Rose Hip and Apple Jam

Preparation info

  • Difficulty

    Medium

  • Yields about

    2 lb

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Appears in

Ingredients

  • 1 lb. rose hips
  • 1½ pints water
  • 1 lb. apples
  • 1 lb. sugar

Method

Wash the hips well and put into a preserving pan with water. Simmer for 2 hours. Put into a jelly bag and leave to strain overnight. Peel, core and slice the apples, add to juice and cook until pulped. Stir in the sugar and cook over a low heat until dissolved. Bring to the boil and boil rapidly until setting point is reached. Pour into hot sterilized jars and cover tightly.

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