1 3/4 cups cleaned rose hips
2 1/2 cups water
Cook rose hips in the water about 15 minutes and occasionally crush them. When they are tender, pour into jelly bag and strain off juice. This quantity yields about 7/8 cup of juice to which add enough water to make a cupful then add one tsp. lemon juice, 3/4 cup sugar and cook rapidly until juice jellies on a silver spoon. This will thin to a honey consistency when cold. It is delicious served on waffles, pancakes, over desserts or in cakes and frostings.
Submitted by: runningtrails on April 1, 2011
Add Your Thoughts
You must be logged in to post a comment.