Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 qt Rose hips with black ends 3 1/2 c Sugar
Removed x Water (Wine or sherry)
(about 5 pounds)

Gather the rose hips after the first frost. I am not sure why this is
done but I have several sources that say to do it, including my
grandmother, so I wait. Wash the rose hips well in case there is any
insecticide residue. Cover with water and simmer until the hips are
very soft and falling apart. Press through a food mill or colander to
remove the seeds and larger particles. Press through a finer sieve
to remove the smaller fibers and seed bits.

Cook the pulp down until it is quite thick. How thick? That is hard
to say. Thicker than heavy cream. I check the measurements at this
point. I add about a pound of sugar for every pound of pulp. The 3
1/2 cups is my measurement from the last time I made this.

Add the sugar and check the taste. Sometimes I add a bit more sugar.
Rose hips have enough pectin to jell and enough ascorbic acid to make
it a little tart. Cook over high heat until the mixture has a thick
jam-like consistency. Put in jars. Makes 4 half-pint jars

From: phill#mack.RT66.com (Patricia Hill). rfvc Digest V94 Issue
#213, Oct. 2, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV.

Browse by categories