2 cups rosa rugosa hips
2 cups water
1 cup water per 1 cup of pulp
Take two cups rosa rugosa hips. Wash thoroughly and cut out the black calyx. Cook hips in two cups water until tender. Mash fruit while cooking. Push pulp through a fine sieve and to each cup of pulp add one cup of water. Then cook until the pulp thickens to the consistency of other jams.
Categories: BWB Jams, Jellies, Butters & Preserves
Submitted by: runningtrails on April 1, 2011