Rosehip syrup

0.0/5 rating (0 votes)
  • Ready in: 30 minutes prep
  • Serves: 6
  • Complexity: very easy
Rosehip syrup

Rosehip syrup was an important source of vitamin C for English children during World War II. The British Ministry of Food gave these directions during the War for 2 pounds of hips. This recipe can be found in The Hedgerow Harvest, (Ministry of Food, England, 1943).

Ingredients

  • 2 pounds of rose hips
  • 1 1/2 cup sugar

Directions

Boil 3 pints of boiling water. Mince hips in a course mincer (food processor) and put immediately into the boiling water. Bring to boil and then place aside for 15 minutes. Pour into a flannel or linen crush jelly bag and allow to drip until the bulk of the liquid has come through. Return the residue to the saucepan, add 1½ pints of boiling water, stir and allow to stand for 10 minutes. Pour back into the jelly bag and allow to drip. To make sure all the sharp hairs are removed, put back the first half cupful of liquid and allow to drip through again. Put the mixed juice into a clean saucepan and boil down until the juice measures about 1½ pints, then add 1¼ cups of sugar and boil for a further 5 minutes. Pour into hot sterile bottles and seal at once.

Leave a comment

You are commenting as guest. Optional login below.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait
Home Recipes Rosehip syrup