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.

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

Glossy fruit liquid with an odd smell

Sterilising the jars (and removing clingy labels)

Adding the sugar and lemon juice

Bringing the mix to the boil

Straining the jelly mix

Successful scum skimming

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!