HOUNDS ROSE HIP JELLY
500 g hounds rose hips
2 apples
approximately 500 g sugar
_ wash rose hips and apples
_ chop apples up into chunks [no need to core or peel them]
_ place both into a large pot and just cover with water
_ bring to a boil
_ reduce heat, put on a lid and simmer until soft
[depending on how ripe the rose hips are this can take anywhere from 15 to 60 minutes]
_ mash up with a potato masher
_ simmer for another 15 minutes [with lid on]
_ strain mixture through a muslin or a jelly bag
[since the rose hips have fine hairs inside - which can be irritating to the throat - I like to once more strain it through a coffee filter]
_ measure liquid and pour into a clean pan
_ for each 100 ml liquid measure 75 g sugar
_ add sugar to the liquid
_ bring slowly to a boil [so the sugar melts]
_ simmer until it reaches the setting point [test every 5 to 10 minutes]
[the setting point can be tested by putting a spoonful on a cold plate - draw your finger through it and see if its jelly/jam like]
[if it is a little scummy on top when ready - remove from heat and add a knob of butter]
_ pour into sterilized jars and let cool
[fantastic on toast, to accompany roast meat or added into your home baking]
HAGEBUTTENGELEE
500 g Hagebutten
2 Äpfel
ungefähr 500 g Zucker
