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Title: Rose Hip Syrup
Categories: Beverages Fruit British Historical
Yield: 2 Pints
| 900 | g | Ripe rosehips |
| 450 | g | Sugar |
| 1 2/3 | l | Boiling water (1) |
| 900 | ml | Boiling water (2) |
Have ready the larger quantity (1) of boiling water, preferably in an aluminium or unchipped enamel saucepan. Press the washed rosehips through the coarse blade of a mincer and place immediately in the boiling water. Bring to the boil again. As soon as the mixture boils, remove the pan from the heat and leave to steep 15 minutes.
Pour the rosehips into a scaled jelly bag and allow the bulk of the juice to drip through. Return the pulp in the jelly bag to the saucepan, add the smaller quantity (2) of boiling water and bring back to the boil again. Turn off and steep away from the heat for 10 minutes this time. Strain again through the jelly bag, and combine the two steepings.
Pour the juice into a clean saucepan and boil hard to reduce to about the same volume as the second lot of water (2). Then add the sugar. Stir until dissolved, then boil for a further 5 minutes. Pour the hot syrup into hot bottles ands seal at once. Sterilise for 5 minutes. If using corks only, seal with melted paraffin or sealing wax. Note - it is advisable to use small bottles as the syrup will not keep for more then a week or two once opened.
Recipe Good Housekeeping "Complete Book of Home Preserving" Mmed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 01 Aug 97 National Cooking Echo Ä
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