BeckyBoo Posted August 13, 2008 Share Posted August 13, 2008 What do you do with them please? And don't just say "make rose hip syrup," because I will then have to ask, "what do you do with rose hip syrup?" My neighbours rose bus is COVERED and I think I'm going to be allowed them all so would like to know what to do with them ta Mrs Bertie Quote Link to comment Share on other sites More sharing options...
Snowy Posted August 13, 2008 Share Posted August 13, 2008 I made some rosehip and apple jelly last year - absolutely beautiful! Gave some to a friend for christmas last year and she's asked for all I can make this year! Recipes courtesy of Kate (I made the jelly one) Apple and Rosehip Jam from Charlotte Popescu's "Fruits of the Hedgerow and unusual garden fruits" - makes about 1.35kg/3lbs - 1kg roships 1.2 litres water 1kg apples, peeled, cored and chopped 900g granulated sugar 2 tbsp lemon juice Boil the rosehips in the water, crushing them against the sides of the pan until soft. Strain through muslin overnight. Cook the apples in a small amount of water (just enough to stop them burning) until soft. Add the rosehip juice, the granulated sugar and the lemon juice and heat gently until the sugar has dissolved. Boil for about 15-20 minutes until setting point is reached. Transfer to warmed, sterilised jars and seal. In case you fancy a jelly instead:- Apple and Rosehip Jelly - makes about 1.5kg or just over 3lbs jelly - 1.35kg cooking apples 675g rosehips granulated sugar Chop the apples without peeling or coring and put into a large preserving pan with the rosehips. Just cover with water and bring to the boil. Simmer, crushing the rosehips against the sides of the pan to release the flesh until the apples are soft. Strain the fruit through a muslin bag overnight. Measure the liquid and for every 600ml of liquid, add 450g sugar. Over the heat, allow the sugar to dissolve and then bring to a rapid boil. Boil until setting point is reached. This could take up to 25 minutes. Pour into warmed, sterilised jars and seal. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted August 14, 2008 Share Posted August 14, 2008 I make rosehip syrup every year and it's lovely on ice cream or added to apples when making crumbles, pies etc and it's fab if you've got a cold as it's full of vitamin C. My boys love a spoonful everyday when they've got a cold. Quote Link to comment Share on other sites More sharing options...
Snowy Posted August 14, 2008 Share Posted August 14, 2008 Just a thought - they need to have had some frost on them to soften them up, so either pick after the first frost ( ) or bung them in the freezer for a few days before using Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted August 14, 2008 Share Posted August 14, 2008 Cor...Snowy....those recipes sound divine. Quote Link to comment Share on other sites More sharing options...
surferdog Posted August 14, 2008 Share Posted August 14, 2008 I make rosehip syrup every year and it's lovely on ice cream or added to apples when making crumbles, pies etc and it's fab if you've got a cold as it's full of vitamin C. My boys love a spoonful everyday when they've got a cold. Kate, what's your recipe for rosehip syrup? I remember being given a spoonful of this every day as a child.... Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted August 14, 2008 Author Share Posted August 14, 2008 Yes, I'd like the recipe too please, my lot would eat ice cream every day if they had a chance Mrs B Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted August 14, 2008 Share Posted August 14, 2008 Here you go: Rosehip Syrup from Roger Phillips "Wild Food" book 1kg rosehips 3 litres water 450g sugar Remove stalks and mince or chop the rosehips. Have a pan with 2 litres of the water boiling ready and add the rosehips. Bring back to the boil, remove from heat and leave to infuse for 15 minutes. Ladle rosehips and liquid into a scalded jelly bag and allow the juice to drip through. Return the pulp along with the remaining litre of boiling water. Re-boil, infuse again for 10 minutes and strain as before. Pour juice into a clean saucepan and simmer until it measures approx 1 litre (doesn't really matter precisely though!) then add the sugar and stir to dissolve. Boil for 5 minutes. Pour warm, sterilised bottles and seal. You can either sterilize the bottles in a pan of water or do what I do and freeze them until needed! Quote Link to comment Share on other sites More sharing options...
