Herbs & Spices

Parsley Jelly

This is an old English recipe that is especially good with roasted or grilled meats.

1 1/4 cup boiling water
5 tablespoons parsley
1 1/4 cup honey
2 tablespoons cider vinegar
1 1/2 ounces liquid pectin

Pour the boiling water over the fresh parsley; let stand 15 minutes. Strain the liquid into a stainless steel saucepan. Stir in the honey and vinegar; bring to a boil over medium-high heat. Add the liquid pectin and continue to boil, stirring constantly, for 1 minute. Remove from heat and skim any foam from the top. Store in refrigerator for up to 3 weeks or transfer to sterile jars and seal in a hot water bath.

Makes 10 servings.

From sidedish.allrecipes.com.

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