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Rosehip syrup.
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Jamanda
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Joined: 22 Oct 2006
Posts: 34878
Location: Devon
PostPosted: Mon Oct 24, 16 12:24 pm    Post subject:  Reply with quote    

If you get round to it Chez, can I swap a bottle for something?

gz



Joined: 23 Jan 2009
Posts: 5817
Location: Ayrshire, Scotland
PostPosted: Mon Oct 24, 16 12:27 pm    Post subject: Reply with quote    

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!

Hairyloon



Joined: 20 Nov 2008
Posts: 14685
Location: Today I are mostly being in Yorkshire.
PostPosted: Mon Oct 24, 16 3:57 pm    Post subject: Reply with quote    

gz wrote:
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?

gz



Joined: 23 Jan 2009
Posts: 5817
Location: Ayrshire, Scotland
PostPosted: Mon Oct 24, 16 5:10 pm    Post subject: Reply with quote    

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

Slim



Joined: 05 Mar 2006
Posts: 4538
Location: New England (In the US of A)
PostPosted: Mon Oct 24, 16 5:19 pm    Post subject: Reply with quote    

gz wrote:
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


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!

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41656
Location: North Devon
PostPosted: Mon Oct 24, 16 5:25 pm    Post subject: Reply with quote    

Marrow and ginger is quite traditional. It's good if you like gingery sweet gloop.

Chez



Joined: 13 Aug 2006
Posts: 35839
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Mon Oct 24, 16 6:16 pm    Post subject: Reply with quote    

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.

frewen



Joined: 08 Sep 2005
Posts: 11297

PostPosted: Mon Oct 24, 16 7:41 pm    Post subject: Reply with quote    

That is so true

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Tue Oct 25, 16 7:14 am    Post subject: Reply with quote    

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!)

gz



Joined: 23 Jan 2009
Posts: 5817
Location: Ayrshire, Scotland
PostPosted: Tue Oct 25, 16 10:06 am    Post subject: Reply with quote    

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

sgt.colon



Joined: 27 Jul 2009
Posts: 5794
Location: Just south of north.
PostPosted: Tue Oct 25, 16 11:40 am    Post subject: Reply with quote    

I made some one year Chez using the RC recipe. It was very unispiring in taste so I've never done it again.

Chez



Joined: 13 Aug 2006
Posts: 35839
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Tue Oct 25, 16 12:19 pm    Post subject: Reply with quote    

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.

sgt.colon



Joined: 27 Jul 2009
Posts: 5794
Location: Just south of north.
PostPosted: Tue Oct 25, 16 12:26 pm    Post subject: Reply with quote    

Maybe you could do a bit of both then everyone is happy.

Chez



Joined: 13 Aug 2006
Posts: 35839
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Tue Oct 25, 16 12:29 pm    Post subject: Reply with quote    

Might need more rosehips

Hairyloon



Joined: 20 Nov 2008
Posts: 14685
Location: Today I are mostly being in Yorkshire.
PostPosted: Tue Oct 25, 16 2:30 pm    Post subject: Reply with quote    

Chez wrote:
Might need more rosehips

If you get to mine before I do then you're welcome to them.

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