Traditional Scottish Rosehip Jelly Recipes

TRADITIONAL SCOTTISH ROSEHIP JELLY

Steps:

• Trim the turfts off all the rosehips and then pulse in food processor.Chop the apples in quarters, don't bother to core or peel them, and toss into a large pan. Cover with water and add an extra 300ml/1/2 pint of water on top.
• Bring to boil and cook until they are tender. Now throw in the rosehips breathing a sigh of relief that you won't have to touch the damn things again. Simmer for a further 10 minutes and let it cool a little.
• Set up a jelly bag/cheesecloth in sieve or whatever you have to strain the mix and then pour it in there and let it drip into a bowl overnight.
• Next day resist temptation to squeeze the bag because if you do it will make the jelly cloudy and you've worked way too hard to end up with cloudy jelly.
• Measure the liquid and for every 600ml/1 pint use 400g/14oz of warmed sugar.
• Put all this back into your pan with the lemon juice and slowly bring to the boil to dissolve the sugar. Now boil until you reach setting point of 105c/220f or test with the old chilled saucer technique.
• Let it cool a little before pouring into sterilised jars. Seal and sit back admiring your work.

ROSE HIP JELLY

Steps:

• 1. Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
• 2. Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
• 3. Use a potato masher to mash up the rose hips into a rough puree. Strain using a jelly bag, strainer, or cheesecloth until all juices run out.
• 4. Measure the juice. You will need 3 cups for this recipe. Add more water if you are a little short.
• 5. Place 3 cups of of rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil. The mixture will bubble up considerably. Boil for exactly one minute. Remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
• 6. Clean jars and process in a water bath.