LOCATION: Recipes >> Preserving >> Rosehip Jelly 03
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Rosehip Jelly 03
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Rosehip Jelly
1 lb. rosehips
2 lb crabapples
1 pint water
sugar
juice of 1 lemon
Chop the crabappless and put them into a saucepan with about half
a pint of water and simmer till soft. Strain through a jelly bag.
Simmer the hips in the rest of the water and strain them as well.
Combine the two extracts, measure and put in a preserving pan with
1 lb sugar per pint of extract, and the lemon juice. Stir until
the sugar is dissolved, and boil fast to set. Then pot and cover.
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