Rosehip Jelly

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • Rosehips
  • Sugar

    Method

    The rosehips should be left until they are ripe and soft. Take off the tops, cut up the hips and put them into a pan with just enough water to cover. Bring to the boil and then reduce the heat and simmer to a pulp. Squeeze through a coarse jelly bag or cheese cloth, and then pass through an ordinary jelly bag. Allow lib sugar to each pint of juice. Put together in a preserving pan and stir until the sugar is dissolved. Boil for twenty minutes to setting point. Put into small jars. This jelly is very good with hare or turkey.