Title: Parsley Jelly
Categories: Toppings Preserve
Yield: 5 Servings

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

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

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