Guest guest Posted August 28, 2005 Report Share Posted August 28, 2005 Rosehip Apple Jelly 4lbs apples (windfalls will do) 2lbs ripe rosehips Sugar Peel apples, and place in pan with rosehips with just enough water to cover, plus 1 pint extra. Simmer slowly until cooked. Strain through jellybag overnight. Measure juice, allowing 1lb sugar per pint. Mix sugar and juice in pan and boil until setting point is reached. Pot into warm jars. ~Lesley Ann~ England Quote Link to comment Share on other sites More sharing options...
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