How To Make Parsley Jelly

Homemade Jam Recipes

Ingredients: Parsley Jelly Recipe

Photo of Parsley1 cup of chopped parsley
20 fl oz / 600 ml of boiling water
1/2 lb / 250 grams of white sugar (granulated or caster)
1 1/2 fl oz / 50 ml of cider vinegar (or white wine vinegar)
1 sachet of pectin powder (roughly 2 oz / 55 grams, or similar setting agent - refer to package instructions so that you add the correct amount)

Method - What To Do

Parsley jelly is a traditional Olde English recipe that has long been served as an accompaniment to ham hock and pease pudding. By using mint instead of parsley, a mint jelly can be easily created to serve with roast lamb. Similarly, other herbs can be substituted in this way, such as rosemary, sage and thyme, as well as tarragon (most suited to fish dishes).

Photo of Flat Leafed ParsleyChop your freshly picked parsley until you have roughly a cup full when compressed. Add more if you would like a stronger parsley flavour. Place the parsley in a jug and pour on the boiling water, allowing it to stand for 15 to 20 minutes, so that the water takes on the full flavour of the herb.

Place a sieve on top of a saucepan and pour the parsley water through the sieve, so that you are left with just the infused water in the pan and the parsley leaves in the sieve. If you would like pieces of parsley in your jelly, then add one or two spoonfuls to the water (from the sieve) and discard the rest of the chopped leaves.

Stir in the white sugar (honey can be used instead, according to taste) and cider vinegar, and bring to a boil, stirring well to dissolve every single grain of sugar. Add the powdered pectin and boil for a further minute, before removing from the heat. Spoon off any froth or foam that has appeared on the surface and pour the parsley jelly into sterilised jam jars, ready for it to cool down and set.

Parsley Jelly Recipe - More Jelly Recipes.