[richyrich7]

Any idea how long rose hip syrup lasts unopened ? and then opened.
We collected some hips from a derelict lottie today and it tastes fab  

[Kate and her Ducks]

Ooh, I love rosehip syrup. Our mum used to make it when we were little. Seemed to last for ages.

Very helpful I know :oops:

[richyrich7]

 nice tho' init I've been sampling the leftovers all afternoon while making the dinner  

[BigPaddy]

I prefer rosehip wine. Very much like sherry, er which I don't like! maybe it's because I didnt make it???

[amandaandherveg]

Can we have your recipe for Rosehip syrup RichyRich7?  Saw loads of hips near us at the side of the road.  

[richyrich7]

here you are straight from the readers digest "food from your garden" 1st edition.

2lb rose hips
6 pints water
1lb sugar

wash hips remove stalks and calyces,
coarsely mince in blender

Boil 4 pints of the water in a large pan, add the hips and bring back to the boil, and then remove from heat.

Allow to stand for 15 mins then strain thro jelly bag. extract as much juice as possible. Save the juice !

boil the other 2 pints and the pulp out of the jelly bag, bring back to the boil and remove from heat. then strain thro jelly bag.

Mix the 2 juice extracts put in to a clean pan,  reduce it down to about 2 pints.

Add sugar and stir to dissolve,  bring to the boil and boil for 5 mins.

Pour into clean sterilised bottles, small ones are best as it does not keep for to long once opened.

Nice and straight forward I thought it would be harder than that to be honest.  

[Ropster]

What sort of rosehips do you need to use ?
is it a particular sort ?

[Novice but totally hooked]

I made a huge batch of rose hip jelly this year (fab with sausage in thick gravy and mash).

Advertised it at work for a £1.00 a jar and it went within 24 hours (and I only wanted to cover the cost of the sugar!) LOL

Really easy to make -

2 lb rose hips
4 lbs cooking apples chopped

Place both in a large preserving pan and cover with water plus an extra pint.
Boil until rosehips are soft.
Place in a muslin bag and allow liquid to drain out.  I leave overnight with weights on top so that I get as much liquid as possible but apparently squashing it clouds the end result although I haven't really found this to be a problem.
When the liquid has been collected measure it and return to the preserving pan along with 1 lb of sugar for each pint of liquid.
Boil until setting point is reached and pot.

[happy chick]

Righto, I know what I'm doing tomorrow!! Thanks for the recipes; can't wait to try them

[richyrich7]

What sort of rosehips do you need to use ?
is it a particular sort ?

I honestly don't think it matters, we just foraged them off abandoned plots, but I imagine they are dog rose or Rogosa