Traditional Scottish Rosehip Jelly Recipes
TRADITIONAL SCOTTISH ROSEHIP JELLY
Super easy recipe for traditional Scottish rosehip jelly, perfect with a cheese board, on toast, in baking and as a glaze for roasts too.
Provided by Karon Grieve
Categories preserves
Time 55m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 106 kcal, Carbohydrate 27 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
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