However I did manage to collect a small supply today to make some Rose Hip syrup ready for the winter.
Normally rose hips are a bit of a fuss if you want to use them for desserts due to the pith being hard and the effort it takes to remove seeds and hairs!!!
During the war they were a real lifesaver here in the UK due to the lack of the usual sources of vitamin C and the Ministry of Health had a scheme for collection. The resulting syrup was sold at a controlled price and mothers and children could obtain it at reduced prices.
This is the recipe suggested by the Ministry of Food and it worked really well for me. I could only gather half of the fruit so just used half of the recipe.
Mince 900g of washed rose hips in a coarse mincer and drop into 1.7 litres of boiling water. Bring to the boil then stop heating and leave for 15 minutes.
Pour into a jelly bag and allow to drip till most of the liquid has come through.
Return the residue of rose hips back to the pan with 852ml of boiling water and allow to stand for 10 minutes. Pour back into jelly bag to drip.
Check all sharp hairs have been removed and return to jelly bag if needed
Put liquid into a clean pan and boil until you have about 852ml of liquid. Then add 560g of sugar and boil for another 5 minutes.
Have ready sterilized and heated bottles or jars.Seal immediately. Small ones are better as the syrup will only keep for 2 to 3 weeks once it is opened. Store in a dark cupboard.
The syrup can be used in puddings,as a flavouring for milk or ice-cream or as when
I was young just taken as a teaspoonful each day.
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