Catholic Recipe: Parsley Jelly
INGREDIENTS
- 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
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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.
DIRECTIONS
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, 1951Mon24 MarchThe Liturgy today is concerned with Baptism. Water by itself cannot cleanse leprosy; but God can use it to do so. If God can cleanse the leprosy of the body with water there is no reason why he cannot use it to wash leprosy of soul. The second point which the Liturgy intends to bring home to us is that God’s…
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