Saturday, 20 November 2010

Rose hip Jelly

We collected these rose hips on a cheery autumn picnic but cheery autumn rose hips aren't at their best. They need bletting which is a fancy term for starting to go a bit yucky. We put them in the freezer to mimic the deep frosts and as soon as I remembered them it was time to go.

Following the recipe in Preserves it has a quick spin in the food processor and then added to some chopped apples to cook down.

After the cooking and straining, then more cooking it turned into this. A jelly that bridges the gap between sweet and savoury. And made with foraged hips and leftover apples all it cost me was the sugar and my time.

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