Monday, 19 August 2013

Rosehip Syrup

I popped round to a friend's house today because she has Rosehips growing and I'd never seen them before.  There, I admit it, purely nosey!

rosehip berries and flower
We did a swap, rhubarb for rosehip, both very happy (and one of her girls ran round with one stalk of rhubarb as an umbrella, it was so big!).

I had a look at some recipes and decided that I would save some of the seeds and see if I could get some to grow for us, and make Rosehip Syrup with the rest.  The recipe didn't say to take the seeds out and as it's going through a jelly strainer, I didn't see the point in deseeding all of them anyway.

So the recipe, as per usual, has in itallics what actually happened.

1kg Rosehips (550g)
3 litres of boiling water (1.5 litres)
500g soft dark brown sugar (250g soft light brown sugar)

Bring to the boil 2 litres of the water (1 litre).

Put rosehips in a food processor until it's a pulp, then add to the water. WooHoo, from here I followed the instructions!

Bring the water back to the boil, remove from heat and allow to steep for 20 minutes.

Pour all into a scalded jelly bag and allow the juice to drip through. Squeeze the bag to get as much liquid as possible.

Add the pulp back to a saucepan containing 1 litre of water (500 ml) and bring back to the boil. Remove from the heat and steep for another 20 minutes before straining through the jelly bag again.  Not bothering to take these photos..... I'm sure you don't need to see the same pics again (but if you do, just look up a bit!)

Add sugar to the strained rosehip liquid, dissolve, allow to simmer for five minutes, then pour into hot, sterilised bottles.

Makes approximately 2 litres (made 1.4 litres)

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