Photo: Art Rachen
Parsley Jelly
5 ingredients
5 (1/2 pint) jars
openrecipes
"This is an old English recipe that is especially good on meats. Instead of parsley you may substitute mint, rosemary, sage, tarragon, or thyme. If you can only find dried parsley, use 1/4 cup."
Estimated Nutrition (whole recipe, rough)
68
Calories
0g
Protein
0g
Fat
18g
Carbs
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups boiling water
- 10 tablespoons chopped fresh parsley
- 1/4 cup cider vinegar
- 2 1/2 cups honey
- 1/2 (6 fluid ounce) container liquid pectin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes