Title: Rose Hip Jelly
Categories: Preserve Flowers
Yield: 1 Servings

1	lb	Rose hips
1	c	Water
		Sugar

Wash hips. Add water and boil until fruit is soft.

Put through a fine sieve to remove seeds. Measure and heat liquid; when simmering add an equal amount of sugar and boil quickly to jelly stage. Pour into hot sterilized glasses and seal when cool.

* Source: Flower Cookery - by Mary MacNicol * Typed for you by Karen Mintzias

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