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Rose Hip Jelly
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Recipe Information
  • 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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