Page 130 - NT 2022 Almanac

Recipe for Rosehip Syrup
Fresh rosehips can also be used to make jelly, jam and pickles.
You can even dry them and sprinkle them on cereal.
You will need:
Large saucepan
Kettle
Muslin cloth or jelly bag Large bowl
Medium saucepan
Metal spoon
Sterilised jars or bottles
I kg rosehips
2 l boiling water 1.5 l cold water 350 g caster sugar
1 Put the rosehips in a large saucepan.
2 Ask an adult to help you pour 2 l of
boiling water on to the hips.
If you can’t find as much as 1 kg rosehips, use a mixture of
3 Bring the mixture back to the boil, then turn off the heat and allow it to sit for 15 minutes so that the rosehips flavour the water.
500 g rosehips and 500 g blackberries.
4 Strain the mixture through a muslin cloth or jelly bag into a large bowl to get rid of any pulp or hairs on the berries, squeezing out as much liquid as you can, then set the bowl aside.
5 Tip the gooey berry mixture from the muslin cloth or jelly bag back into the saucepan.
6 Pour in 1.5 l of cold water and bring the mixture to the boil.
7 Turn off the heat and allow it to sit for 10 minutes.
8 Repeat the straining process through the muslin cloth or jelly bag.
9 Throw away the goo that is left in the muslin cloth or jelly bag.
10 Pour all the strained rosehip liquid into a medium saucepan and boil
it rapidly until the amount of liquid left is reduced by half – to about 1 litre.
11 Use a metal spoon to skim off any scum that comes to the surface, then stir in the sugar until it is dissolved.
12 Pour the syrup into sterilised jars or bottles.
13 The syrup will keep for up to three months,
stored in the fridge. If it is too sweet, dilute it with some tap water.
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