Parsley Jelly

Ingredients

• 2 pounds tart apples or crab apples, quartered, seeded but not peeled
• 1 tablespoon rice-wine vinegar
• 1 bunch parsley plus one cup parsley, minced
• 3 cups sugar
• 2 teaspoons lemon zest

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    710 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 183 grams carbohydrates; 6 grams dietary fiber; 173 grams sugars; 1 gram protein; 20 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Two cups

Preparation

1. Cover apples with 5 cups cold water, bring to a boil and simmer until soft, about 15 minutes. Pour mixture into a jelly bag, or several layers of cheesecloth lining a fine-mesh strainer, set over a container and allow to strain in the refrigerator overnight. You will have about 3 cups of juice.
2. Preheat oven to 350 degrees. Add the vinegar and the parsley bunch and simmer for 10 minutes. Meanwhile, place the sugar on a tray and warm in the oven for five minutes. Bring the apple juice to a boil and slowly add the warm sugar, stirring until completely dissolved.
3. Simmer the jelly until it reaches 219 degrees on a candy thermometer, about 1 hours. Strain. Cool to room temperature. Stir in the minced parsley and lemon zest. Pour into jelly jars and cool in the refrigerator overnight before sealing. Refrigerated, the jelly will last for 2 weeks. It can be served with any barbecue.

1 hour 45 minutes