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.
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)