Best 3 Karens Rosé Jelly Recipes

TRADITIONAL SCOTTISH ROSEHIP JELLY

Steps:

• Trim the turfts off all the rosehips and then pulse in food processor.Chop the apples in quarters, don't bother to core or peel them, and toss into a large pan. Cover with water and add an extra 300ml/1/2 pint of water on top.
• Bring to boil and cook until they are tender. Now throw in the rosehips breathing a sigh of relief that you won't have to touch the damn things again. Simmer for a further 10 minutes and let it cool a little.
• Set up a jelly bag/cheesecloth in sieve or whatever you have to strain the mix and then pour it in there and let it drip into a bowl overnight.
• Next day resist temptation to squeeze the bag because if you do it will make the jelly cloudy and you've worked way too hard to end up with cloudy jelly.
• Measure the liquid and for every 600ml/1 pint use 400g/14oz of warmed sugar.
• Put all this back into your pan with the lemon juice and slowly bring to the boil to dissolve the sugar. Now boil until you reach setting point of 105c/220f or test with the old chilled saucer technique.
• Let it cool a little before pouring into sterilised jars. Seal and sit back admiring your work.

ROSE PETAL JELLY

Steps:

• Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.
• Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.

KAREN'S ROSé JELLY

Steps:

• Simmer the rose hips (available in Scandinavian food shops) and 6 cups of water in a covered pot over low heat for 3 hours, or until very soft. (Or cook in a pressure cooker for 1 hour.) Drip through a jelly bag overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) Quarter the apples and simmer in remaining water in a covered pot over low heat until reduced to a pulp. Drip through a jelly bag overnight. The next day, measure 4 cups of rose hip juice and 4 cups of apple juice into a large preserving kettle. (If the juice is insufficient, add water to make up the difference.) Add the sugar and bring to a boil over high heat, stirring constantly until the sugar is dissolved. Continue to boil until a thermometer registers 220° or until the juice thickens and sheets from the side of a spoon (i.e., when the last 2 drops on the spoon run together). Skim the jelly, pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.