RECIPES: How to make jams and jellies with seaweed! >

 

Worried about the future? Will you be able to afford to eat … to travel … to heat your home. Well, we where once taking care of ourselves in all of these regards and that was only 30 or 40 years ago. In the meantime, we let the “big boys” take over so our wealth is removed every week in a Brink’s armoured car.

But wait!

Lot’s of folks are “getting it” and are returning to at home and locally produced products. So print this recipe .. you may need it yet. It shows you how to use local fruits and berries with a very special seaweed available along all our shores, to produce great jams and jellies.

IRISH MOSS JELLY

3 lb.. fresh alga
Juice of one lemon
1 cup of sugar per cup of juice
2 quarts of water

  • Collect about 3 pounds of fresh Irish Moss and rinse it in fresh water to remove all of the salt.
  • Chop the fronds into small I to 2- inch pieces and place them in a saucepan with 2 quarts of boiling water.
  • Cook until the water begins to thicken.
  • Remove from the heat, strain and measure the juice.
  • To each cup of juice juice add one cup of sugar.
  • Mix in a saucepan, add the lemon juice, and bring to a boil, stirring constantly.
  • Boil for 1 full minute.
  • Pour the mixture into hot, sterile jars, seal, and label.

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