Recipe| Ingredients | | | 3 | cup | prepared juice (2 large bunches of parsley and 3 cups boiling water) | | | 2 | tablespoon | lemon juice | | | 4 1/2 | cup | sugar | | | 1 | each | fruit pectin, sure jell, box | | | 1 | | food coloring, green, few drops | | | | | |
Directions:
| Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover and let stand 15 minutes. Strain through several layers of cheesecloth. Measure 3 cups into 6-8 quart saucepot. Add lemon juice.
Measure sugar and set aside. Mix fruit pectin into juice in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all the sugar and stir. Bring 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 lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals, or follow water bath method.
Makes 5 (1 cup) jars
Note: This recipe tastes great with crackers and cream cheese or as an accompaniment to meats.
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