Parsley Jelly

Parsley Jelly
Recipe type: Jelly
Cuisine: British
  • 2.7kg (6lb) cooking apples
  • 3 Lemons
  • Parsley
  • Sugar
  1. Wash the apples and roughly chop them.
  2. Finely chop the parsley.
  3. Place the apples and just enough water to cover into a heavy bottomed saucepan.
  4. Add the juice of the lemons and half of the parsley, bring to the boil and simmer for around 20 minutes or until the apples are soft.
  5. Place the apple pulp into jelly bag suspended over a large bowl, leave to strain over night.
  6. Measure the volume of the liquid, add 450g (1lb) of sugar for every 600ml (1 pint) of liquid.
  7. Heat gently, stirring, until the sugar has dissolved.
  8. Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
  9. Skim the surface if necessary
  10. Add the remaining chopped parsley.
  11. Allow to cool a little before pouring into prepared jars.

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