Rosehip and Apple Jelly:
- 1kg of windfall apples
- 1lb of rosehips
- 800g (approx) of sugar
So here is what to do:
- 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.
- 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.
- Once the apples are in a pulp, add the rosehips to the mixture and simmer for 10-20 minutes.
- 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.
- Suspend the jelly bag over a non-metallic bowl and allow it to drip overnight.
- 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.
- Boil the juice to a setting point of 105 degrees. You can tell this by a jam thermometer or completing the saucer test.
- Once it is at setting point, pour it into sterilized jars and seal immediately.
Store in a cool, dry place.