Rosehip Syrup..

Marley Farley · Jan 25, 2009

:gnthb: Here are two recipes I have accumulated... They are well worth the effort I can tell you...:wink::thmb:

Recipe

The directions given by the Ministry of Food during the war for 2 pounds (900gm) of hips.

Method

Boil 3 pints (1.7 litres) of boiling water.

Mince hips in a course mincer (food processor) and put immediately into the boiling water.

Bring to boil and then place aside for 15 minutes.

Pour into a flannel or linen crash jelly bag and allow to drip until the bulk of the liquid has come through.

Return the residue to the saucepan, add 11/2 pints (852ml) of boiling water, stir and allow to stand for 10 minutes.

Pour back into the jelly bag and allow to drip.

To make sure all the sharp hairs are removed put back the first half cupful of liquid and allow to drip through again.

Put the mixed juice into a clean saucepan and boil down until the juice measures about 11/2 pints (852ml), then add 11/4 (560gm) of sugar and boil for a further 5 minutes.
Pour into hot sterile bottles and seal at once.

Hints:

If corks are used these should have been boiled for hour just previously and after insertion coated with melted paraffin wax.

It is advisable to use small bottles as the syrup will not keep for more than a week or two once the bottle is opened.

Store in a dark cupboard.

Source: The Hedgerow Harvest, MoF, 1943

The resulting syrup can be used as a flavouring for milk puddings, ice-cream or almost any sweet, or diluted as a drink.
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Kateyâ??s Rosehip Syrup recipe
Ingredients:

4.5 pts of water
2 lbs of rosehips
1lb of white granulated sugar
Method:

Top and tail the rosehips.
Bring 3 pts of water to the boil.
Mince the rosehips through a course profile mincer (or food processor).
Transfer the fruit into fast boiling water and bring to the boil again. Remove from heat and leave for 15 minutes.
Pour through a sterilised jelly bag/or muslin square (how do I sterilise a jelly bag or muslin square? See Tips and tricks below) and allow the majority of the liquid to drip through.
Return the pulp to the pan and add 1.5 pts of fresh boiling water and bring to the boil. Remove from heat and leave for 15 minutes.
Strain through the jelly bag again.
Pour extracted liquid into a clean saucepan and boil to reduce the liquid to 1.5 pts.
Add the sugar and boil rapidly fro another 5 minutes. Pour into hot sterile bottles and seal immediately. (How do I sterilise bottles? See Tips and tricks below).
Tips and tricks:

Use small bottles (we use recycled vinegar bottles) as it only keeps for a week or so once opened. If you donâ??t want to use bottles the syrup can be frozen in cubes.
How do I sterilise a jelly bag or muslin square?
Both can be scalded with boiling water. If you are using a clean muslin bag or square you can iron them with a hot iron. This also works with tea cloths.

How do I sterilise bottles?
The sterilising method that we used is simple. Just before making the syrup, I quickly wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160� (140� fan-assisted). When the oven has reached the right temperature I turn off the heat. The bottles will stay warm for quite a while. sterilise the lids by boiling these for a few minutes in water.

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Shobhna · Jan 26, 2009

stored away for future reference.
dreaming of summer and roses and then the rosehips.

we have dog roses at work and I'll see if I can harvest those.

Lyn · Feb 18, 2009

I had forgotten about rosehip syrup
My Grand mother used to give it to us all the time. LOL

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Rosehip Syrup..

Marley Farley Affable Admin! Staff Member

Shobhna Gardener

Lyn Gardener

Rosehip syrup

Rosehip and Rosemary tonic?

Rose Hip Syrup

Syrup of fig < must see >

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Rosehip Syrup..

Marley Farley Affable Admin! Staff Member

Shobhna Gardener

Lyn Gardener

Rosehip syrup

Rosehip and Rosemary tonic?

Rose Hip Syrup

Syrup of fig < must see >

Share This Page

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