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 Apple & Rose-Hip Jelly

This attractive rose coloured jelly has a delicious flavour and works well with cold, cooked meats.



you'll need -

  1. 4 lbs apples (windfall or ripe picked)

  2. 2 lbs firm, just ripe, rose hips

  3. Sugar (14 oz per pint)



  • Cut up the apples (after removing any bruised or damaged parts if windfalls have been used), and put into a preserving pan with enough water to cover, plus one extra pint.

  • Cook apples gently to a pulp.

  • Put rose hips through the coarsest cut of a mincer, or use a food processor.

  • Add minced rose hips to the cooked apple and simmer for 10 minutes.

  •  Remove pan from heat and leave for a further 10 minutes.

  • Strain the mixture overnight through a fine meshed sieve and muslin cloth.

  • The following day, measure the liquid and allow 14 oz of sugar to each pint of juice.

  • Weigh the right amount of sugar and place it in the oven to warm through thoroughly, add to the juice and bring to the boil.

  • Boil rapidly for 3 minutes and test for setting. When cooked pour into warm sterile jars and leave to set.

  • When cold, seal jars and store in a cool, dry place, out of direct sunlight.