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Irish Moss
(Chondrus crispus)

Irish Moss Jelly
3 lbs fresh Irish moss
1 cup sugar per cup of juice
juice of half a lemon

Rinse moss in fresh water to remove all traces of salt. Chop fronds into small 1 to 2-inch pieces and place into a saucepan with 2 quarts of boiling water. Cook till water begins to thicken. Remove from heat, strain and measure juice. To each cup of juice add sugar as directed. Mix together in saucepan and add lemon juice. Bring to a boil while stirring constantly. Boil for 1 full minute, then pour into hot, sterile jars and seal.

©1999 by Ernestina Parziale, CH