Today we're going visiting. We're going to pick rosehips at a friend's house. I used to make rosehip jelly and tea and I'd pretty much forgotten that they even existed. Very high in vitamin C.
Rose Hip Jelly
4 cups rosehip juice
7 1/2 cups sugar
1 bottle liquid pectin
Remove blossom remnants and stems from rose hips. Prepare rose hip juice by placing crushed rose hips in a pan, cover with water and cook for 15 minutes or until soft, strain through cheesecloth.
Measure juice, stir in sugar. Place on high heat, stirring constantly. Bring to a full rolling boil. Add the liquid pectin and heat to a full rolling boil. Boil hard for 1 minute. Remove from heat, skim off foam, pour jelly into hot containers and seal. Rose hips should be picked after the first killing frost for the best flavor and jelling. This jelly is a good source of vitamin C.
Tomorrow we're taking a road trip down south, near the cities, to pick up an Angora buck. We don't go this far very often. To church is about as far as we usually travel these days. This is a treat for us and I pray the Lord blesses our day and helps us to bless those that He puts in our path. Lord willing we'll have Angora kids in the spring and have some to sell, fiber to sell, and a way to help our farm pay for itself.
Our two oldest girls are on a camping trip this weekend. CCCCCold. They went up to the Boundary Waters. It'll be a trip they remember, one way or another.
Have a marvelous weekend, all.
2 comments:
First, thanks for visiting my blogg. Sometimes it doesn't seem like many people visit.
I'm so excited you know where Luck is!! What a small world.
Thanks again for visiting. God Bless!
Michele
Can my rose hips be on the small side? I would love to make some jelly with them, but for some reason I thought I had to cut them and deseed them and mine are really small. Can you send me a message about how to make it. Thanks
Melanie
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