Rosehip jelly

Ingredients:

■ 1 kg rosehips

■ 350g white sugar or preserving sugar (preserving sugar is preferred since it contains pectin to help the jelly set)

■ juice of half lemon

Method:

■ Wash the rosehips and then top and tail the rosehips, also removing any leaves or stems.

■ Put them into a stainless steel pot or a preserving pan and cover with double the quantity of water to the rosehips. Bring to the boil and then reduce the heat to a simmer.

■ Cook until the rosehips have softened. This usually takes about one hour or more. Be careful that the mixture doesn’t stick to the bottom. If the liquid is less, then add a little extra water. Once the rosehips are soft, use a potato masher and mash them down as much as possible.

■ Meanwhile, wash and sterilise jars for storing. Strain the initial mixture through a stainless steel sieve. This will remove the unpalatable seeds. Then strain again through two layers of cheesecloth, to remove the fine hairs that can cause itching. This can take up to an hour or more. This step is best done by hanging the pulp in the double layered cheesecloth over a kitchen tap with a glass bowl to collect the precious juice overnight.

■ Place the collected juice into a stainless steel pot or preserving pan along with the sugar and lemon juice. Bring to the boil and let it cook on a rolling boil for approximately half an hour. Check to see if the setting point has been reached by placing a few drops of the jelly onto a cold plate. If the jelly is ready, then it will have a slight wobble.

■ Carefully pour into the sterilised jars and close the lids immediately. This will create a seal and let the jelly last for a longer period of time. Leave to cool and then store in the refrigerator or in a cold larder. Enjoy with cheese or in sandwiches along with meats of your choice. It can also be eaten as a relish on the side.