 |
Rose Hip Jam Recipe | |
Soup | |
|
Ingredients:
3 c. fully ripe rose hips1 orange 1 lemon 1 c. water 1 1/2 c. sugar
Directions:
Remove the stiff hairs from calyx end of rose hips, split open and scrape out the seeds. Wash hips and measure 1 1/2 c. Cut peel from orange and lemon in thin slivers. Add to the water and boil 5 min. Add sugar and stir until dissolved. Add the juice from the orange and lemon and the rose hips. Cover and simmer 15 min. Uncover and cook until hips are clear and transparent and syrup is thick. Pour into hot sterilized jars; seal. Makes about 2 1/2 pint jars. (The fleshy swollen red seed capsule of any of various roses, but especially the wild rose.) | |