Parsley Lemon Jelly
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!
Servings 3 half pints
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