Parsley Lemon Jelly combines the flavorful aromatic herb we know as parsley with the bright, cheery flavors of lemon in a jelly that’s simple and savory!
Parsley isn’t exactly something you think about when it comes to jelly. Typically speaking, parsley is one of those aromatic herbs that you enjoy with your pasta at dinner, or as a main ingredient in your pesto. Yum – parsley pesto.
In jelly, it adds a savory flavor that compliments well with cream cheese and crackers. Or add to your next cheeseboard for a savory compliment to your favorite homemade cheese.
Even better, it takes just minutes to pull together and works well as unique and flavorful gifts for family members and friends around the holidays.
Parsley Lemon Jelly
Get started on this jelly by allowing the parsley to sit in the boiling water for 15 minutes to infuse. Strain the parsley infusion and measure out 3 Cups. Add that 3 C. infusion to a heavy bottom pot and add the lemon juice and pectin.
Bring to a boil, stirring until the pectin is dissolved. Add the sugar, and return the mixture to a rolling boil and maintain at that boil until the mixture reaches 220 degrees F (that’s the setting temperature for the jelly).
Boil for one minute at that temp, then immediately ladle jam into hot, sterilized, half pint canning jars. Allow 1/4 inch headspace per jar. Wipe jar rims and adjust lids. Process in a hot water bath for 10 minutes (start timing when water starts to boil).
Remove jars from canner; cool on counter or wire rack. As jars cool, they will seal (you will hear them “ping”). Jars may take up to 24 hours to seal – once sealed, lids will not bounce back when pushed down. Recipe makes 3 half pints
How to Sterilize Jars
There are several options for sterilizing jars:
- place canning jars, lids and rings in your convection oven at 215 degrees until they are ready to be filled
- or, opt to place the canning jars, lids and rings in your water bath canner as the water comes to a boil, and remove them just before they are ready to be filled
ADJUSTMENTS FOR ALTITUDE:
- 1,001 – 3,000 feet: 10 minutes
- 3,001 to 6,000 feet: additional 15 minutes
- 6,001 to 8,000 feet: additional 20 minutes
- 8,001 to 10,000 feet: 25 minutes
Did you make this yummy parsley jelly? If you did, please take a second to rate the recipe and leave a comment.
Parsley Lemon Jelly
Ingredients
- 1 bunch parsley
- 2 Tbsp lemon juice
- 1 box low sugar pectin
- 4.5 C granulated sugar
- 3 C boiling water
- 1 drop green food coloring
Instructions
- Combine boiling water and parsley in a large pot. Cover with lid and allow parsley to 'infuse' the water over the course of 15 minutes. Strain the parsley through several layers of cheesecloth.
- Measure out 3 C of the parsley infused water in a large, deep bottomed pot. Add the lemon juice, pectin and food coloring. Bring the mixture to a boil.
- Immediately add all the sugar and stir. Bring to a full rolling boil once again and boil 1 minute, stirring constantly. The temperature should come to 220 degrees F at which time, it's ready to can.
- Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe rims and threads. Cover with 2-piece lids. Screw bands tightly.
- Process in a hot water bath. Once the water bath comes to a full, rolling boil, process for 10 minutes. Remove from the water bath and set on the counter top. Allow the jars to come to a cool - as they cool, the lids will seal (you will hear a "ping").
- Jars that have successfully set can be stored in a cool, dry pantry for up to 1 year. Jars that have not set can be re-processed, or simply stored in the refrigerator and consumed first.
Notes
Adjustments for Altitude:
- 1,001 – 3,000 feet: 10 minutes
- 3,001 to 6,000 feet: additional 15 minutes
- 6,001 to 8,000 feet: additional 20 minutes
- 8,001 to 10,000 feet: 25 minutes
LOOKING FOR MORE JAM AND JELLY RECIPES?
Try any of these, below:
- Spicy Red Pepper Jam
- Brandied Apple Jam
- Old Fashioned Grape Jam
- Rose Hip Jelly
- Prickly Pear Jelly
- Corn Cob Jelly
- Pine Needle Jelly
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