Parsley Jelly

2.7kg (6lb) Cooking Apples
3 Lemons
Parsley
Sugar

Wash the apples and roughly chop them, finely chop half of the parsley.
Place the apples and just enough water to cover into a heavy bottomed saucepan.
Add the juice of the lemons and half of the parsley, bring to the boil and simmer for around 20 minutes or until the apples are soft.
Spoon the apple pulp into muslin cloth suspended over a large bowl, leave to strain for at least 12 hours.
Do not squeeze.
Gently scrape the bottom of the cloth, discard the pulp.
Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Heat gently, stirring, until the sugar has dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached.
Test for set (see: Setting and Potting Preserves)
Skim the surface if necessary
Add the remaining chopped parsley.
Allow to cool slightly then pot.