ROSE HIP JELLY Gather rose hips while still a little green as they are richer in pectin then. Wash. Trim off any dried plant materi- al, then coarsely grind about 6 cups rose hips. Put in sauce- pan with 2 cups water, cover and simmer until fruit is tender. Strain through jelly bag. You may need to press pulp with a wooden spoon. Measure 3 cups juice into large pan. Add 2 tablespoons lemon juice and 4 cups sugar. Stir and boil about 1 minute. Remove from heat. Add 1/2 bottle pectin. Stir constantly and skim about 1 minute. When well blended, pour into clean, sterilized glasses and seal with paraffin. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |