Rose Hip Jelly

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 8 cups rose hips
• water
• 7 1/2 cups sugar
• 1/2 teaspoon margarine or 1/2 teaspoon butter
• 1 (3 3/8 ounce) envelope liquid pectin (certo)

Recipe

• 1 remove the blossom remnant from the rose hips.
• 2 bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
• 3 crush the rose hips or chop in a food processor.
• 4 strain the juice in a cheesecloth-lined sieve.
• 5 add any additional water if need to bring the juice up to 4 cups.
• 6 bring the juice and sugar to a boil.
• 7 add the margarine, then the liquid pectin.
• 8 bring back to a boil, stirring constantly; boil hard for 1 minute.
• 9 remove from heat.
• 10 skim foam from surface.
• 11 pour into sterile pint jars and seal.
• 12 process in boiling water bath for 5 minutes.