Archive for Downsizer For an ethical approach to consumption
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chez
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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.
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gz
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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 !!
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Hairyloon
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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...
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chez
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Thanks gz, will give that a go.
HL. Now-ish. But I think it depends on the variety and the weather etc etc..
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Hairyloon
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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?
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