Saturday, October 1, 1994 11:07:58 AM
rec.food.recipes Item
  From:           Patricia Hill ,interNet
  Subject:        VEGAN: Rose Hip Jam
  To:             rec.food.veg.cooking,interNet
                  rec.food.recipes
In the referenced article, nieka@u.washington.edu (Judy 
Schroeder) writes:
: Request recipe for rose hip jelly.  I have lots of
: rose hips and i understand they are a good source 
of Vitamin C.
Rose Hip Jam  
             Patricia Hill phill@rt66.com
4 quarts rose hips with black ends removed
(about 5 pounds)
3 1/2 cups sugar
water  (Wine or sherry)
Gather the rose hips after the first frost. I am not 
sure why this is 
done but I have several sources that say to do it, including 
my 
grandmother, so I wait. Wash the rose hips well in case 
there is any 
insecticide residue. Cover with water and simmer until 
the hips are 
very soft and falling apart. Press through a food mill 
or colander 
to remove the seeds and larger particles.  Press through 
a finer sieve 
to remove the smaller fibers and seed bits.
Cook the pulp down until it is quite thick. How thick? 
That is hard to 
say. Thicker than heavy cream.  I check the measurements 
at this point.  
I add about a pound of sugar for every pound of pulp. 
The 3 1/2 cups 
is my measurement from the last time I made this.
Add the sugar and check the taste.  Sometimes I add 
a bit more sugar. 
Rose hips have enough pectin to jell and enough ascorbic 
acid to make 
it a little tart. Cook over high heat until the mixture 
has a thick 
jam-like consistency. Put in jars.  Makes 4 half-pint 
jars