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Cover apples with 5 cups cold water, bring to a boil and simmer until soft, about 15 minutes. Pour mixture into jelly bag or several layers of cheesecloth lining a fine mesh strainer. Set over container and allow to strin overnight. You should have about 3 cups of juice. Preheat oven to 350F. Place the sugar on a tray and warm in the oven for five minutes. Bring the apple juice to a boil. Add the vinegar and parsley bunch and simmer for 10 minutes. Slowly add the warm sugar, stirring until completely dissolved. Simmer jelly until it reaches 219 on a chandy thermometer, about 1 1/2 hours. Strain. Cool to room temp. Stir in the minced parsley and lemon zest. Pour into jelly jars and seal.
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