Rosehip Syrup

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 9 pints/4.5 litres water
  • 4 lb/2


Put two-thirds of the water into a pan and bring to the boil. Wash and mince the rosehips. Add to the boiling water, bring back to the boil, and remove from heat. Cool for 15 minutes then pour into a jelly bag. When the juice has drained through, simmer the pulp again with the remaining water and put into a jelly bag again. Put all the juice together and boil until the juice has reduced to 3 pi