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Apple, & Rosehip Jelly

Submitted by Anastasia 11 June 2009

This is delicious on toast, it has a super taste .Well worth making.



2 pounds of rosehips,4 lbs apples.,1 Lemon,Sugar ,Water.


I cook the rosehips on their own as they take longer than the apples, barely cover with water. they take 30 to 40 mins to cook.I never cook them in aluminium , always in a non stick , or enamel pan ,as I was brought up to believe that aluminium destroys the vitamin C content.Drain the contents into a jelly bag & allow to drip.
Wash the apples , no need to peel , just cut them up , add a cut up lemon at this stage, cover with water & boil until they are a pulp.Pour the apple in on top of the rosehips , & allow to drip , do not squeeze the bag , as it will cloud the jelly.
Leave overnight to drip.
Next day measure the juice, & for each pint of juice , use 1 Lb of sugar.
Bring to the boil slowly allowing the sugar to dissolve, then usually a rolling boil for 10 mins will give a good set.
Put in jars & cover.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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