Rosehip and apple jelly

This was a productive weekend of foraging and jam making

Rosehip and apple jelly have now been added to the growing collection of jams, chutneys, wines, vinegars and syrups in the cupboard. Still not sure if I like the taste as much as other fruit jellies. Also, it has not gelled as much as I would have liked – the consistency is similar to honey. I can definitely recommend eating it with pancakes and blueberry scones though!

I have never cooked rosehips before this, and apparently apples and roses are closely related. Except for the tiny, irritating hairs that make eating rosehips raw impossible. And the unappetising flesh/seed ratio. Also, when being cooked, they smelled odd. My partner described the kitchen smell that afternoon as ‘meaty’.

Use about 1/3 under-ripe fruit to help jam set completely.

Rosehip and apple jelly

Ingredients

1kg rosehips, washed, stems removed

1kg apples, peeled, cored and quartered

Juice of 1 lemon

1.7kg sugar

 

This is basically a variation of the Foraged Fruit Jelly I posted in August.

 

rosehip jam pulp

Cover this mix when you leave it overnight to deter fruit flies. Discard the pulp afterwards.

apple rosehip jam liquid

Glossy fruit liquid with an odd smell

sterilising jars water bath

Sterilising the jars (and removing clingy labels)

apple rosehip sugar boil

Adding the sugar and lemon juice

jam rosehip apple cooking

Bringing the mix to the boil

filtering apple rosehip jelly

Straining the jelly mix

rose hip apple jelly mix

Successful scum skimming

vacuum seal water bath jam jelly

Water bathing the jars as the final step

Happy with the final product to add to my shelf of bottled goodies. Next up, more chutneys and wines!

About kellymarietheartist

I am an artist who, up until recently, was living and exhibiting within Toowoomba and the greater Granite Belt district. I have since packed up and left Australia, and am currently living and working in England. My work engages the craft involved in handmaking within a contemporary art context. I am drawn to the physicality of repetitive textile processes, and this is transcribed though the tactile quality of my forms. In particular, processes such as crochet, sewing and rug making serve as a proxy for growth within my personal environment. Many of my works imitate situations in nature, and they form organically as I create each individual piece, each addition both a continuation and re-enforcement of its predecessors. I enjoy using recycled materials for many of my works. Using crochet and other textile techniques to do this is an important part of my work as it celebrates a tradition of craft that has historically been relegated to 'women's work', with all the negative connotations that entails.
This entry was posted in How-to, Preserves, Recipes, Somerset and tagged , , , , , , , , . Bookmark the permalink.

5 Responses to Rosehip and apple jelly

  1. LifesBelle says:

    Thanks for the great recipe! I love the idea of foraging! Inspired. A lot of ‘non-native’ plants are removed by the council and they use sprays excessively here, but there is a cumquot tree in the local park that I get to harvest 😉

  2. Thank you! Kumquat jelly sounds delicious – bet you’re looking forwards to some this Christmas.

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