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Full Online Book HomeLearning KitchenPreserving - Jelly - Rose Hip Jelly
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Preserving - Jelly -  Rose Hip Jelly Post by :Craig Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1542

Click below to download : Preserving - Jelly - Rose Hip Jelly (Format : PDF)

Preserving - Jelly - Rose Hip Jelly

4 quarts ripe rose hips
2 quarts water
1 package pectin crystals
5 cups sugar
1/2 cup lemon juice


Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice.

Add to juice, lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour into hot sterilized jars.

From: Native Indian Wild Game Fish & Wild Foods Cookbook Edited by David Hunt (Castle Books)
Shared by Peggy, Home Cooking Guide
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