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Ingredients
2 pounds tart apples or crab apples, quartered, seeded but not peeled
1 tablespoon rice-wine vinegar
1 bunch parsley plus one cup parsley, minced
3 cups sugar
2 teaspoons lemon zest
Nutritional analysis per serving
122 grams carbs; 470 calories; 4 grams fiber; 8 milligrams sodium; 1 gram protein; 116 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover apples with 5 cups cold water, bring to a boil and simmer until soft, about 15 minutes. Pour mixture into a jelly bag, or several layers of cheesecloth lining a fine-mesh strainer, set over a container and allow to strain in the refrigerator overnight. You will have about 3 cups of juice.
- Step 2
Preheat oven to 350 degrees. Add the vinegar and the parsley bunch and simmer for 10 minutes. Meanwhile, place the sugar on a tray and warm in the oven for five minutes. Bring the apple juice to a boil and slowly add the warm sugar, stirring until completely dissolved.
- Step 3
Simmer the jelly until it reaches 219 degrees on a candy thermometer, about 1 hours. Strain. Cool to room temperature. Stir in the minced parsley and lemon zest. Pour into jelly jars and cool in the refrigerator overnight before sealing. Refrigerated, the jelly will last for 2 weeks. It can be served with any barbecue.
Private Notes