Tag Archives: rosehip

Apple and Rosehip Cheese

Apple and Rosehip Cheese
Author: 
Recipe type: Cheese
Cuisine: British
Serves: Approx 1.5kg (3lb)
 
Ingredients
  • 910g (2lb) cooking apples
  • 300ml (1/2 pint) orange juice
  • 50g (2oz) rose-hips
  • 150ml (1/4 pint) water
  • sugar
Instructions
  1. Roughly chop the whole apples, including the skins and cores.
  2. Chop up the rose-hips and place them in a muslin bag.
  3. Place the apples, orange juice and water in a preserving pan.
  4. Place the muslin bag of rose-hips in the preserving pan, ensuring that the hips cannot escape.
  5. Cook over a low heat until the apples are soft and tender.
  6. Remove the muslin bag of rose-hips and discard them.
  7. Push the apples through a sieve, then weigh the puree.
  8. Return the puree to the preserving pan.
  9. For every 450g (1lb) of apple puree add 450g (1lb) of sugar.
  10. Simmer for 60 minutes, or until the mix becomes very thick, stirring frequently to prevent burning.
  11. Transfer into hot and sterile jars, and seal immediately.
 

Rosehip Jam

Rosehip Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) fresh bright red rosehips
  • 600ml (1 pint) of water
  • sugar
Instructions
  1. Top and tail the rosehips
  2. Place the rosehips and the water in a preserving pan and cook until the hips are very soft and mushy.
  3. Rub the mix through a fine sieve.
  4. Weigh the pulp.
  5. Clean the preserving pan and return the sieved pulp to the pan.
  6. For every 500g (1lb 2oz) of cooked pulp, add 500g (1lb 2oz) of sugar.
  7. Simmer slowly, stirring frequently, until the mix becomes very thick. This may take 1 to 2 hours.
  8. When a spoon is pulled across the surface and leaves a clean line behind it, the mix is ready.
  9. Transfer to warmed and sterile jars, and seal well.
Notes
This can also be treated like a fruit cheese and put into small moulds, lightly oiled first, so the jam can be turned out onto a place in any shape you choose.

If put in moulds, seal well and keep as you would keep a normal jam.
 

Rosehip and Apple Jelly

Rosehip and Apple Jelly
Author: 
 
Ingredients
  • 910g (2lb) of ripe (red) rosehips
  • 1.9kg (4lb) apples
  • Sugar
Instructions
  1. Peel and quarter the apples and place in a preserving pan.
  2. Add the rosehips to the apples in the pan, and just cover with water.
  3. Add one more pint of water and place on the stove to simmer until the fruit is soft and well cooked.
  4. Transfer to a jelly bag and leave overnight to drip into a collecting bowl.
  5. Return the collected juice to a clean preserving pan and add 450g (1lb) of sugar for every 600ml (1 pint) of juice.
  6. Boil until setting point is reached.
  7. Pour into warm prepared jars and seal well.