This old fashioned accompiment to pancakes, rice
pudding or ice cream is easy to make, and when finished
subtle flavour. I used Rosa rugosa as the heps are so
Crush 2lbs of the rosehips and put into 3 pints of
boiling water having first rinsed, and then top and
Bring back to the boil, then remove from the heat and
let the pan stand for 10
the pulp through a
to drip, return the pulp to the pan with another 1½ pints
Re-boil and allow it to stand as before,
then strain. Discard the pulp.
Mix both extracts and pour into a clean pan.
Reduce by boiling until juice measures 1½ pints.
To know by how much I had to reduce the liquid, I first
measured 1½ pints of water into the reducing
pan, and marked where this came to on the wooden spoon
handle, like a dipstick!
Now add 1lb of sugar and stir over a gentle heat until
the sugar dissolves. Boil for a further 5 minutes.
Pour into hot sterilised bottles and seal.