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Parsley Jelly

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1286
Energy (kCal)26.2275
Carbohydrates (g)2.9611
Total fats (g)0.3002
  • Cuisine

    European >> UK >> English

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make a strong infusion by pouring the boiling water over the parsley. Let stand for 15 minutes. Strain out bits of parsley, and reserve liquid in a glass or stainless steel saucepan. | 2. Stir the honey and vinegar into the parsley water. Bring to a boil over medium-high heat. Add the pectin, and continue to boil, stirring constantly, for 1 minute. Remove from heat, and skim off any foam from the top. Transfer to sterile jars, and seal in a hot water bath. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 1/2 cups boiling 0.0 0.0 0.0 0.0
    parsley 10 tablespoons chopped 13.68 2.4054 1.1286 0.3002
    cider vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    honey 2 1/2 cups - - - -
    liquid pectin 1/2 container - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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