Bramble and Rose-hip Jelly

Preparation info
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By F. Marian McNeill

Published 2015

  • About


  • brambles
  • rose-hips
  • sugar
  • butter (unsalted)


Allow a good breakfastcupful of hips to each three pounds of brambles. Chop the hips finely, after denuding them of their seeds, and leave them to steep for two days in just enough water to cover them. Now wash and pick over your freshly gathered brambles (which should not be over-ripe), and put them into a crock along with the drained hips. Leave in a warmish oven for a day to extract the juic