Nowadays, we make apple and rosehip jelly. The rosehip flavour combines well with the apple. This is a delicate jelly with a fuller taste than plain apple jelly; good with toast for breakfast and excellent served with chicken, pork or a mild cheese.

Autumn in the UK is the perfect time to go out for a walk to find various hedgerow delights. We're almost at the end of the berry season in November, but. Add one more pint of water and place on the stove to simmer until the fruit is soft.

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rosehip and apple jelly. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Rosehip and Apple Jelly is one of the most favored of current trending foods in the world. It's appreciated by millions daily. It's easy, it's quick, it tastes delicious. They're nice and they look wonderful. Rosehip and Apple Jelly is something which I have loved my whole life.

Nowadays, we make apple and rosehip jelly. The rosehip flavour combines well with the apple. This is a delicate jelly with a fuller taste than plain apple jelly; good with toast for breakfast and excellent served with chicken, pork or a mild cheese.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook rosehip and apple jelly using 5 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Rosehip and Apple Jelly:

1. {Prepare 1300 g of rosehips.
2. {Get 1 kg of apples.
3. {Get 800 g of sugar.
4. {Take 2 L of water.
5. {Make ready 6 of jam jars.

Crab Apples (and apples in general) are high in Pectin which is what you need to give Jams and Jellies a good set. I use clean, screw on lids for my preserves rather than waxed discs. When both the rosehips and apples are cooked, mix them together and gently mash them so that you have a liquidy pulp. Pour this into a jelly bag or muslin cloth and strain overnight.

Instructions to make Rosehip and Apple Jelly:

1. Wash the rosehips and remove and leaves and stems. Bag up and freeze..
2. After 2 days defrost the rosehips. This freezing makes them easier to break down..
3. Put the hips in a pan and cover with water. Bring to a boil and start crushing the hips with a potato masher until they are all broken..
4. Keep on a simmer for an hour, then allow to cool. We will now try to separate the liquid from the seeds..
5. Pour the liquid through a sieve. You may need to do this in batches. Try and push through as much of the red paste as you can using a spoon. You will end up with a cloudy red liquid. Throw away the seeds..
6. Clean the sieve and layer it with cheesecloth/muslin. Pour the red liquid back through the sieve. This time the cloth will capture the rosehip puré and you will be left with a clearish liquid. You can set aside this puré and use it like apple puré..
7. Wash and dice the apples. Put in a pan and add the rosehip liquid. Bring to a rolling boil and mash the apples. Reduce to simmer for 30min..
8. When cool enough to handle, pour the contents of the pan through the sieve to get the apple/rosehip liquid..
9. Return the liquid to the pan with the sugar. Keep on a boil and monitor the temperature. A white foam / scum will form that you will want to scoop out to get a clear jelly..
10. Prepare 6 jam jars. Wash clean, and rinse with boiling water..
11. Reduce the liquid by letting it boil away. The jelly will be darkening and thickening. The temperature needs to reach above 104C but you really want to ensure that when cool the jelly is set..
12. Put metal spoons in the freezer. Every couple of minutes towards the end, take out a spoon and with your stirring spoon, put a small drop of jelly on the cold spoon. It should form a film and solidify to the point where it doesn't run when inclined. If runny, keep boiling..
13. Remember that boiling jam/jelly is incredibly hot so be very careful at this stage..
14. Pour the jelly into the jam jars. It can be easier to pour into a plastic jug, and then use that to fill the jars. This creates more washing up though..
15. Using oven gloves hold the jam jars and screw on the lids. The jam jars will be very hot. Allow to cool. Label the jars. When cooled the air inside the jar will shrink in size and pull down the popping/clicking part of the lid. This is why open jars click, and unopened ones do not..

The next day, prepare your jars for sterilising. Rosehip Syrup and Rosehip Apple Jelly from The Cottage Smallholder. To make rosehip jelly one first requires rosehips. This means a bit of foraging. These are tricky little buggers that look deceptively cute with their jolly red colouring adding touches of glory to an There really aren't may ingredients in this jelly.

So that's going to wrap this up with this exceptional food rosehip and apple jelly recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!