Light Bites

Rosehip Jelly

When the hedgerows are bursting with bright red rosehips, it's time to pick them for making jellies and syrups. They have a delicious floral flavour, and are rich in vitamin C!

10 minutes, plus overnight in the jelly bag prep, 1 hour cook

Serves 1-2 jars

Ingredients

500g rosehips, stalks removed

1kg cooking or tart apples, roughly chopped

Warmed sugar (see below for quantity)

Special Kit:

A jelly bag

Method

Place the rosehips and the apples in a preserving pan. Add enough water to cover them and simmer gently for around 45 minutes until the fruit is soft and pulpy. Mash the fruit with the back of a spoon, then pour it into a jelly bag and leave undisturbed overnight, collecting the drips underneath in a measuring jug. Allowing your jelly to drip through slowly will ensure it sets clear.

Use 450g sugar to every 600ml juice (the general rule is 450g sugar to every 600ml juice will make roughly 750g jelly). Place the juice in a preserving pan, add the warmed sugar and stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point. Skim if necessary.

Pour the jelly into hot, sterilised jars and seal.