Recipe: Parsley Jelly

Title: Parsley Jelly
Categories: Toppings, Preserve
Yield: 5 servings

3 c Prepared juice (2 large 4 1/2 c Sugar
-bunches of parsley and 3 1 Box SURE-JELL fruit pectin
-cups Few drops green food
Boiling water) -coloring
2 tb P lemon juice

Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover
and let stand 15 minutes. Strain through several layers of ch eesecloth.
Measure 3 cups into 6- to 8-quart suacepot. Add lemon juice.

Measure sugar and set aside. Mix fruit pectin into ju ice in saucepot.
Place over high heat and stir until mixture comes to a full boil.
Immediately add all the sugar and stir. Brin g to a full rolling boil and
boil 1 minute. stirring constantly. Remove from heat, skim off foam with a
metal spoon and stir in food coloring. Ladle quickly into hot jars,
filling within 1/8 inch of tops. Wipe rims and threads. Cover with
two-piece lid s. Screw bands tightly. Invert jars for 5 minutes, then
turn upright. After 1 hour, check seals.*

*Or follow water bath meth od recommended by USDA

Makes 5 (1 cup) jars

Note: This recipe tastes great with crackers and cream cheese or as an
accompanime nt to meats.

From Kraft General Foods