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Catholic Recipe: Parsley Jelly


  • 3 bunches of parsley
  • granulated sugar
  • 1 lemon Supplies:
  • jelly bag
  • cheesecloth
  • canning jars, sterilized
  • paraffin
  • Details

  • Prep Time: 3 hours
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 21+
  • Origin: Ireland

Irish women are in general great makers of delectable cakes and breads for special occasions — of ash cakes (little scones rolled in cabbage leaves) baked in the ashes on the hearth and when done sopped in rasher gravy; of tea scones made with golden meal and baked on the griddle, delicious eaten with jelly or jam; of white bread and brown, Indian meal and bran loaves; of seedy cakes and Sunday cakes.

They were also adept at making the jellies and jams that fill the odd places on a well-set Irish table — sloe jelly, rowanberry jelly, haw-and-apple jelly, damson preserves and blackberry jam, to mention but a few. And since the daughters of Saint Bridget are great believers in natural remedies, they are apt to insist that the children eat parsley jelly.


Take 3 bunches of parsley and set to boil with sufficient water to cover. Boil for about twenty-five minutes and strain through a jelly bag. Return the strained liquid to the fire and simmer for an additional ten minutes. Measure your juice and allow 1 pound of sugar for each 2 cups of liquid, boil together until jelly sets or drops from the spoon. Peel 1 lemon thinly, tie in a bit of cheesecloth, and add during last ten minutes of cooking. Pour into hot, sterilized jars and cover with paraffin.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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