Rose Hip Syrup

This is a World War II recipe.

• 1kg Rose Hips
• 1kg Caster Sugar
• Water Jelly Bag or something similar.

1. Bring to the boil 2 litres of water.
2. Add chopped or minced rose hips and bring back to the boil.
3. Remove from the heat and infuse for 30 minutes.
4. Drip through jelly bag.
5. Return pulp residue to pan plus 1 litre of water.
6. Bring to the boil and infuse for 30 minutes.
7. Discard residue.
8. Combine the 2 lots of strained juice In a clean pot bring to the boil and boil until liquid volume has decreased by half.
9. Remove from heat add sugar stir until dissolved.
10. Pour into sterilised jars or bottles and seal.