Apple & Rose-Hip Jelly

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

 Ingredients

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)

Preparation

• 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.