Side Pannel
Rosehip Syrup
Ingredients List
- 2 lb Ripe rosehips; washed
- 1 lb Sugar
- 60 fl Boiling water
- 30 fl Boiling water
Directions
Bring the water to the boil in a large, preferably stainless steel or
unchopped enamelled saucepan. Press the rosehips through the coarse blade
of a mincer and place immediately in the first (larger) batch of boiling
water. Bring the mixture to the boil again . As soon as the mixture boils,
remove the pan from the heat and leave 15 minutes.
Pour the rosehips into a scalded jelly bag and allow the bulk of the
juice to drip through. Return the pulp in the jelly bag to the saucepan,
add the second quantity of boiling water, re-boil, then allow to stand
without further heating for another 10 minutes.
Pour the juice into a clean saucepan and simmer to reduce to the volume
of the second quantity of water. Add sugar in the proportion of 1 lb for
each 30 fl of juice. Stir till dissolved, then boil for a further 5
minutes.
Pour the hot syrup into hot bottles and seal at once. Sterilise for 5
minutes. If using corks only, seal with melted paraffin or sealing wax.
NB. It is advisable to use small bottles as the syrup will not keep for
more than a week or two once opened.
Recipe Good Housekeeping Complete Book of Preserving
MMed IMH Georges' Home BBS 2:323/4.4
unchopped enamelled saucepan. Press the rosehips through the coarse blade
of a mincer and place immediately in the first (larger) batch of boiling
water. Bring the mixture to the boil again . As soon as the mixture boils,
remove the pan from the heat and leave 15 minutes.
Pour the rosehips into a scalded jelly bag and allow the bulk of the
juice to drip through. Return the pulp in the jelly bag to the saucepan,
add the second quantity of boiling water, re-boil, then allow to stand
without further heating for another 10 minutes.
Pour the juice into a clean saucepan and simmer to reduce to the volume
of the second quantity of water. Add sugar in the proportion of 1 lb for
each 30 fl of juice. Stir till dissolved, then boil for a further 5
minutes.
Pour the hot syrup into hot bottles and seal at once. Sterilise for 5
minutes. If using corks only, seal with melted paraffin or sealing wax.
NB. It is advisable to use small bottles as the syrup will not keep for
more than a week or two once opened.
Recipe Good Housekeeping Complete Book of Preserving
MMed IMH Georges' Home BBS 2:323/4.4
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