Rosehip jelly

Description

You can make a very tasty, sweet, and widely loved dessert—jelly—from rose hips. To prevent it from being overly sweet, I recommend adding a little lemon juice. By the way, this jelly can be stored for up to 6 months.

Instructions

1. 1

   Step 1

   Rinse the rose hips thoroughly and cut off the stems.

2. 2

   Step 2

   Place the rose hips in a large pot and pour in 1.5 liters of water. Bring to a boil, then reduce the heat to the lowest setting and simmer for 1 hour—until the rose hips become soft.

3. 3

   Step 3

   Using a pestle (but not a blender), mash the cooked rosehip berries into a puree. Place the puree into a cheesecloth over a saucepan and leave it for 1 hour to let the juice drain. At the end, squeeze the cheesecloth to extract all remaining juice.

4. 4

   Step 4

   Pour the resulting juice into a large saucepan, add pectin, lemon juice, and sugar. Bring to a boil, boil for 2-3 minutes, then remove from heat.

5. 5

   Step 5

   Pour the resulting mixture into previously prepared sterilized jars. Close the jars with lids.

6. 6

   Step 6

   The rosehip jelly is ready. It is best stored in the refrigerator.