Rose Hip Syrup

Method

Pick hips that are fresh, fully ripe and deep red. Crush, grate or mince them and put immediately into boiling water, 3 pints per 2 lb. hips. Bring back to boiling point. Remove from heat and leave to stand for 10–15 minutes. Strain through jelly bag and when it ceases to drip, return pulp to pan with another pints boiling water. Re-boil and allow to stand as before, then strain. Mix both extracts, pour into a clean pan and reduce by boiling until juice measures 1½ pints. Add 1 lb. sugar. Stir over gentle heat until sugar dissolves and boil for 5 minutes. Pour while hot into clean hot bottles and seal at once. Sterilize as for all other fruit syrups.

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