Rose Hip Jelly.
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
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.
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