Rose Hip Marmalade

Ingredients:

500g rose hips
80g brown sugar for each 100ml rose hip mash

Method:

Trim the rose hips and wash thoroughly then drain and pat dry. Split in half with a sharp knife and remove all the seeds with a small spoon or a pointed knife (be certain to remove all the seeds, as these can catch in the throat).

Place the cleaned rose hips in a bowl, cover with plenty of cold water and allow to soak for two hours. Drain then place in a pan (an enamel or non-stick pan is best) cover with plenty of water then bring to a boil, reduce to a simmer and cook, covered for 2 hours.

Strain the hips (you can use the water to make jellies or ice cream or roe hip soup or rose hip apple sauce) then transfer the mash to a measuring jar. Return the mash to a pan and add 80g brown sugar for each 100ml of rose hip mash. Bring to a boil and continue boiling gently until the marmalade has thickened and has reached the correct colour for you. Turn up the heat and boil rapidly for 15 minutes.

Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.

Skim the surface with a slotted spoon then ladle into sterilized jars that have been warmed in an oven set to 120°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.