2 Vitamin Rich Traditional Recipes for Rosehips
Homemade Rosehip Syrup & Rosehip Jelly for Winter, Rich in Vitamin C
Oct 31, 2009
Rosehips, a great source of Vitamin C. Pick free from hedgerows through Autumn & Winter. These Traditional Recipes for Rosehip Jelly & Rosehip Syrup - ideal for Kids
With rosehips freely available for picking from the hedgerows throughout the Autumn and Winter months, it is a crime not to utilise these vitamin C enriched berries. With thirty rosehips containing as much Vitamin C as forty oranges, it's easy to see how the berries have retained their popularity throughout the years, their health benefits too are unquestionable.
Rosehip syrup is a fantastic and traditional, vitamin C enriched tonic/medicine for kids and adults alike and certainly disguising the 'medicine' as a delicious topping for pancakes or sauce for icecream will help kids to ensure they reach their '5 a day' level for fruits and vegetables.
Traditional Rosehip Jelly
Ingredients:
- 2lb (900g) cooking apples
- 1lb (450g) rosehips
- Sugar required (See Method for details)
Method:
- Cut out any bruised/damaged parts of apples, then roughly chop. Do not core or peel apples
- Put apples and rosehips into preserving pan, add just enough water to cover
- Bring to boil, then simmer for 45 minutes until fruit is soft (NOTE: Stir from time to time, to prevent burning or sticking to pan)
- Spoon pulp into a jelly bag suspended over a large, clean bowl and leave to drip through for a minimum of 12 hours
- Discard the pulp from jelly bag and measure liquid in bowl.
- Return liquid to preserving pan, add 1lb (450g) of sugar for each pint (600ml) of liquid
- Heat gently, stirring until sugar has completely dissolved
- Bring to rapid boil for 15 minutes until setting point is reached
- Remove scum/residue from jelly with a slotted spoon and then pour and seal into jars or pots
Rosehip Syrup
- 4 pints (2400ml) water
- 2lb (900g) rosehips
- 1lb (450g) white granulated/caster sugar
Method:
- Top and tail rosehips
- Bring 3 pints water to boil
- Coarsely mince or chop hips
- Pour fruit into boiling water for a couple of minutes
- Take pan from heat but allow to stand for at least 15 minutes
- Strain mixture through fine material - sterilised muslin square, or jelly bag, even a tea towel (NOTE: This will take a while, place material into a colandar and leave liquid to drip through slowly)
- Return pulp to pan and and add 1 pint of boiling water, bring back to boil for a couple of minutesleave to stand for a minimum of 15 mins again
- Strain again
- Pour all strained rosehip liquid into pan and boil until the liquid has reduce by half
- Add sugar and boil rapidly for 5 minutes
- Pour into hot sterile jars/bottles and seal immediately (NOTE: Use quite a few small jars/bottles as the syrup will not keep more than a week or so, once opened)
The copyright of the article 2 Vitamin Rich Traditional Recipes for Rosehips in Seasonal Cooking is owned by Dawn Ouedraogo. Permission to republish 2 Vitamin Rich Traditional Recipes for Rosehips in print or online must be granted by the author in writing.
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