though. Kids loved it on bread though...a bit on the tart side for me. I used powdered pectin instead of liquid and it seems to work fine.  -  30 Mar 2010  (Review from Allrecipes US | Canada)


    I do like the flexibility of this recipe, being able to use all types of delicious herbs from my garden. The only issue that I had, after multiple attempts, was getting this to jell adequately. I can all the time and usually never had problems but this was a real challenge. I eventually had to use it as more of a sauce as opposed to jelly. Nice flavor but uneven results.  -  10 Dec 2016  (Review from Allrecipes US | Canada)