History

The Angelica plant is a biennial plant which has a musky order and sweet taste which has resulted it being used in cooking and medicine for hundreds of years. It is native to the Middle East, and also has possible origins in colder regions such as Norway or Russia. In Medieval times, Angelica was known as a cure for the plague and was used as such until the time of Charles II (1630-1685), King of England.

Angelica was known to be consistently linked with the western calendar, as it blooms and flowers on May 8th, which is the feast day of the archangel, Michael. In fact, Angelica, has been referred to as the “herb of the angels.”

Denmark was one of the first to create and sell candied Angelica, and this spread to England where by the 17th century it was used to create sweet treats. To contrast, in America it was used by the Iroquois and other tribes as Witchcraft Medicine, an infusion of smashed roots was used as wash to remove ghosts from the house.

• Digestive stimulant
• Relief of bloating and gas
• Stomach cramp relief
• Expectorant for coughs and colds
• Respiratory support
• Circulatory stimulant

Angelica Jam

Ingredients:

• 3 ½ cups caster/granulated sugar

• 2 lb cooked angelica stems

• 1 ¾ cups water

• Rind and juice of a lemon
  

Instructions:

• Choose young, tender stems from two-year-old plants. Remove all leaves, then cut into lengths that will fit your pan. Fill the pan with water, bring to a boil, add the stems, return to the boil, then lower to a simmer. Cook until the stems are tender, about 25–45 minutes depending on their thickness.Strain. Refill the pan with fresh cold water and leave the stems to soak overnight (12 hours). Strain and discard the water.
• If you used mature stems, they may need to be peeled. Do that now if necessary. Then weigh the stems. For every 2 pounds of angelica stems, you will need 3 ½ cups of caster or granulated sugar.
• Cut the cooked stems into bite-size pieces and add them to a large saucepan or preserving pan (a great investment if you make chutneys, jams, or jellies regularly).
• Add 1 ¾ cups water and the sugar. Over very low heat, stir constantly until the sugar is dissolved, then add the lemon juice and rind. Bring to a boil and boil rapidly until the setting point is reached.
• To check for setting point, either use a sugar thermometer (200°F) or place a little jam on a chilled saucer. As it cools, it should begin to set and wrinkle slightly when you draw your finger across it.
• Cool slightly before pouring into warm, sterilized jars. Cover and seal immediately.

Source:

• https://www.gardensillustrated.com/gardens/garden-recipe-angelica-jam