Rosehip and Apple Jelly
Author: Jam-Recipes.co.uk
- 910g (2lb) of ripe (red) rosehips
- 1.9kg (4lb) apples
- Sugar
- Peel and quarter the apples and place in a preserving pan.
- Add the rosehips to the apples in the pan, and just cover with water.
- Add one more pint of water and place on the stove to simmer until the fruit is soft and well cooked.
- Transfer to a jelly bag and leave overnight to drip into a collecting bowl.
- Return the collected juice to a clean preserving pan and add 450g (1lb) of sugar for every 600ml (1 pint) of juice.
- Boil until setting point is reached.
- Pour into warm prepared jars and seal well.
Recipe by Jam Recipes at http://jam-recipes.co.uk/jelly/rosehip-and-apple-jelly/
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