rosehip syrup

Pinkbunnie

I made a smallbatch a couple years ago but have forgotten how. Can anyone give me any tips on proportions/method? Thank you!

Jolaaled

Rosehip syrup. (Ministry of Food Recipe).
2 lb rosehips (best picked just after the first frost, Nov-Dec).
3 pts water
1.25 lbs sugar.
A big preserving pan.
Straining bag.

Mince hips in food processor.
Put these crushed berries into 3pts of already-boiling water
Once in water, bring back to boil and turn off heat and stand for 15 mins to release flavours.
Ladle this mixture into a straining ‘jelly’ bag..muslin..or use 2 pairs of very clean tights..placed one inside the other, Hook the bag over a stand with bowl underneath to catch the drips.
Strain through the bag 2 times.
Place the strained fluid back into clean saucepan and simmer to reduce the liquid quantity to 1.5 pts.
Add 1.25lbs sugar and stir to dissolve.
Lastly, boil the liquid for 5 mins.
Store the cool syrup in jars/icecube containers and freeze.

Pinkbunnie

Thanks. Is the freezing necessary for preservation? And does it freeze solid or just thicken like maple syrup does when you freeze it?

ChocClare

You will need to freeze it unless you are able to "can" it - put the bottles in which you've put the rosehip syrup into boiling water and "process" for the correct amount of time. Otherwise it will go off fairly quickly once the bottles are opened.

Because of this, I tend to make rosehip jelly rather than syrup. It keeps forever and you can still have a spoonful if you've got a sore throat.

Pinkbunnie

Thanks, any idea on shelf life unopened if not frozen? And if I kept it open in the fridge how long do you reckon it would last? Three weeks? I had figured the sugar would preserve it.

Blairweech

Do you think it would be possible to add citric acid to the syrup, as is done with elderflower syrup/cordial in order to preserve it?

Blairweech

^^^ bump ^^^