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Gieblis rosehip jelly

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Ingredients for 1 servings:

  • 400 g rosehips
  • 400 ml water
  • 400 g gelling sugar 1:1
  • 1 dash of lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

From fresh rosehips

Wash the rosehips and, if possible, trim both ends to prevent the stem from impairing the flavor. Bring the water to a boil and cook the rosehips for 5 minutes while stirring. Strain the resulting liquid through a sieve, crushing the remaining rosehips in the sieve. Then pass the liquid through a filter, such as a coffee filter. Bring back to a boil and cook with the preserving sugar for 5 minutes. Add the lemon juice. Pour the jelly into jam jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Gieblis rosehip jelly

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