Sunday, 11 September 2011

Rosehip and Apple Jelly

So here is my second recipe from my foraging fruit (and the apples which came from the garden).
Rosehip and Apple Jelly:

  • 1kg of windfall apples
  • 1lb of rosehips
  • 800g (approx) of sugar

So here is what to do:
  1. Peel, quarter and core the apples. To prevent the apples from browning sprinkle with lemon juice if necessary. Put the apples in a preserving pan (a heavy base metal pan) and add enough water to cover them and half a pint extra.
  2. Cook the apples until they soften and turn to a pulp. Whilst this is happening, take the spikey bits off the rosehips and chop into half.
  3. Once the apples are in a pulp, add the rosehips to the mixture and simmer for 10-20 minutes.
  4. Remove from the heat. Sterilize a jelly bag by putting it in boiling water, let this cool before you touch it and then pour the apple-rosehip mixture into it.
  5. Suspend the jelly bag over a non-metallic bowl and allow it to drip overnight.
  6. Measure the juice which has dripped in the bowl (I got 2 pints) and then bring this to boil in a preserving pan. For every pint of juice stir in 400gs of warmed sugar and keep stirring until it is dissolved.
  7. Boil the juice to a setting point of 105 degrees. You can tell this by a jam thermometer or completing the saucer test.
  8. Once it is at setting point, pour it into sterilized jars and seal immediately.

Store in a cool, dry place.

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