[The Lint Mill]

I am abut to make Rosehip Jelly however the recipe from a WI preserves book also uses apple,  has anyone ever made this with Rosehips only?

[tizaala]

I think you have to use apple , or better still crab apple jelly, as the base for a lot of fruit jellies , and brilliant for mint jelly,  and rowan  etc.

[Lesley Silvester]

The reason apple is included is for the pectin as rosehips on their own won't set as well.  You could try adding pectin from a bottle instead.

[kegs]

Taken From May Byron's Jam Book 1923
pg 256 & 257


Rose-Hip Jelly No. 1 
Take a large quantity of well-ripened rose-hips; wash them in a colander and dry them.  Slit them lengthwise; remove the hairs and pips with a sharp penknife; weigh the fruit, and place in a pan with enough water to float it, and a pint of sugar to every pint of fruit.  Boil all together till quite soft, and strain off the liquor, which must be boiled up again for a few minutes and then poured into pots.


Rose-Hip jelly No. 2
Proceed as above, but, having prepared the fruit, cook it till tender in a very little water, then strain off the juice and measure it, as for other jellies.  Boil it up again for ten minutes, add one pint of warmed sugar for every pint of juice, and cook until the jelly sets.

Rose-Hip Marmalade No. 3
Prepare some ripe rose-hips by washing, drying slitting open lengthways, and taking out the pips and small hairs; weigh the rest; place in a preserving-pan, just barely covered with water; cover up and cook slowly till tender.  Add an equal weight of vegetable-marrow chipped very small, and sugar equal, or almost equal, to the weight of both together - i.e. for four pounds of rose-hips and four pounds of marrow, seven pounds of sugar would be ample.  Boil for an hour.

[The Lint Mill]

Thanks Kegs, I knew it could be done!

I make a lot of jellies with added apple but I also sometimes do Rowan/Sloe etc  on its own if I want a deeper taste and colour.

[kegs]

No problem.  Haven't tried out the recipes though so  .