(Recipe) Rose Hip Marmalade

[Guest guest]

Rose Hip Marmalade  

This recipe, was given to by Jackie Carroll from The Chamomile Times

Herbal Newsletter.

 

Ingredients:

1 cup brown sugar for each cup of rose hip mash

 

To prepare rose hips, cut off the bloom stem, cut the hip in half, and

scrape out the seeds and hairy pith. This can be very tedious with tiny

hips, so you may want to save the smallest hips for jellies. Rose hips

used for jellies don't need to be seeded or scraped. A half and half

mixture of rose hip juice and apple juice makes a tasty jelly.

However, for marmalade, clean your rose hips and soak in cold water for

two hours.

Bring water to a simmer and simmer for two hours.

Strain and reserve liquid for jellies or other recipes. Measure the

mash, and add 1 cup of brown sugar for each cup of mash. Boil down to a

thick consistency. Pour into sterilized jars and seal.