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
1kg rosehips, washed, stems removed
1kg apples, peeled, cored and quartered
Juice of 1 lemon
This is basically a variation of the Foraged Fruit Jelly I posted in August.
Happy with the final product to add to my shelf of bottled goodies. Next up, more chutneys and wines!