Parsley Apple Jelly

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Parsley Apple Jelly

 

2 pounds tart apples or crab apples, peeled, quartered, and seeded

1 tablespoon rice wine vinegar

1 bunch parsley plus 1 cup minced parsley

3 cups sugar

2 teaspoons lemon zest

 

Cover apples with 5 cups cold water, bring to a boil and simmer until

soft, about 15 minutes. Pour mixture into jelly bag or several layers

of cheesecloth lining a fine mesh strainer. Set over container and

allow to strain overnight. You should have about 3 cups of juice.

Preheat oven to 350 degrees. Place the sugar on a tray and warm in the

oven for five minutes. Bring the apple juice to a boil. Add the

vinegar and parsley bunch and simmer for 10 minutes. Slowly add the warm

sugar, stirring until completely dissolved.

Simmer jelly until it reaches 219 on a candy thermometer, about 1 1/2

hours. Strain. Cool to room temperature. Stir in the minced parsley

and lemon zest. Pour into jelly jars and seal.

 

 

 

 

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