John Myers
Rose Hip Orange Jelly Pimped with Tonka Bean and Ginger
The perfect rose hip orange jelly pimped with tonka bean and ginger recipe with a picture and simple step-by-step instructions.
- 450 ml Rose hip juice
- 150 ml Freshly squeezed orange juice
- Grated tonka beans
- 1 Bit Ginger
- 1 packet Citric acid
- 300 g Preserving sugar 2: 1
- Free the rose hips from the style and flower roots, put them in a saucepan and cover well with water, then cook on a low heat until they are soft, then mash everything and cook for another 10 minutes.
- Put a cloth in a sieve and let the mixture drain overnight.
- Squeeze fresh orange juice and measure 150 ml. Peel a piece of ginger (hazelnut size). Grate half the tonka bean.
- Mix all the ingredients in a high saucepan, bring the mixture to a boil and let it boil until the gelling point is reached, about 4 minutes. For the gelling test, place a few drops of the mixture on a chilled plate. Fish the piece of ginger out again.
- Then immediately fill into prepared jars (jars should stand on a damp cloth, so the jar is relieved of tension when the hot mass is poured in), cover on and leave on the head for a good 5 minutes so that the jar draws a vacuum. Then turn it over and cover it with a cloth and let it cool down slowly.
- 6th mass makes 4 glasses of 220 ml each
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