Instructions
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Use a heavy stainless-steel saucepan. Do not use aluminum.
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Add water and rose hips, and simmer until the fruit is tender.
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Drain and rub rose hips through a fine sieve, then measure pulp and return it to the saucepan with an equal amount of sugar.
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Simmer until thick.
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Pour into hot, sterilized, half-pint jars and seal.
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Store in a cool cupboard and use within six months. Refrigerate after opening.
Notes
• Use fresh, dried or frozen.
• Be sure to remove the irritating seeds before use. This can be done by cutting the hips in half and scraping out the seeds with the tip of a paring knife.
• Spread hips out on a screen or tray to dry for storage or freeze.
• Dried whole and powdered rose hips can be found online and at local herb and health food stores
• Be sure to remove the irritating seeds before use. This can be done by cutting the hips in half and scraping out the seeds with the tip of a paring knife.
• Spread hips out on a screen or tray to dry for storage or freeze.
• Dried whole and powdered rose hips can be found online and at local herb and health food stores
