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LOCATION: Recipes >> Preserving >> Rosehip Jelly 02

Print this Recipe    Rosehip Jelly 02

ROSE HIP JELLY

Pick only the red, plump, ripe hips. Gather a bagful of hips, wash
and dry them. Cut them in halves, lengthwise. Put them into a
preserving kettle with a small amount of water. Cover and cook
until tender, watching to see that they do not burn. Add a little
more water if necessary.

Strain through a jelly bag.

Measure the liquid and boil it for ten minutes. Then add one pound
of sugar to each pint of juice you have and boil until it jells
well when a spoonful is put on a plate. Then bottle.

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