In 1954 a young Trappist monk at St. Joseph's Abbey, Spencer, Massachusetts, made some mint jelly from the monastery's herb garden. The jelly sold well in the gift shop and marked the beginning of what has come to be known as Spencer Preserves - a collection of thirty different jellies, jams and preserves the monks create and sell to support themselves.
A dear friend stopped by Christmas night bringing a jar of Spencer Boysenberry Preserves which caused me to investigate the monastery website. Everything is an occasion for prayer:
For Apricot and Blackberry,
for Blueberry and Boysenberry,
we thank you, Lord!
For Cherry and Grape,
for Cranberry and Plum,
for Elderberry and Ginger,
we thank you, Lord!
For Hot Pepper and Fig,
for Lemon and Mango,
for Pomegranate and Peach,
we thank you, Lord!
For Quince and Red Currant,
for Raspberry and Rhubarb,
for Orange and Strawberry,
we thank you, Lord!
Praise to you O God,
who fills the earth with every delight:
the trees and the animals,
the flowers and fruit,
the clouds and weather,
the children -
and all who do good for love's sake.
Amen.
Father Stephen Morris
