& Rose-Hip Jelly
This attractive rose coloured jelly has a
delicious flavour and works well with cold, cooked meats.
you'll need -
4 lbs apples (windfall or ripe
2 lbs firm, just ripe, rose hips
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.
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.
from heat and leave for a further 10 minutes.
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.