Rosehips are a wonderfully colourful and cheery sight in the local hedgerows, but they also make excellent jams, jellies and cordials, reputedly high in Vitamin C. Take advantage of this year’s bumper crop and make some tasty jelly to cheer up your frosty mornings.
All rosehips are edible, but make sure you only pick berries from plants you can identify as roses.
500ml water (approx)
3 apples (for pectin)
Juice of a lemon
1.5 cups of sugar
- Rinse fruit and top and tail, removing any bad berries.
- Boil rosehips in enough water to just cover the fruit. Add apples and boil all until soft and mushy.
- Pour mixture into a muslin bag and strain overnight.
- Return juice to a wide bottomed pan, add lemon juice and bring to the boil.
- Add sugar and boil until setting point is reached (jelly ‘wrinkles’ when placed on a cold saucer).
- Bottle into sterilized jars and keep in the fridge once opened.
A great homemade Christmas gift!