Rose hips revisited
- Well, it's been over 3 weeks since I attempted to make Rose-hip jelly.
When I first made it, it didn't set, and I ended up with canned rose-hip
syrup. Now, three weeks later, it is starting to actually set. So we have
And, I can finally share the recipe, since it matches my two criteria for
sharing recipes.... 1) It works! 2) It's good!
Rose Hip Jelly.
(Recipe from _Edible Wild Plants; A North American Field Guide_ by Thomas
Elias and Peter Dykeman)
6 cups rose hips
2 cups water
Simmer rose hips in water for approx 20 minutes (Note: I ended up having to
simmer mine for about an hour since I was using wild rosehips and they were
hard TINY little buggers that didn't want to smash!) Strain the hips out of
the water using a wet jelly bag. Hopefully, you will have...
4 cups Rose-hip juice. (Note: You can get more juice by squeezing the bag,
but the clarity of the jelly will be cloudier)
Bring 4 cups Rose-hip juice and 1 box of commercial pectin (I used Sure-Jel)
to a rolling boil.
Add 7 cups Sugar.
Stir in, bring to rolling boil. As soon as you get a rolling boil, hit a
timer for 1 minute. After one minute, remove from heat and jar immediately.
(I use inverse canning method, other methods should work also!)
Yeild: 7 cups jelly.
If anyone wants to sample some, I'm in the shire of Baile na Scolairi in the
Middle Kingdom. (Normal, IL) Come by for a visit, or if you're going to be
at an event nearby (right now, my event range is 150 miles), let me know and
I might be able to bring some there!
p.s. if anyone still has rose-hips that they'd like to share, I'm starting
to collect for a second batch! :)