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How to Make

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.