A perfect recipe to keep coughs and colds at bay as rosehips contain 30 times more vitamin C than an orange. If it wasn’t pouring of rain outside I would be out there picking them this instant. Incidentally, the roots of wild roses are also a cure for the bite of a mad dog!! should you happen to come across one.
500 g (1lb 2 oz) ripe rosehips (stems removed)
2 tbsp lemon juice
1 kg (2lb 4oz) crab or cooking apples
- wash and drain and chop the rosehips (be careful of the tiny spines inside which can get under the skin and be a pain)
- put the rosehips into a saucepan with the lemon juice and chopped apples (include the cores, pips and skin)
- bring to the boil and simmer for 30 minutes
- mash everything up
- pour into a jelly bag or muslin lined sieve (or if you don’t have anything so fancy then try some nylon tights. You need a fine mesh to filter the spines)
- leave overnight to drip
- return the liquid to a pan and add 450 g (1lb) sugar for ever 1 pint of liquid
- stir over a low heat until the liquid dissolves
- increase the heat and boil rapidly for 5 – 10 minutes
- test for a set (stick a bit on a cold plate and see if it wrinkles)
- if it doesn’t set continue boiling and try again.
- remove the mixture from the heat, skim off any scum and pour into warm sterilised jars.
- it will keep for up to a year.