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Suggest a better descriptionBring the water to the boil in a large, preferably stainless steel or unchopped enamelled saucepan. Press the rosehips through the coarse blade of a mincer and place immediately in the first (larger) batch of boiling water. Bring the mixture to the boil again . As soon as the mixture boils, remove the pan from the heat and leave 15 minutes. Pour the rosehips into a scalded jelly bag and allow the bulk of the juice to drip through. Return the pulp in the jelly bag to the saucepan, add the second quantity of boiling water, re-boil, then allow to stand without further heating for another 10 minutes. Pour the juice into a clean saucepan and simmer to reduce to the volume of the second quantity of water. Add sugar in the proportion of 1 lb for each 30 fl of juice. Stir till dissolved, then boil for a further 5 minutes. Pour the hot syrup into hot bottles and seal at once. Sterilise for 5 minutes. If using corks only, seal with melted paraffin or sealing wax. NB. It is advisable to use small bottles as the syrup will not keep for more than a week or two once opened. Recipe Good Housekeeping Complete Book of Preserving MMed IMH Georges Home BBS 2:323/4.4 Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Ml (2g) | ||
Recipe Makes: 600 Mls | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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