Instructions: Follow manufacturers directions for preparing home canning jars and two-piece vacuum caps.

Combine parsley and water in a large saucepot. Simmer covered, about 20 minutes. Strain. Return parsley juice to a large saucepot; boil until reduced to 3 cups.

Add sugar, stirring to dissolve. Stir in lemon peel and lime juice. Bring to a boil. Stir in Fruit Jell(r) liquid pectin. Bring to a rolling boil. Boil hard for 1 minute. Remove from heat. Add green food coloring if desired.

Skim foam if necessary. Carefully ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 5 minutes in a boiling-water canner.

For altitude adjustment increase processing as indicated: 1,001 to 3,000 ft - 5 minutes; 3,001 to 6,000 ft - 10 minutes; 6,001 to 8,000 ft - 15 minutes; 8,001 to 10,000 ft - 20 minutes.

This recipe yields about 5 half-pints.

Yield: 5 half-pints

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