ROSE HIP JELLY


Ingredients
2 lb (0.9 kg) Apples
2 lb (0.9 kg) Rose Hips
4 tbsp Lemon Juice
1 level tsp Tartaric Acid or Citric Acid
2 pints (1.1 liters) of water
1 lb Sugar to each pint of Juice

rosehip


Method
  • Wash the apples and cut into thick slices without peeling or coring.
  • Wash the hips and put all the fruit into a pan.
  • Add the water and simmer gently until the fruit is thoroughly tender and mashed.
  • Strain through a jelly cloth.
  • Weigh the extract and to every 1 lb of juice add 1 lb of sugar.
  • Heat slowly until the sugar has dissolved.
  • Bring to a boil and boil briskly for about 10 minutes.
  • As soon as it jells pour into sterilised jars and cover at once.