Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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