Rose Hips: Wonderful for winter, jam packed with Vitamin C.
However how to use them?
The following recipe for ‘Rose Hip relish’ is delightful, especially with crackers and cheese.
I discovered it while staying with cousins in the UK and spent a wonderful afternoon picking, peeling and making this.
You ideally need Rugosa rose bushes.
‘Rugosa Rosa’ is great, the hips are huge and easier to peel.
1 kg of rose hip flesh.
800gm of sugar
100ml of white wine or light malt vinegar
Mix all together and boil until soft, with no lid on the saucepan. Takes about 25 minutes. Add the juice and grated zest of 1 lemon and bottle into small sterilized jars.
Keeps for ages but best kept in the fridge once opened.
Rose Hip syrup: There are many Rose hip syrup recipes on the internet.
1kg of rose hips of any variety
2 ½ litres water
500gm of sugar or alternatively honey to taste.
Crush, chop, mince or coarsely blend the rose hips. Put immediately into 1 ½ litres of boiling water, bring back to the boil and then leave to infuse for 15 minutes.
Pour into a jelly bag and allow to drip until all the bulk liquid has come through.
Then place the residue back into the sauce pan with the remaining litre of water.
Re-boil, infuse and restrain.
Then pour the total amount of juice into a saucepan and reduce down until you have
approximately 1 litre of liquid. Add the sugar or preferably honey to taste.
This can then be bottled. Keep it in the fridge once opened.
Is a great, economical way of giving children a daily dose of Vitamin C.
PS: If anyone local does have Rugosa rose hips available that they don’t need, please give me a call. My attempt at growing this rose has so far failed and I would be very happy to come a pick any spare hips anyone may have as I have run out of my favourite relish.
Better still, has anyone got any spare ‘runners’ of this rose variety, then I can try growing it again over the winter. I think my last few plants did not establish themselves well enough before the ‘big dry’.