Ceylon Moss, Seaweed, and Iceland Moss Preserves
A traditional Victorian-era preserve made from edible seaweed or moss, transformed into a delicate jelly that can be cut into decorative cakes. This recipe requires patience but produces an elegant confection.
Ingredients
- 2 pounds Ceylon moss, seaweed, or Iceland moss (Available at specialty health food stores or online)
- 0.5 cup White wine vinegar or apple cider vinegar (Use the best quality available)
- 4 cups Granulated sugar (For making clarified syrup)
- 2 cups Water (For making syrup)
- 0 to taste Cochineal or food coloring (Optional, for tinting the jelly)
Instructions
- 1Place the moss or seaweed in a large bowl and cover with fresh cold water. Let steep for 2-3 days, changing the water 2-3 times daily to remove any bitterness and impurities.
- 2After steeping, drain the moss or seaweed and wash it thoroughly under cold running water to remove any remaining debris.
- 3Place the washed moss or seaweed in a large pot with the vinegar. Add enough water to cover. Simmer over gentle heat, stirring occasionally, until the mixture thickens enough to congeal when tested on a cold glass plate (about 45-60 minutes).
- 4Line a colander with a clean kitchen towel or cheesecloth. Pour the cooked moss mixture through, pressing gently to extract all the liquid. Discard the solids.
- 5In a clean pot, combine the sugar and water. Heat gently, stirring until sugar dissolves. Bring to a boil and skim off any foam that rises to the surface. Simmer for 5 minutes until clear.
- 6Pour the strained moss liquid into the clarified sugar syrup. Add cochineal or food coloring if desired. Bring to a boil and simmer together for 30 minutes, stirring occasionally.
- 7Pour the hot jelly into large, wide, shallow dishes or baking pans that have been lightly oiled or lined with parchment paper. Spread evenly to about 1/2 inch thickness.
- 8Allow the jelly to cool completely at room temperature until fully set (about 4-6 hours or overnight). Once cold and firm, cut into squares, diamonds, or other decorative shapes using a sharp knife.
- 9Store the jelly cakes in an airtight container, layered between parchment paper. Keep in a cool, dry place for up to 2 weeks, or refrigerate for up to 1 month.
