Rosehip syrup.

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Rosehip syrup.
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chez

Joined: 13 Aug 2006
Posts: 35935
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Sun Oct 23, 16 12:43 pm Post subject: Rosehip syrup.
I have just over a lb of rosehips. Does anyone have a reliable recipe? I gave one of those steamer juice extractor things if that would make it easier.

gz

Joined: 23 Jan 2009
Posts: 8972
Location: Ayrshire, Scotland

Posted: Sun Oct 23, 16 1:40 pm Post subject:

I use the one in the HMSO Home preservation book.

2lb ripe rosehips 1 lb sugar 4.5 pint water

Have ready 3 pt boiling water, in a pan. Mince rosehips in a coarse mincer, place straight into the water and return toboil. As soon as it does,remove from heat and leave to sit 15 min.
Pourinto scalded jelly bag, allow the bulk of juice to drip through.
Return pulpto pan, add 1.5 pint boiling water, reboil and allowto stand for 10 mins before straining as before.

Pour juice into clean pan, boilitdown toabout1.5 pint, add sugar,boil for a further 5 min.

Bottle while hot, into hot bottles,
Process by putting into a deep pan of hot water with afalse bottomandboil 5 minutes.

Remove, cool, seal by dipping the tops into paraffin wax.
Use small bottles as it only keeps a week or two once opened.

In my experience it disappears quickly !!

Hairyloon

Joined: 20 Nov 2008
Posts: 15425
Location: Today I are mostly being in Yorkshire.

Posted: Sun Oct 23, 16 4:37 pm Post subject:
When are rosehips ripe? Mine are either rock hard or so squishy as to suggest they're rotten. I think I've got a good crop if I can get to them in time...

chez

Joined: 13 Aug 2006
Posts: 35935
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Mon Oct 24, 16 7:23 am Post subject:
Thanks gz, will give that a go. HL. Now-ish. But I think it depends on the variety and the weather etc etc..

Hairyloon

Joined: 20 Nov 2008
Posts: 15425
Location: Today I are mostly being in Yorkshire.

Posted: Mon Oct 24, 16 8:56 am Post subject:

Chez wrote:

Thanks gz, will give that a go.

HL. Now-ish. But I think it depends on the variety and the weather etc etc..

Thanks, but I meant how do you tell?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Mon Oct 24, 16 12:24 pm Post subject:
If you get round to it Chez, can I swap a bottle for something?

gz

Joined: 23 Jan 2009
Posts: 8972
Location: Ayrshire, Scotland

Posted: Mon Oct 24, 16 12:27 pm Post subject:
If they are nice and red and pick easily they are ready...and I put them in the freezer until I need them, thereby giving them "frost". This is handy as it breaks down the cell walls...firstly you get more juice, secondly it reduces pectin, handy to do with any fruit you are making cordial or syrup from...less likely to get it setting in the bottle!

Hairyloon

Joined: 20 Nov 2008
Posts: 15425
Location: Today I are mostly being in Yorkshire.

Posted: Mon Oct 24, 16 3:57 pm Post subject:

gz wrote:

If they are nice and red and pick easily they are ready...and I put them in the freezer until I need them, thereby giving them "frost".

Thanks. I was wondering about freezing them...

Quote:

This is handy as it breaks down the cell walls...firstly you get more juice, secondly it reduces pectin, handy to do with any fruit you are making cordial or syrup from...less likely to get it setting in the bottle!

I take it that they have a lot of pectin then. Might they go well with rhubarb to make jam?
Is it rhubarb jam that's tricky to get to set?

gz

Joined: 23 Jan 2009
Posts: 8972
Location: Ayrshire, Scotland

Posted: Mon Oct 24, 16 5:10 pm Post subject:
I generally use apples with the wild berries, whether wild,crab or cooker, so I'm not sure re pectin content....but I did have one batch of rosehip syrup go thicker than expected once. Rhubarb CAN be tricky, also Marrow.. I generally use the temperature test for setting...but always use the teaspoonful on a cold saucer

Slim

Joined: 05 Mar 2006
Posts: 6622
Location: New England (In the US of A)

Posted: Mon Oct 24, 16 5:19 pm Post subject:

gz wrote:

I generally use apples with the wild berries, whether wild,crab or cooker, so I'm not sure re pectin content....but I did have one batch of rosehip syrup go thicker than expected once.

Rhubarb CAN be tricky, also Marrow..

I generally use the temperature test for setting...but always use the teaspoonful on a cold saucer

Wait, (I think I'm translating appropriately) you make jam with big old zucchinis?

Is it any good?

When we get into unusual jams/jellies like corn cob jelly I start to wonder what the point is, relative to just setting up a sugary gelatin!

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Oct 24, 16 5:25 pm Post subject:
Marrow and ginger is quite traditional. It's good if you like gingery sweet gloop.

chez

Joined: 13 Aug 2006
Posts: 35935
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Mon Oct 24, 16 6:16 pm Post subject:
I do like marrow and ginger. It's very traditional. Courgette/zucchini as a vegetable is non-trad as far as I can make out. Marrows on the other hand, have featured at every village fete since the Pleistocene.

frewen

Joined: 08 Sep 2005
Posts: 11405

Posted: Mon Oct 24, 16 7:41 pm Post subject:
That is so true

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Tue Oct 25, 16 7:14 am Post subject:

I make syrup to the same recipe as gz and also pick the hips as soon as they are red and freeze then. The French say you should not pick them before Toussaint (All Saints Day - Nov 1st) but I suspect that was from the pre-freezer age. I also freeze the syrup as I have lost all the lids to my glass bottles or they have gone rusty! Apparently you can also use the hips off Japanese Roses and these are huge but do tend to go squishy quickly (well mine do at any rate!)

gz

Joined: 23 Jan 2009
Posts: 8972
Location: Ayrshire, Scotland

Posted: Tue Oct 25, 16 10:06 am Post subject:
if said glass bottles are lid-less you can use corks....just boil them before use, and seal with wax

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