Posts Tagged ‘rosehip’

Rosehip Syrup Recipe

Rosehips are abundant in early Autumn and Rosehip syrup is a great source of Vitamin C and can be used to boost the immune system and prevent coughs and colds – apparently anywhere up to 20 times as much Vitamin C as citrus fruits. This is a simple enough recipe, with few ingredients and just a bit of preparation required.

For the traditionalists, Rosehip syrup is made with Rosa canina – Wild or Dog Rose. The Rosehips are a distinctive red-orange, bullet shape but can be quite tough and difficult to process early in the season, then disintegrating to the touch much later on. You can also use hips from other varieties of Roses, Rosa rugosa with it’s fat, almost Tomato-like hips is a common escape around Glasgow and provides much more juicy flesh to extract. I like to use a mixture for convenience, whilst also ensuring plenty of quality, wild constituents – Roses that have been bred for blooms will not necessarily have the same therapeutic properties as their wild cousins. An important safety point, it is best not to pick from ornamental Roses, both ethically – they belong to someone else – and because they may have been sprayed with chemicals that you would rather not ingest.

 

Rosehip Syrup Recipe

Rosehips  1kg   *   Water     3 litres   *   Sugar       450g

2 Saucepans   *   Jelly Bag / double muslin   *    Clean bottles / Freezable container

 

  • Have 2 litres of water on the boil in a saucepan
  • Chop the Rosehips up as much as you can and add to the pan quickly – if you have a mincer, use this and mince the Rosehips directly in to your pan
  • Bring back to the boil, remove heat and leave for 15 minutes
  • Pour the pulpy liquid through a jelly bag, dripping in to a 2nd saucepan / large bowl
  • Take the pulp from the jelly bag and add back to the original saucepan with 1 litre of water
  • Boil, remove from the heat, leave for 10 minutes, then pass through the jelly bag again
  • Simmer all of the liquid in a clean saucepan until it reduces down to about 1 litre
  • Stir in the sugar to dissolve, bring to the boil for 5 minutes
  • Bottle your syrup in sterilised jars and/or pour in to a freezable container to make scoopable Rosehip syrup / sorbet

Use the Rosehip syrup through the winter to supplement Vitamin C, or as a topping for desserts.

Chop your Rosehips up a fair bit to get the most from the extraction, and get them gently cooking as soon as possible to preserve the Vitamin C. Over-cooking can also reduce the amount of available Vitamin C.

If you are using Rosa canina you may find the small hairs on the hips and seeds slightly irritating – wear gloves if you’re particularly sensitive and don’t squeeze the pulp in the jelly bag as some of the tiniest hairs may come through.

Advertisements

Autumn Recipes: Hedgerow Jelly

September is only just upon us and in Glasgow it feels resolutely autumnal already. A quick walk in the park today turned up plenty of Rowan, ripening Hawthorn and Bramble and some fantastic polypore mushrooms (great cooked with garlic on toast). I also finally found my local Yarrow supply which has been hiding all year and is just perfect to dry right now – fully in flower with great, fluffy-spiked leaves.Autumn FruitsAs it’s a Sunday, it was the ideal time for a trip to the country park and Finlaystone was full of stinky herbal delights – Figwort and Wood Betony were both in acrid abundance. I also added a large haul of windfall apples from a secret location off the Hillington industrial estate – thankfully my kind runner friends keep a look-out for interesting trees whilst they’re pacing the pavements and pointed me in the right direction.

One down side is that the Elderberries are taking their time this year – I managed to snaffle about a dozen berries on my way back from the shops, but the rest have a good couple of weeks before they’re ready. In the meantime, a very vague Autumnal recipe to use now or at least soon…

Hedgerow Jelly

Stuff you find in hedges, in a condiment – it’s important to get plenty of pectin in to set the jelly so make sure to have loads of crab apples, about the same weight as the total of the rest of your hedgerow fruits.

First of all, collect some rosehips, brambles, rowan berries, plums (other recipes says sloes, you are mad to use the rare Glasgow sloes for anything other than gin) and plenty of crab apples.

  •     Chop everything up a bit and put it in a pan with just enough water to cover the fruit
  •     Simmer until it’s a juicy mess
  •     Strain through a jelly bag and leave overnight
  •     Put the juice in a pan and heat
  •     When hot, add sugar (500g for every 600ml of juice), dissolve and keep heating
  •     Boil until it sets – test for this after 10 minutes, then at 5 minute intervals
  •     Pour in to sterilised containers

Eat during the year with meat, cheese and in sandwiches.

Things to consider:

  •    You can use cooking apples instead of crab apples
  •    If you squeeze the jelly bag too much the final result will be cloudy, but there will be more of it.
  •    The easiest way to find the “setting point” is to pour a little bit of the mixture on to a fridge-cold plate or saucer. Then let it cool and push your finger through – if the surface wrinkles, you are at the setting point. If not, keep boiling for another 5 minutes and try again.

I can also heartily recommend the Haw-Sin sauce recipe to use your Hawthorn berries when they ripen.