Ingredients:1 kg/ 2 1/4 lbs Rosehips
1.5 litres/2 3/4 pints water
600g/1lb 5oz white granulated sugar
- First of all top and tail the Rosehips until you have 1kg/2 1/4 lbs prepared weight.
- Bring the water to the boil as soon as it is bubbling pop the Rosehips into a food processor or a mincer until they are all chopped up. Pop them straight into the boiling water as it helps preserve the Vitamin C.
- Bring the mixture to the boil. Then switch off and allow to stand for 15 minutes.
- Pour into a jelly bag and leave to drip overnight. Do not squeeze the jelly bag as this will result in a cloudy jelly. Reserve the pulp.
- Into a cleaned preserving pan bring a further 750ml/ 1 1/4 pints fresh cold water, bring this to the boil and stir in the retained pulp. Pour into a fresh jelly bag and leave to drip for about 3 to 4 hours.
- Combine and blend the two sets of juices; this is important as the first batch will be stronger than the second and therefore you want the strength of the syrup to be consistent throughout.
- Transfer the juices into a cleaned pan and boil to reduce the liquid until there is about 900ml/1 1/2 pints of the juice left. Add the sugar and boil for about 5 minutes.
- Pour into hot sterilised bottles, seal and label.
- I then hot water bath process the bottles as it helps extract the air and keeps the produce for longer. I do this in my baby bottle steriliser for 30 minutes from the commencement of boil.
The initial first batch of Rosehip juice which will be blended with the second batch