Rose Hip Jelly

1. 1

   Wash the rose hips and chop the apples.

2. 2

   Place in separate cooking pans and add half the water to each.

3. 3

   Add the lemon juice to the rose hips.

4. 4

   Bring both pans to a gentle boil and then simmer until fruit is solf and pulpy.

5. 5

   Place the juice and pulp together in a jelly bag (or 3 or 4 layers of muslin) and allow the juice to strain through into a clean bowl.

6. 6

   Do not press or squeeze the fruit.

7. 7

   Measure the strained juice and allow 2 cups (475 ml) of sugar to each 2-1/2 cups (600 ml) of juice.

8. 8

   Place the juice and sugar in a clean pot.

9. 9

   Bring to a boil stirring until the sugar is dissolved, then boil rapidly until the setting point is reached at 222 degrees (100 C.).

10. 10

    Skim and pour into sterilized jars.

11. 11

    Cover and place in hot water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.