Parsley jelly

Yield: 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

Instructions:

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