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Rose Hip and Wild Service Berry Jelly
Rose Hip and Wild Service Berry Jelly is a traditional British recipe for a classic autumnal wild fruit jelly made with both rose hips and Wild Service berries. The full recipe is presented here and I hope you enjoy this classic British version of: Rose Hip and Wild Service Berry Jelly.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+over-night draining)
Makes:
4 jars
Rating: 
Tags : Wild FoodBritish Recipes
This is a classic late autumn jelly made form a combination of rose hips and Wild Service berries. As rose hips contain almost no pectin and Wild Service berries contain loads this is a marriage made in heaven.
Ingredients:
1.5kg ripe rose hips
500g
wild service berries (pick the least bitter ones you can find)
1.5l water
80g sugar per 100ml juice
Method:
Wash and pick over the rose hips then wash and de-stem the Wild Service berries. Combine in a pan along with the water then bring to a boil, reduce to a simmer and cook until the fruit is pulpy (at least 30 minutes). Turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night (do not press down as this will make the jelly cloudy).
The following day measure the volume of juice and heat in a pan and add the pectin. Also add 75g of sugar per 100ml of liquid and stir until all the sugar has dissolved. Bring the syrup to a boil and continue boiling rapidly for 10 minutes. Test for setting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 100°C for 15 minutes. Seal securely and store.
