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Our Lady's Loom, Larder, and Laundry (Forum Locked Forum Locked)
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molly
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Posted: Aug 18 2009 at 11:55am | IP Logged Quote molly
Anyone ever make these? I am doing this today and I have a few questions.
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florasita
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Posted: Aug 18 2009 at 12:57pm | IP Logged Quote florasita
well the tea is easy you just take your dried rose hips and add boiling water . I also like to add a bit of hibiscous to rose hip tea .
Are you picking your own hips ? I do this in the autumn but not till have the first frost I was told . I pick them and break them trying to get all the seeds and fluffy stuff out then let dry .
I've only made rose petal jam not rose hip so cannot help you there . I would like to try and make a jelly this fall if I get enough hips .
have fun

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mcchatty
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Posted: Aug 18 2009 at 2:55pm | IP Logged Quote mcchatty
Rose hip jam has been around at least since the 1600's. I grow Rugosa roses, just so I can make some.
1and 1/2lbs of rose hips,halved (that's going to look like a LOT-about 4 quarts, I think)
1 cup water
1 lb sugar
juice of one lemon
Wash those suckers well- I actually soak them in the sink and then rinse several times with hot water.
In a non reactive pan, boil the hips and water. They will quickly cook down. You want to let it simmer at least 20 minutes. When the hips are tender, remove form heat. Let it cool a bit and then either push it through a strainer, or a food mill. NOT a food processor, that won't get the tough fibers out.
Combine the puree and sugar and lemon juice and cook until the sugar dissolves and it is as thick as you like. You can certainly add more sugar if it seems too tart.
You may want to add a drop or two of red food coloring, depending upon the variety and the year, it can look more khaki then pink, and that is a sad state of affairs indeed.
Put into sterilized jars ( I favor the 1/2 pints for this) and seal.
good luck, mcchatty
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