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"Hunger is the best sauce in the world."--Cervantes

Rose Hip Jelly Recipe

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This recipe for Rose Hip Jelly is from The Cranberry Isles Ladies Aid Society Harvest Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
red rose hips
1 bottle certo
4 1/2 cups sugar
Directions:
Directions:
Gather rose hops and wash. Put hips in post. Cover with water and boil 15 minutes. Mash hips and simmer 10 minutes more. Let stand overnight in a plastic or glass bowl. Next day tied pulp in a bag made of cheese cloth and let drip into bowl. (hang on faucet and put bowl underneath) Don't squeeze as jelly will be cloudy. Measure juice into saucepan. For 2 1/2 cups juice add 1 bottle of certo and bring to boil. Add 4 1/2 cups sugar and continue to boil, stirring until jelly sheets from spoon. Remove from heat and skim off foam. Pour into hot sterilized jars and seal.

 

 

 

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