Preparation
Simmer rose hips in soft water. Mash with mash and strain through a corner. They should be about 4 cups of rose hip juice.
Add juice, lemon juice and pectin crystals and stir until the mixture begins to boil hard. Sugar stir once. Bring to a boil and cook for 1 minute, stirring constantly. Remove jelly from heat and skim with a metal spoon.
Pour. Jelly into hot sterilized jars
Yield: about 5 cups
Recipe Source: Native Indian Wild Game & Wild Food Cookbook Edited by David Hunt (Fox Chapel Publishing.)
Reprinted with permission.
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