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Parsley Jelly

Parsley Jelly comes together with Rice Wine Vinegar, Sugar, and Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 3 cup
• 3 cup

Method (preview)

1. 1

   Cover apples with 5 cups cold water, bring to a boil and simmer until soft, about 15 minutes.

2. 2

   Pour mixture into jelly bag or several layers of cheesecloth lining a fine mesh strainer.

3. 3

   Set over container and allow to strin overnight.

4. 4

   Preheat oven to 350F.

5. 5

   Place the sugar on a tray and warm in the oven for five minutes.

6. 6

   Bring the apple juice to a boil.

7. 7

   Add the vinegar and parsley bunch and simmer for 10 minutes.

8. 8

   Slowly add the warm sugar, stirring until completely dissolved.

9. 9

   Simmer jelly until it reaches 219 on a chandy thermometer, about 1 1/2 hours.

10. 10

    Strain.

11. 11

    Cool to room temp. Stir in the minced parsley and lemon zest.

12. 12

    Pour into jelly jars and seal.