Canning Recipes




Parsley Apple Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 pounds tart apples or crab apples -- peeled, quartered,
and seeded
1 tablespoon rice wine vinegar
1 bunch parsley -- plus
1 cup minced parsley
3 cups sugar
2 teaspoons lemon zest

Cover apples with 5 cups cold water, bring to a boil and simmer until
soft, about 15 minutes. Pour mixture into jelly bag or several layers of
cheesecloth lining a fine mesh strainer. Set over container and allow to
strain overnight. You should have about 3 cups of juice.

Preheat oven to 350 degrees. Place the sugar on a tray and warm in the
oven for five minutes. Bring the apple juice to a boil. Add the vinegar
and parsley bunch and simmer for 10 minutes. Slowly add the warm sugar,
stirring until completely dissolved.

Simmer jelly until it reaches 219 on a candy thermometer, about 1 1/2
hours. Strain. Cool to room temperature. Stir in the minced parsley and
lemon zest. Pour into jelly jars and seal.

This recipe yields ?? servings.





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