Parsley Jelly

Name: Parsley Jelly
Total time: 1 h 45 min
Yield: Two cups
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

By Molly O'Neill

Total Time: 1 hour 45 minutes
Rating: (0)
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Ingredients

Yield:Two cups

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.