99 WORDS...AND A LITTLE BIT MORE
It is true, rose hips will show up in a variety of colours, but I am drawn to the red ones, just because I am.
Once we have our first frost, the pods are ready for picking, if the birds and bears haven’t beat you to it. They are one of the best sources of vitamin C and make great jelly.
The recipe I’m including here came to me on a scrap of paper from a friend who said she’d received it from her grandmother.
- Lots of Rose Hips
- Wash rose hips quickly in warm water. Cover with water and boil until soft (about 1 ½ hours). Adding water to keep berries covered.
- Put berries through a sieve to remove seeds. Measure pulp.
- Add 2/3 cup sugar for each cup of pulp AND one package of pectin for each 4 cups of pulp.
- Bring to a hard boil and continue boiling for one minute.
- Place in small-sterilized jars and seal.
- The original recipe calls for melted wax to seal. The modern metal lid and ring sealing process works too.
- Use your brand choice of pectin. I like to use liquid.
- Consider the amount of rose hips needed may not be what you can harvest. I suggest cooking and pushing the berries through a sieve with however many berries picked. Then measure the pulp into 1 cup measurements and freeze until you have the remaining amount needed.