| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg-cook, Oct., Fatfree | 1 | Servings | ||
INGREDIENTS
| 4 | qt | Rose hips with black ends |
| Removed | ||
| (about 5 pounds) | ||
| 3 1/2 | c | Sugar |
| x | Water (Wine or sherry) |
INSTRUCTIONS
Gather the rose hips after the first frost. I am not sure why this is done but I have several sources that say to do it, including my grandmother, so I wait. Wash the rose hips well in case there is any insecticide residue. Cover with water and simmer until the hips are very soft and falling apart. Press through a food mill or colander to remove the seeds and larger particles. Press through a finer sieve to remove the smaller fibers and seed bits. Cook the pulp down until it is quite thick. How thick? That is hard to say. Thicker than heavy cream. I check the measurements at this point. I add about a pound of sugar for every pound of pulp. The 3 1/2 cups is my measurement from the last time I made this. Add the sugar and check the taste. Sometimes I add a bit more sugar. Rose hips have enough pectin to jell and enough ascorbic acid to make it a little tart. Cook over high heat until the mixture has a thick jam-like consistency. Put in jars. Makes 4 half-pint jars From: phill@mack.RT66.com (Patricia Hill). rfvc Digest V94 Issue #213, Oct. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“Jesus: If only you knew . . .”