Meals and Courses

Rosehip & Apple Jelly

prep 30 mins, plus straining cook 55 mins–1¼ hours
  • 400 g (13 oz) ripe red rosehips, left whole
  • 1 kg (2 lb) cooking apples, roughly chopped (no need to peel or core)
  • 1 litre (1¾ pints) water
  • about 875 g (1¾ lb) granulated sugar
  • juice of 1 lemon
  • 15 g (½ oz) butter (optional)

Add the hips and apples to a preserving pan with the measurement water. Bring to the boil, then cover and simmer gently for 45–60 minutes, stirring and mashing the fruit from time to time with a fork, until soft.

Leave to cool slightly, then pour into a scalded jelly bag suspended over a large bowl and allow to drip for several hours.

Measure the clear liquid and pour back into the rinsed preserving pan. Weigh 500 g (1 lb) sugar for every 600 ml (1 pint) of liquid, then pour into the preserving pan. Add the lemon juice and heat gently, stirring from time to time, until the sugar has dissolved.

Bring to the boil, then boil rapidly until setting point is reached (10–15 minutes). Skim with a draining spoon or stir in butter if needed.

Ladle into warm, dry jars, filling to the very top. Cover with screw-top lids, or with waxed discs and cellophane tops secured with elastic bands. Label and leave to cool.

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