Parsley Jelly

    Parsley Jelly


    2 people made this

    About this recipe: 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.

    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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