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rosehip jelly by larderlove

Traditional Scottish Rosehip Jelly

Karon Grieve
Super easy recipe for traditional Scottish rosehip jelly, perfect with a cheese board, on toast, in baking and as a glaze for roasts too.
4.16 from 39 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course preserves
Cuisine Scottish
Servings 30 servings
Calories 106 kcal

Ingredients
 

  • 1 kg apples any sort really
  • 450 g rosehips
  • 500 g sugar
  • 1 lemon juice only

Instructions
 

  • Trim the turfts off all the rosehips and then pulse in food processor.Chop the apples in quarters, don't bother to core or peel them, and toss into a large pan. Cover with water and add an extra 300ml/1/2 pint of water on top.
  • Bring to boil and cook until they are tender. Now throw in the rosehips breathing a sigh of relief that you won't have to touch the damn things again. Simmer for a further 10 minutes and let it cool a little.
  • Set up a jelly bag/cheesecloth in sieve or whatever you have to strain the mix and then pour it in there and let it drip into a bowl overnight.
  • Next day resist temptation to squeeze the bag because if you do it will make the jelly cloudy and you've worked way too hard to end up with cloudy jelly.
  • Measure the liquid and for every 600ml/1 pint use 400g/14oz of sugar.
  • Put all this back into your pan with the lemon juice and slowly bring to the boil to dissolve the sugar. Now boil until you reach setting point of 105c/220f or test with the old chilled saucer technique.
  • Let it cool a little before pouring into sterilised jars. Seal and sit back admiring your work.

Notes

Calories are roughly calculated at 1 tablespoon serving of rosehip jelly
The sugar is measured to the amount of juice you have after letting it drip overnight.
If your rosehip jelly doesn't set up when you have left it to cool in its jars simply pour back into a pan and quickly reboil being sure to check for setting point and don't let it boil too long.
 

Nutrition

Calories: 106kcalCarbohydrates: 27gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 100mgFiber: 4gSugar: 20gVitamin A: 670IUVitamin C: 65mgCalcium: 27mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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