 Rose Hip JamIngredients: 4 quart rose hips with black ends removed (about 5 pounds)  3 1/2 cup sugar1 cp. water, wine or sherry Preparation: Gather the rose hips after the first frost. Wash the rose hips well to get rid of any insecticide residue. Cover with water and simmer until the hips are soft and falling apart. Press through a food mill or colander to remove the seeds and larger particles. Press through a finer sieve to remove the smaller fibers and seed bits. Cook the pulp down until it is quite thick. Add about a pound of sugar for every pound of pulp about 3 ½ cups of sugar and check the taste. You might need bit more sugar. Rose hips have enough pectin to jell and enough absorbic acid to make it a little tart. Cook over high heat until the mixture has a thick jam-like consistency. Put in jars. Makes 4 half-pint jars |
