Rosehips!

weezl74

hello again! could anyone be kind enough to link to a photo of a harvestable rosehip suitable for eating, vs one that has been too long on the bush? I would like to use mine, but I think they may be a little past their best?

Confuzzled

rosehips make a lovely tomato sauce substitute, they have a wonderful fragrant flavour too them and aren't as sharp and acidic tasting as tomatoes. i've made my own mock tomato soup and spag bog sauce with them and plan to gather as many as possible this year mainly for that purpose as i have a chest freezer coming tomorrow :T

they're also nice mixed in with other fruit purees or other fruits for cordial and make great fruit leathers when mixed with apple and or bananas!

when rosehips look quite dark red and every so slightly translucent they are perfect but as long as they are very dark and give slightly to the touch they will taste nice

suzybloo

Hi Folks,

I have been making rosehip syrup (and its absolutely lovely! ), however at the weekend I didnt manage to pick enough to make a batch - can anyone tell me if you can freeze the mashed hips until I get a chance to get some more?

Surprised at how easy it is and how much it reminds me of the old fashioned Delrosa we used to get when we were kids.

many thanks in advance :-)

boultdj

I know you can get dried rosehips so I would have a go at freezing them.

Pooky

We've frozen them before to use in wine making so I'm sure it wouldnt be an issue for syrup.

Managed to pick 2.5 kilos over the weekend, will be going back for more at the end of the week :j

valk_scot

Yes, they freeze fine.

suzybloo

Many thanks folks - will pop them in the freezer - temps have dropped considerably here tonight - down to 2 degrees, so they will be a lot riper at the weekend as I believe they need a wee bit of frost to help them along.

I did look at good old haliborange tablets but couldnt believe the price of them, so decided on the rosehip syrup route for our vitamin c intake. Even my Dad who is in his mid 70's is impressed with it and is taking his religiously every morning (plus it seemingly has benefits for rheumatoid arthritis which he suffers greatly from)
Just on the lookout for elderberries to make elderberry cordial now :-)

jackomdj

After reading this I think I may give it a go - thanks.

domino

suzybloo wrote: »

Hi Folks,

I have been making rosehip syrup (and its absolutely lovely! ), however at the weekend I didnt manage to pick enough to make a batch - can anyone tell me if you can freeze the mashed hips until I get a chance to get some more?

Surprised at how easy it is and how much it reminds me of the old fashioned Delrosa we used to get when we were kids.

many thanks in advance :-)

Oooh, this sounds great! Do you have to use only the wild rose (rosa rugosa) or any rose bush hips? What is the recipe you use please, I would love to try this! Oh my goodness.. had completely forgotten about Delrosa!!

suzybloo

I use any wild rosehips picked away from the main roads - the redder the better. this is the recipe I use :
1kg rosehips, washed and chopped
1kg caster sugar (I use granulated - works just the same)
You will also need a jelly bag (or a clean cotton cloth and a big sieve)(I use an old pillowcase instead of muslin or a jelly bag)

Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.

Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)

Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.

Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.

Best keot in the fridge when opened and stored in a dark cool cupboard,

good luck!