Irish Lemon Parsley Jelly Recipe

Ingredients

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Infusion
3 1/2 cups water, boiling
2 cups fresh parsley, chopped
Jelly

4 1/2 cups sugar
3 tablespoons lemon juice
6 tablespoons powdered fruit pectin
1/4 teaspoon green food coloring

Nutritional

Serving Size: 1 (161.5 g)
Calories 311.2
Total Fat - 0.2 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 9.3 mg
Total Carbohydrate - 79.9 g
Dietary Fiber - 0.4 g
Sugars - 78.9 g
Protein - 0.3 g
Calcium - 17.5 mg
Iron - 0.7 mg
Vitamin C - 15.1 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Infusion: Clean and chop the parsley into a large heat-safe bowl.

Step 2

Boil water.

Step 3

Pour boiling water over the parsley in the bowl.

Step 4

Put a heat-safe lid on the bowl.

Step 5

Let sit for 30 minutes.

Step 6

Strain and save the water, placing the parsley into your composting bin.

Step 7

The water is now an herbal infusion which will form the base of the jelly.

Step 8

Jelly: Pour 3 cups of the parsley infusion into a heavy saucepan and turn the heat on high.

Step 9

Add the lemon juice and pectin.

Step 10

Stir constantly until the mixture comes to a full boil.

Step 11

Add the sugar and keep stirring.

Step 12

Bring it back to a full boil and add the food coloring 6 drops or greener if you wish.

Step 13

Boil it hard for one full minute.

Step 14

Then, turn off the heat.

Step 15

Skim the foam from the top.

Step 16

Pour the jelly mixture into jars.

Step 17

Place sterile lids and rings on them and tighten the screw bands.

Step 18

Place filled jars into the water canning pot and when the water in the canning pot comes to a full boil, process for 10 minutes.

Step 19

Allow to stand in pot after lid is removed after 10 minutes, then remove the jars to a heat-safe space to enable the seals to set.

Step 20

Check seals.

Step 21

Date and label, and allow to cool.

Tips

No special items needed.

Irish Lemon Parsley Jelly