Rose hips - full of vitamin C

I really wanted to make these into a necklace they were so
pretty. And I really would like to be able to make oil from
those seeds. There's so many of them.
Autumn, not at all my favorite season, does have a few redeeming qualities.  One is the crops that are there for the picking.  I'm not a cook, but I love to bake and make sweet stuff.  That of course includes jams, jellies and syrups.  I have posted a few of my recipes but one I haven't posted yet is rose hips.  I picked a lot last year.  I in fact only discovered them here last year as I was walking the dogs.

There is this huge overgrown bush close by my house in no mans land and suddenly it was full of these lovely red fruits.  I quickly realized that they were rose hips and having read about them in Danish magazines for years (decades) I excitedly went a picked a few.  And then a few more and then even more since I started seeing them everywhere.  I think I still have some in the freezer since last year and I guess I'll use those to feed the birds this winter.  My only regret is that I am not able to extract oil from the seeds because there are so many seeds, it's unbelievable.  I did find a something on the internet that was supposed to do that, but It was too expensive.  But it would sure be fun to be able make my own rose hip oil.  I have infused rose hips in oil, but it's not the same.

But this summer was very good and so far the only sign of autumn is in the shorter days, so now we can light candles in the evening (and taking photo's without flash is getting increasingly difficult.  But temperatures are still in the 60's (we call that summer over here) so I have to wait a bit longer to gather a decent crop of rose hips since they are at their best just after the first frost.  And I read somewhere that rose hips have the most vitamin C in the coldest regions so here it must contain mega quantities.  But I have started to collect a few to make into a jelly to join the red currant and gooseberry jellies that I have already made.  I like to make small quantities, so my recipes are usually enough for maybe 6 jars or so.  Although i only had 3/4 of a jar of gooseberries, but boy are they good!

I like to make fruit syrup as well a jellies and one of the advantages of not making jam out of the rose hips is that there are a lot of tiny hairs inside and they used to be used a an itching powder by naughty boys in the olden days (before my time) and most recipes recommend that the seeds and the hairs be removed.  I'm too lazy to do that.  It's just too much work.  So here is my recipe for a jelly where that stuff is just sived away.

2.3 liters / 2 quarts   Rose hips
1.7 liter / 1.5 quarts  Water
1/2 cup lemon juice
1 packet pectin (depending on what you use the directions can be different)
1/4 tsp butter
3.5 cups sugar

Top and tail the rose hips and put them in a pot, pour the water over and let simmer for about 1 hour, or until the rose hips are soft.  Mash this in the pot with a potato masher or use a food processor if you wish.  The pour this into a jelly cloth contraption and let the juice run of for at least an hour, longer if you can.  Squeeze out all the juice.

Now measure the juice, you need 3 cups.  If there isn't enough then add water.

The juice along with the lemon juice is put into a clean pot and this is heated.  Add 3 tsp of sugar to the pectin and set aside.  Add the rest of the sugar to the pot and when that is dissolved, but the butter in and boil the whole thing hard for 1 minute.  Then add the pectin/sugar blend and boil for another 1/2 minute.  Pour into sterilized jars.  Close them when cold.


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