Rosehip Jelly - Another Maritime Recipe

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.