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Chez

Rosehip syrup.

I have just over a lb of rosehips. Does anyone have a reliable recipe? I gave one of those steamer juice extractor things if that would make it easier.no smilies
gz

I use the one in the HMSO Home preservation book.

2lb ripe rosehips 1 lb sugar 4.5 pint water

Have ready 3 pt boiling water, in a pan. Mince rosehips in a coarse mincer, place straight into the water and return toboil. As soon as it does,remove from heat and leave to sit 15 min.
Pourinto scalded jelly bag, allow the bulk of juice to drip through.
Return pulpto pan, add 1.5 pint boiling water, reboil and allowto stand for 10 mins before straining as before.

Pour juice into clean pan, boilitdown toabout1.5 pint, add sugar,boil for a further 5 min.

Bottle while hot, into hot bottles,
Process by putting into a deep pan of hot water with afalse bottomandboil 5 minutes.

Remove, cool, seal by dipping the tops into paraffin wax.
Use small bottles as it only keeps a week or two once opened.

In my experience it disappears quickly !!no smilies
Hairyloon

When are rosehips ripe?
Mine are either rock hard or so squishy as to suggest they're rotten.
I think I've got a good crop if I can get to them in time...no smilies
Chez

Thanks gz, will give that a go.

HL. Now-ish. But I think it depends on the variety and the weather etc etc..no smilies
Hairyloon

Thanks gz, will give that a go.

HL. Now-ish. But I think it depends on the variety and the weather etc etc..

Thanks, but I meant how do you tell?no smilies
Jamanda

If you get round to it Chez, can I swap a bottle for something?no smilies
gz

If they are nice and red and pick easily they are ready...and I put them in the freezer until I need them, thereby giving them "frost".

This is handy as it breaks down the cell walls...firstly you get more juice, secondly it reduces pectin, handy to do with any fruit you are making cordial or syrup from...less likely to get it setting in the bottle!no smilies
Hairyloon

If they are nice and red and pick easily they are ready...and I put them in the freezer until I need them, thereby giving them "frost".

Thanks. I was wondering about freezing them...

Quote:
This is handy as it breaks down the cell walls...firstly you get more juice, secondly it reduces pectin, handy to do with any fruit you are making cordial or syrup from...less likely to get it setting in the bottle!

I take it that they have a lot of pectin then. Might they go well with rhubarb to make jam?
Is it rhubarb jam that's tricky to get to set?no smilies
gz

I generally use apples with the wild berries, whether wild,crab or cooker, so I'm not sure re pectin content....but I did have one batch of rosehip syrup go thicker than expected once.

Rhubarb CAN be tricky, also Marrow..

I generally use the temperature test for setting...but always use the teaspoonful on a cold saucer
:lol:no smilies
Slim

I generally use apples with the wild berries, whether wild,crab or cooker, so I'm not sure re pectin content....but I did have one batch of rosehip syrup go thicker than expected once.

Rhubarb CAN be tricky, also Marrow..

I generally use the temperature test for setting...but always use the teaspoonful on a cold saucer
:lol:

Wait, (I think I'm translating appropriately) you make jam with big old zucchinis?

Is it any good?

When we get into unusual jams/jellies like corn cob jelly I start to wonder what the point is, relative to just setting up a sugary gelatin! :lol:no smilies
sean

Marrow and ginger is quite traditional. It's good if you like gingery sweet gloop.no smilies Chez

I do like marrow and ginger. It's very traditional. Courgette/zucchini as a vegetable is non-trad as far as I can make out. Marrows on the other hand, have featured at every village fete since the Pleistocene.no smilies frewen

That is so true :lol:no smilies Green Rosie

I make syrup to the same recipe as gz and also pick the hips as soon as they are red and freeze then. The French say you should not pick them before Toussaint (All Saints Day - Nov 1st) but I suspect that was from the pre-freezer age. I also freeze the syrup as I have lost all the lids to my glass bottles or they have gone rusty! Apparently you can also use the hips off Japanese Roses and these are huge but do tend to go squishy quickly (well mine do at any rate!)no smilies gz

if said glass bottles are lid-less you can use corks....just boil them before use, and seal with waxno smilies sgt.colon

I made some one year Chez using the RC recipe. It was very unispiring in taste so I've never done it again.no smilies Chez

I was thinking I could make it sickly sweet and use it on icecream. My other option is to make rosehip vodka. Obviously the children would not be involved in that.no smilies sgt.colon

Maybe you could do a bit of both then everyone is happy.no smilies Chez

Might need more rosehips :)no smilies Hairyloon

Might need more rosehips :)
If you get to mine before I do then you're welcome to them. ;)no smilies
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