Canning Recipes




Parsley Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 large parsley bunches
3 quarts water
5 cups sugar
2 teaspoons grated lemon peel
1 1/2 cups lime juice
1 pouch liquid pectin
Green food coloring -- (optional)

Follow manufacturer's directions for preparing home canning jars and
two-piece vacuum caps.

Combine parsley and water in a large saucepot. Simmer covered, about 20
minutes. Strain. Return parsley juice to a large saucepot; boil until
reduced to 3 cups.

Add sugar, stirring to dissolve. Stir in lemon peel and lime juice.
Bring to a boil. Stir in Fruit Jell(r) liquid pectin. Bring to a rolling
boil. Boil hard for 1 minute. Remove from heat. Add green food coloring
if desired.

Skim foam if necessary. Carefully ladle hot jelly into hot, sterilized
jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar
with sealing compound next to glass. Screw band down evenly and firmly
just until a point of resistance is met -- fingertip tight. Process 5
minutes in a boiling-water canner.

For altitude adjustment increase processing as indicated: 1,001 to 3,000
ft - 5 minutes; 3,001 to 6,000 ft - 10 minutes; 6,001 to 8,000 ft - 15
minutes; 8,001 to 10,000 ft - 20 minutes.

This recipe yields about 5 half-pints.





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