Trappist Jelly (12 oz)
In the autumn of 1954 the monks of Spencer Abbey who worked in the Abbey herb garden decided to make a batch of mint jelly. The mint had been abundant that year, and they wanted to put it to good use. Their homemade jelly was sent down the hill to be sold at the Porter’s Lodge. The response was enthusiastic. Soon the brothers experimented with other varieties of fruit and wine jellies, jams and preserves. And there were great hopes that jelly-making might prove to be a successful and compatible monastic industry.