Rosehip syrup



Cover with water. Boil, don’t boil dry. Strain when water’s coloured up; add 1lb sugar for every pint. Reduce until syrupy, add lemon juice to taste. Vitamins & also delicious.

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About Claire Napier

Real cool gal
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One Response to Rosehip syrup

  1. Wipe the rhubarb, trim off the base and the leaves and cut the sticks into 1-inch lengths. Put the rhubarb pieces into a bowl and mix in the sugar, water and lemon juice. Cover the bowl and leave in a cool place to stand overnight so that the sugar starts to dissolve. Next day, pour the rhubarb mixture into a preserving pan. Wash the rose petals, then chop roughly and add them to the rhubarb. Stir the mixture over a gentle heat until sugar is dissolved, then bring the jam to the boil and boil rapidly for 5 to 7 minutes until setting point is reached. Test, and stir in the butter. Leave the jam to stand for about 10 minutes before pouring into warmed jars, then seal. Makes 2 lb.

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