INGREDIENTS

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

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