ROSE HIP & APPLE JELLY Traditional Jams & Preserves Rich in vitamin C, this can be made inexpensively using windfalls and wild rosehips. INGREDIENTS METHOD 1. Wash and chop the apples, including peel and Makes 1.8kg/4lb cores. If you are using windfalls, make sure you cut out any bruised areas as they will taint the flavour 1kg/2lb 4oz cooking apples of the jelly. 300ml/10fl oz water, plus extra to cover 2. Place the prepared apples in a preserving pan fruit and pour in just enough water to cover the fruit, 450g/1lb preserving sugar, warmed, for plus an extra 300ml/10fl oz. Bring the mixture to every 600ml/1 pint liquid the boil, then reduce the heat and cook gently for about 20 minutes until the apples soften and go pulpy. 3. Chop the rose hips or whizz them in a mini food processor until they are in fairly large pieces. Add the rose hips and all their pips to the pan and simmer for a further 10 minutes. 4. Remove the pan from the heat and leave to cool for 10 minutes. 5. Pour the pulp into a jelly bag suspended over a large bowl and drain for several hours, or overnight until the juices stop dripping. 6. Measure the juice carefully and pour into a clean preserving pan. Bring to the boil, then add sugar in the quantity given in the ingredients. Cook gently, stirring until all the sugar has dissolved. Increase the heat and boil until the jelly reaches setting point. 7. Pour immediately into hot, sterilized jars and seal. Leave to cool, then label.