Here is a recipe for rosehip and crab apple jelly.
1kg crab apples
1 small lemon
about 800g granulated sugar
2 tbsp clear honey
- Thoroughly wash the rosehips and apples
- The rosehips will take much longer to cook than the apples, so put them in a pan with water to generously cover and bring to the boil. Reduce the heat and simmer for 40 mins, topping up with hot water if necessary.
- Halve the crab apples and pare wide strips of peel from the lemon. Add to the pan, with more hot water to cover the fruit. Return to the boil, then simmer for 15 mins until the apples and rosehips are very soft.
- Pour the fruit and liquid into a jelly bag and leave overnight to drip through.
- In the morning wash some jars and their lids in hot soapy water, and put the jars into the oven. Heat at 180C/160C fan/gas 4 for 10 mins.
- Measure the juice and pour into a clean pan. For each litre of juice, add 800g sugar (or 80g sugar to each 100g juice). Add the honey and the juice from the lemon.
- Bring the mixture slowly to the boil, stirring to dissolve the sugar. Boil hard for 5-15 mins until setting point is reached. Don’t over-boil; crab apples are high in pectin and the jelly should set quickly.
- Remove from the heat and skim the foam from the top. Pour into the prepared jars, seal, label and store in a cool, dark place for up to 1 year.
Here are the park’s dog roses back in the spring: