Ingredients
2 lbs (.9 kg). rose hips
2 lbs (.9 kg). apples, peeled and cored
5 cups (1175 ml) water
1 lemon, juice only
5 lbs (2.3 kg).granulated sugar, approximately
Method
Sources
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Fine cheesecloth for straining, cheesemaking, clarifying
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
Fine cheesecloth for straining, cheesemaking, clarifying
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Wash the rose hips and chop the apples. Place in separate cooking pans and add half the water to each. Add the lemon juice to the rose hips. Bring both pans to a gentle boil and then simmer until fruit is solf and pulpy. Place the juice and pulp together in a jelly bag (or 3 or 4 layers of muslin) and allow the juice to strain through into a clean bowl. Do not press or squeeze the fruit. Measure the strained juice and allow 2 cups (475 ml) of sugar to each 2-1/2 cups (600 ml) of juice. Place the juice and sugar in a clean pot. Bring to a boil stirring until the sugar is dissolved, then boil rapidly until the setting point is reached at 222 degrees (100 C.). Skim and pour into sterilized jars. Cover and place in hot water bath.