Rosehip and Rowan Marmalade RecipeOrigin: Britain Period: Traditional |
Ingredients
2kg ripe dog rose hips or rugose rose hips (or a blend) 
Rosehip and Rowan Marmalade Preparation:Method:Wash and pick the rose hips then add the fruit to a pan along with the water, rowan berries, apples, the juice of 4 oranges and the peel of 2 oranges. Bring to a simmer, cover, and stew until the fruit is pulpy. Remove the flavouring ingredients then turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night (do not press down as this will make the base jelly cloudy). In the meantime, cut the peel of 2 of the oranges into strips. Place in a bowl with the juice of 2 oranges then cover and set aside to soften over night. The following day combine the strained juice with the orange juice and peel mix then measure the volume of juice then add 80g of sugar per 100ml of liquid then heat gently in a pan, stirring until all the sugar has dissolved. Now add the lemon juice (this acidifies the mixture and helps it set). Bring the syrup to a boil and continue boiling rapidly for at least 20 minutes. Test for seting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 100°C for 15 minutes. Seal securely and store. |
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