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- 2 lbs (.9 kg). rose hips
- 2 lbs (.9 kg). apples, peeled and cored
- 5 cups (1175 ml) water
- 1 lemon, juice only
- 5 lbs (2.3 kg).granulated sugar, approximately
- Wash the rose hips and chop the apples.
- Place in separate cooking pans and add half the water to each.
- Add the lemon juice to the rose hips.
- Bring both pans to a gentle boil and then simmer until fruit is solf and pulpy.
- Place the juice and pulp together in a jelly bag (or 3 or 4 layers of muslin) and allow the juice to strain through into a clean bowl.
- Do not press or squeeze the fruit.
- Measure the strained juice and allow 2 cups (475 ml) of sugar to each 2-1/2 cups (600 ml) of juice.
- Place the juice and sugar in a clean pot.
- Bring to a boil stirring until the sugar is dissolved, then boil rapidly until the setting point is reached at 222 degrees (100 C.).
- Skim and pour into sterilized jars.
- Cover and place in hot water bath.
- For spiced rose hip jelly add a small cinnamon stick and 6 cloves to the rose hips at the beginning.
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