SINGLE POST

Rosehip Jelly - Another Maritime Recipe

October 9, 2017

This Jelly is more flavourful than apple jelly with a slight tang to it and was a total hit with the yoga retreat ladies, I will be sure to have some on hand next retreat season.  You can also make a rosehip syrup or dehydrate them for tea.  The rosehips can also be enjoyed raw provided you avoid the seeds as they have an irritating, hairy covering.   I have developed a real liking for them and have a snack every time I come across a rose bush.

 

2 Quarts of fully ripe rosehips

6 cups of water 

 

1/2 cup fresh squeezed lemon juice

3 + 1/2 cups sugar

1 package of liquid certo 

 

Clean rosehips, trim ends & place in pot with the water & bring to a boil, simmer till tender approximately 1 hour.  Mash with potato masher then put in jelly bag & let drip for roughly 1 1/2 hours without squeezing.  Measure 3 cups of juice and put in clean pot with the lemon juice.  Bring to boil then add sugar & bring to boil again & boil hard for 1 minute.  Remove from heat & add 1 package of liquid certo.  Stir & skim for 5 minutes then bottle in sterilized 1/2 pint jars.  Makes 6   Unfortunately I followed the directions that I found online but didn't use the correct certo so mine was runny.  This turned out to be not such a hardship because it can still be used on toast, ice cream or pancakes.  Let me know how yours turns out if you make it.  

 

 

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload