Step-by-Step Guide to Prepare Ultimate Rosehip and Apple Jelly

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Before you jump to Rosehip and Apple Jelly recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That's a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone's active involvement. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. The cooking area is a good place to begin saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as efficiently as they should. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The right temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably uncomplicated to live green, all things considered. Largely, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let's go back to rosehip and apple jelly recipe. You can have rosehip and apple jelly using 5 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Rosehip and Apple Jelly:

1. Prepare 1300 g of rosehips.
2. Use 1 kg of apples.
3. Prepare 800 g of sugar.
4. Use 2 L of water.
5. Use 6 of jam jars.

Instructions to make Rosehip and Apple Jelly:

1. Wash the rosehips and remove and leaves and stems. Bag up and freeze..
2. After 2 days defrost the rosehips. This freezing makes them easier to break down..
3. Put the hips in a pan and cover with water. Bring to a boil and start crushing the hips with a potato masher until they are all broken..
4. Keep on a simmer for an hour, then allow to cool. We will now try to separate the liquid from the seeds..
5. Pour the liquid through a sieve. You may need to do this in batches. Try and push through as much of the red paste as you can using a spoon. You will end up with a cloudy red liquid. Throw away the seeds..
6. Clean the sieve and layer it with cheesecloth/muslin. Pour the red liquid back through the sieve. This time the cloth will capture the rosehip puré and you will be left with a clearish liquid. You can set aside this puré and use it like apple puré..
7. Wash and dice the apples. Put in a pan and add the rosehip liquid. Bring to a rolling boil and mash the apples. Reduce to simmer for 30min..
8. When cool enough to handle, pour the contents of the pan through the sieve to get the apple/rosehip liquid..
9. Return the liquid to the pan with the sugar. Keep on a boil and monitor the temperature. A white foam / scum will form that you will want to scoop out to get a clear jelly..
10. Prepare 6 jam jars. Wash clean, and rinse with boiling water..
11. Reduce the liquid by letting it boil away. The jelly will be darkening and thickening. The temperature needs to reach above 104C but you really want to ensure that when cool the jelly is set..
12. Put metal spoons in the freezer. Every couple of minutes towards the end, take out a spoon and with your stirring spoon, put a small drop of jelly on the cold spoon. It should form a film and solidify to the point where it doesn't run when inclined. If runny, keep boiling..
13. Remember that boiling jam/jelly is incredibly hot so be very careful at this stage..
14. Pour the jelly into the jam jars. It can be easier to pour into a plastic jug, and then use that to fill the jars. This creates more washing up though..
15. Using oven gloves hold the jam jars and screw on the lids. The jam jars will be very hot. Allow to cool. Label the jars. When cooled the air inside the jar will shrink in size and pull down the popping/clicking part of the lid. This is why open jars click, and unopened ones do not..

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