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Rosehip Apple Jelly

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Ingredients for 1 servings:

  • 500 g rosehips
  • 500 g apples
  • 1 stalk(s) cinnamon
  • 1 star anise
  • 2 carnations
  • 5 dashes lemon juice
  • 1 liter of water
  • 1 bag(s) of gelling sugar, 3:1

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Remove the stems, blossoms, and seeds from the rosehips. Quarter the apples and core them. Place the apples in a saucepan with the spices, lemon juice, and water and simmer for about 5 minutes. Drain everything in a sieve and collect the juice. Make up to 1250 ml of water from the juice, pour it into a saucepan, and simmer with the preserving sugar for three minutes. While still hot, pour the jelly into jars and let cool.

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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.

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