| 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
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