Rose Hip Crumble Pie Recipes

ROSE HIP CRUMBLE PIE

Steps:

• 1. Prepare pastry and line a pie pan.
• 2. Soften rose hips in milk.
• 3. Sift together flour, baking powder, and salt. Cream in shortening and brown sugar, mixing well. This makes a crumbly mixture--reserve one cup for topping. To the remainder add the egg yolks and rose hips.
• 4. Beat the egg whites until peaks form. Fold into the berry mixture.
• 5. Spoon into pie pan and sprinkle with crumbly topping. Garnish with pecans if desired.
• 5. Bake at 350 degrees for 35 to 45 minutes.

ROSE HIP JELLY

Steps:

• Remove the blossom remnant from the rose hips.
• Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
• Crush the rose hips or chop in a food processor.
• Strain the juice in a cheesecloth-lined sieve.
• Add any additional water if need to bring the juice up to 4 cups.
• Bring the juice and sugar to a boil.
• Add the margarine, then the liquid pectin.
• Bring back to a boil, stirring constantly; boil hard for 1 minute.
• Remove from heat.
• Skim foam from surface.
• Pour into sterile pint jars and seal.
• Process in boiling water bath for 5 minutes.

PLUM CRUMBLE PIE

Steps:

• Preheat the oven to 450 degrees F.
• Place the granulated sugar, tapioca flour, cinnamon, ginger, cardamon and plums in a large bowl and toss together.
• Stir in the jam.
• Spoon the filling and any juices into the unbaked pie shell.
• Place the pie plate on a baking sheet to catch any juices.
• Combine the all-purpose flour, brown sugar and cinnamon in a large bowl.
• Cut in the butter and work with your fingers until you have both small and large pieces.
• Sprinkle the crumble over the plums.
• Bake for 15 minutes or until the pastry edge looks cooked.
• Reduce the heat to 375 degrees F and bake for another 30 to 35 minutes or until the juices are bubbling and the topping is brown.

ROSE HIP KETCHUP

Steps:

• Boil the first four ingredients together.
• When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
• Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
• Remove spice bag.
• Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
• Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.

ROSE HIP SYRUP

Steps:

• Combine rose hips, mint, apple and tea in saucepan.
• Cook over low heat, stirring occasionally for about an hour.
• Strain.
• Add sugar to liquid and bring to a boil.
• Reduce heat and boil lightly for 15 minutes, stirring constantly to prevent syrup from sticking to the pan.
• Store syrup in refrigerator until ready for use.

ROSE HIP AND RHUBARB JAM

Steps:

• In a large sauce pan, combine rose hips, water, rhubarb and salt.
• Boil rapidly for 2 minutes.
• Add 2 cups sugar and lemon rind.
• Boil again, rapidly for another 2 minutes.
• Carefully pour into sterilized jars and seal.
• Process in hot water bath for 15 minutes.