Ingredients
- Rose hips
- Seeds and peelings from 2 tart apples
- Water
- 2 cups sugar
- 1/2 cup lemon juice
Preparation
Step 1
To prepare juice, wash rose hips thoroughly but gently with cool water. Cut off blossoms and stem ends. Slit hips in half; discard seeds. Measure 2 cups into saucepan. Add apple seeds and peelings. Cover fruit with water. Bring to full rolling boil; cook gently until very soft. Pour hot mixture into a damp jelly bag and let drip without squeezing.
For jelly, measure 2 cups prepared juice into saucepan. Stir in sugar and bring to a boil. Add lemon juice and return to full boil; boil rapidly until jelly tests done (220 F at sea level, 218 F at 1000 feet, 216 F at 2000 feet, 214 F at 3000 feet, 212 F at 4000 feet).
Remove from heat and skim jelly. Ladle immediately into hot sterilized 1/2 pint jars, leaving 1/4-inch head space. Adjust lids and process 5 minutes in boiling water bath canner. DO NOT DOUBLE RECIPE.