-
1
Simmer the rose hips (available in Scandinavian food shops) and 6 cups of water in a covered pot over low heat for 3 hours, or until very soft.
-
2
(Or cook in a pressure cooker for 1 hour.)
-
3
Drip through a jelly bag overnight.
-
4
(If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.)
-
5
Quarter the apples and simmer in remaining water in a covered pot over low heat until reduced to a pulp.
-
6
Drip through a jelly bag overnight.
-
7
The next day, measure 4 cups of rose hip juice and 4 cups of apple juice into a large preserving kettle.
-
8
(If the juice is insufficient, add water to make up the difference.)
-
9
Add the sugar and bring to a boil over high heat, stirring constantly until the sugar is dissolved.
-
10
Continue to boil until a thermometer registers 220 or until the juice thickens and sheets from the side of a spoon (i.e., when the last 2 drops on the spoon run together).
-
11
Skim the jelly, pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.
-
12
When the paraffin has hardened, cover the glasses and store.
