| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Jams | 5 | Servings | |
INGREDIENTS
| 3 | c | Prepared juice (2 large bunches of parsley and 3 cups |
| Boiling water) | ||
| 2 | tb | P lemon juice |
| 4 1/2 | c | Sugar |
| 1 | Box SURE-JELL fruit pectin | |
| Few drops green food coloring |
INSTRUCTIONS
Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover and let stand 15 minutes. Strain through several layers of ch eesecloth. Measure 3 cups into 6- to 8-quart suacepot. Add lemon juice. Measure sugar and set aside. Mix fruit pectin into ju ice in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all the sugar and stir. Brin g 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 lid s. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.* *Or follow water bath meth od recommended by USDA Makes 5 (1 cup) jars Note: This recipe tastes great with crackers and cream cheese or as an accompanime nt to meats. From Kraft General Foods From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus holds the secret of answered prayer”