LOCATION: Recipes >> Preserving >> Rosehip jelly
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Rosehip jelly
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1 lb Rosehips
2 lb Crab apples (ordinary
-- cooking apples can be
-- used)
Lemons, 2 to 3
Sugar, 1 to 3 lb
Simmer the rosehips in 1 1/4 cups water for about 30 minutes, or until
soft when prodded with a knife.
Roughly cut apples without peeling or coring, simmer apples in 1 1/4 cups
water until soft.
Add rosehips to apples and strain through a jelly bag. Add the juice of 2
to 3 lemons (depending on the amount of liquid, approx. the juice of 1
lemon to 2 1/2 cups liquid).
Add 2 1/4 cups sugar to each 2 1/2 cups liquid. Stir over low heat until
the sugar dissolves.
Put the lemon pips into mushlin bag and the bag to the saucepan handle so
that it is in the liquid. Boil hard to setting point.
Put in hot clean jars, allow to cool and seal.
From: Felicity & Roald Dahl, Memories with food at Gipsy Houde, Penguin,
1991, ISBN 0-670-83462-9
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