Rose Hip Jelly.

Rose Hip Jelly.


      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


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  • 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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