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Irish Moss Jelly
Irish Moss Jelly is a traditional Irish recipe for a jam-like preserve made from Irish moss (carragheen) and flavoured with sugar and lemon juice. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Moss Jelly.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+2 weeks maturing)
Serves:
8
Rating: 
Tags : Wild FoodIrish Recipes
This is a classic clear preserve or jelly made from Irish moss seaweed (also known as carragheen or carrageen) that uses the natural
agar in the seaweed as a setting agent.
Ingredients:
1.35kg fresh
Irish Moss
2l water, boiling
200g sugar per 250ml juice
juice of 1/2 lemon
Method:
Rinse the fresh seaweed in plenty of water to remove any traces of salt. Chop the fronds into 3cm pieces then place in a saucepan along with 2l boiling water. Bring the mixture to a boil and cook until the water begins to thicken (about 20 minutes). Take off the heat, strain into a bowl and measure the volume of liquid. To each 250ml of fluid add 200g of sugar.
Return to the saucepan and heat until the sugar dissolves then add the lemon juice. Bring the mixture to a boil, stirring constantly. Allow to boil for 1 minute then pour into jam jars that have been sterilized and baked in an oven pre-heated to 120°C. Seal the jars, put aside to set then store in a cool, dark, cupboard for at least 2 weeks to mature before use.
