Rosehip Syrup

Total Time: 1 hr 1 min Preparation Time: 1 hr Cook Time: 1 min

Ingredients

• 1 kg rose hips
• 450 g sugar
• 3 liters water

Recipe

• 1 remove stalks and chop rosehips.
• 2 while you're doing this, bring 2 litres of water to the boil and add the rosehips. bring back to the boil, remove from the heat and leave to infuse for 15 minutes.
• 3 ladle rosehips and liquid into a scalded jelly bag and allow the bulk of the juice to drip through.
• 4 return the pulp to the saucepan and add the remaining litre of of water. re-boil, infuse again for 10 minutes and strain as before.
• 5 pour the juice into a clean saucepan and simmer until it measures about 1 litre.
• 6 add the sugar and stir to dissolve, then boil for 5 minutes. pour the syrup, while still hot, into warm clean bottles within 25 cm of the tops.
• 7 push in new corks (previously boiled for 15 minutes) not too tightly and tie with string.
• 8 place the bottles in the deepest saucepan you have, either on a false bottom or on corrugated paper or newspaper and fill with cold water to the level of the syrup. bring slowly to the boil. simmer for 5 minutes to sterilize, then remove from the pan.
• 9 remove the string and press the corks firmly inches dry the bottles and when corks are dry, dip in melted paraffin wax to keep them air tight.