Rose Hip Ketchup Recipes

ROSEHIP CORDIAL

Steps:

• Put the rosehips in a big pan and pour on 2 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.
• Tip the pulp back into the pan, pour on 1.5 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.
• Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 1 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.

ROSE HIP JELLY

Steps:

• Remove the blossom remnant from the rose hips.
• Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
• Crush the rose hips or chop in a food processor.
• Strain the juice in a cheesecloth-lined sieve.
• Add any additional water if need to bring the juice up to 4 cups.
• Bring the juice and sugar to a boil.
• Add the margarine, then the liquid pectin.
• Bring back to a boil, stirring constantly; boil hard for 1 minute.
• Remove from heat.
• Skim foam from surface.
• Pour into sterile pint jars and seal.
• Process in boiling water bath for 5 minutes.

ROSE HIP KETCHUP

Steps:

• Boil the first four ingredients together.
• When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
• Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
• Remove spice bag.
• Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
• Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.