PARSLEY JELLY
Provided by Molly O'Neill
Categories condiments, project
Time 1h45m
Yield Two cups
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 87 grams
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