Jelly: Rose Hip Jelly

posted by Leslie in AK 09-26-100 3:25 PM

Rose Hip Jelly

4 quarts ripe rose hips
2 quarts water
1 package pectin crystals
5 cups sugar
1/2 cup lemon juice

Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice.

Add to juice, lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour into hot sterilized jars.

From: Native Indian Wild Game Fish & Wild Foods Cookbook Edited by David Hunt (Castle Books)
Shared by Peggy, Home Cooking Guide

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