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#1
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Rose hip jam
Following an article in Saga magazine and an item on Woman's Hour, I
went collecting rose hips. What a business. I had to cook them for ages to get them soft and kept addiing more water. Then straining off all the pips and hairs was a real pain. A lot of washing up later I have 3 jars of jam/jelly, and as much again of the puree to freeze to cook another day. Has anyone else tried it? Any tips, or hints to make it easier? Woman's Hour said the hips are better after a frost, but I went ahead anyway. Apparently in Scandinavia "they" swear by it for their joints. The price of the magic substance, litozin, makes the work worth while! Pam in Bristol |
#2
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Rose hip jam
"Pam Moore" wrote in message ... Following an article in Saga magazine and an item on Woman's Hour, I went collecting rose hips. What a business. I had to cook them for ages to get them soft and kept addiing more water. Then straining off all the pips and hairs was a real pain. A lot of washing up later I have 3 jars of jam/jelly, and as much again of the puree to freeze to cook another day. Has anyone else tried it? Any tips, or hints to make it easier? Woman's Hour said the hips are better after a frost, but I went ahead anyway. Apparently in Scandinavia "they" swear by it for their joints. The price of the magic substance, litozin, makes the work worth while! Pam in Bristol I'd imagine that the frost helps to soften the hips - maybe the structure breaks down with freezing? Perhaps they need that - like sprouts ? Jenny |
#3
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Rose hip jam
"Pam Moore" wrote in message
... Following an article in Saga magazine and an item on Woman's Hour, I went collecting rose hips. What a business. I had to cook them for ages to get them soft and kept addiing more water. Then straining off all the pips and hairs was a real pain. A lot of washing up later I have 3 jars of jam/jelly, and as much again of the puree to freeze to cook another day. Has anyone else tried it? I've made a lot of rose hip jely over the years. I just boil up the hips, drain overnight through a jelly bag (made from on old pillow slip and using an upside down stool where the jelly bag hangs from the legs and drips into a bowl). I then add the sugar to the liquid next day and boil till it jels. Not difficult with a jelly bag but I would imagine it's hell on wheels without one. |
#4
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Rose hip jam
"Farm1" please@askifyouwannaknow wrote in message ... "Pam Moore" wrote in message ... Following an article in Saga magazine and an item on Woman's Hour, I went collecting rose hips. What a business. I had to cook them for ages to get them soft and kept addiing more water. Then straining off all the pips and hairs was a real pain. A lot of washing up later I have 3 jars of jam/jelly, and as much again of the puree to freeze to cook another day. Has anyone else tried it? I've made a lot of rose hip jely over the years. I just boil up the hips, drain overnight through a jelly bag (made from on old pillow slip and using an upside down stool where the jelly bag hangs from the legs and drips into a bowl). I then add the sugar to the liquid next day and boil till it jels. Not difficult with a jelly bag but I would imagine it's hell on wheels without one. Very similar to making crab apple jelly - I use a pair of tights as a jelly bag Jeanne |
#5
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Rose hip jam
"Pam Moore" wrote in message ... Following an article in Saga magazine and an item on Woman's Hour, I went collecting rose hips. What a business. I had to cook them for ages to get them soft and kept addiing more water. Then straining off all the pips and hairs was a real pain. A lot of washing up later I have 3 jars of jam/jelly, and as much again of the puree to freeze to cook another day. Has anyone else tried it? I've done it for years, there IS a lot of preparation and washing up involved but nothing worth doing is easy :-) Any tips, or hints to make it easier? I don't 'go collecting' hips, we have a wild rose in the garden and I use its fruit. I'm torn between seeing the jewelled, arching branches through the winter and possibly depriving birds (although there are a lot of other berries around) and being self indulgent. This year I'll have the visual delight because I have enough syrup and jelly left from last year and had toe surgery last week which means I can't stand for long. I use a huge pan and don't cut the fruit before it goes in. When it's soft I put it in the blender then strain it roughly in a sieve and afterwards in a very fine nylon (honey straining!) bag - overnight. Woman's Hour said the hips are better after a frost, but I went ahead anyway. They're not as pretty after a frost and it's easy to think they've been spoilt and discard them. Apparently in Scandinavia "they" swear by it for their joints. They lie! My joints aren't helped :-( The price of the magic substance, litozin, makes the work worth while! I use them because I can't bear waste and because I love the product. Jelly is best but I often bottle some as syrup to use (diluted with cold water and ice) as a summer drink. It's also good diluted with hot water for a warm winter drink. Mary Pam in Bristol |
#6
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Rose hip jam
Mary Fisher wrote:
"Pam Moore" wrote in message ... Following an article in Saga magazine and an item on Woman's Hour, I went collecting rose hips. What a business. I had to cook them for ages to get them soft and kept addiing more water. Then straining off all the pips and hairs was a real pain. A lot of washing up later I have 3 jars of jam/jelly, and as much again of the puree to freeze to cook another day. Has anyone else tried it? I've done it for years, there IS a lot of preparation and washing up involved but nothing worth doing is easy :-) Any tips, or hints to make it easier? I don't 'go collecting' hips, we have a wild rose in the garden and I use its fruit. I'm torn between seeing the jewelled, arching branches through the winter and possibly depriving birds (although there are a lot of other berries around) and being self indulgent. This year I'll have the visual delight because I have enough syrup and jelly left from last year and had toe surgery last week which means I can't stand for long. I use a huge pan and don't cut the fruit before it goes in. When it's soft I put it in the blender then strain it roughly in a sieve and afterwards in a very fine nylon (honey straining!) bag - overnight. Woman's Hour said the hips are better after a frost, but I went ahead anyway. They're not as pretty after a frost and it's easy to think they've been spoilt and discard them. Apparently in Scandinavia "they" swear by it for their joints. They lie! My joints aren't helped :-( The price of the magic substance, litozin, makes the work worth while! I use them because I can't bear waste and because I love the product. Jelly is best but I often bottle some as syrup to use (diluted with cold water and ice) as a summer drink. It's also good diluted with hot water for a warm winter drink. Mary Pam in Bristol Ah, all this reminds me as a child during the war we all went out collecting rose hips for the war effort to be turned in rose hip by a government body. |
#7
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Rose hip jam
"Broadback" wrote in message ... Ah, all this reminds me as a child during the war we all went out collecting rose hips for the war effort to be turned in rose hip by a government body. Yes, so that children could be given sufficient vitamin C without importing oranges. It was an excellent scheme. Mary |
#8
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Rose hip jam
"Jennifer Sparkes" wrote in a message: When we used to make Rosehip Wine - many years ago - before boiling them up we put them in the freezer. IIRC it did help. --- I too have made quite a few gallons of rose hip wine using fresh and dried hips. When making wine with fresh hips, I always used Rohament 'P', an enzyme that breaks down the cellular structure in fruit, as does placing the hips in a freezer for a few days. Rohament 'P', readily available from most good home wine shops, also helps to retain the colour of the hips and ensures excellent flavour and juice extraction. MikeCT |
#9
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Rose hip jam
On Tue, 31 Oct 2006 17:27:00 +0100, Martin wrote:
Ah, all this reminds me as a child during the war we all went out collecting rose hips for the war effort to be turned in rose hip by a government body. Yes, so that children could be given sufficient vitamin C without importing oranges. It was an excellent scheme. Boiling fruit destroys vitamin C. Yes, I remember going out picking rosehips to take to school for the government scheme. Were we paid anything? Can't remember. As for boiling destroying the vitamin C, I did wonder about that, as I had to boil for so long to get them soft, yet what other way is ther of oproducing syrup? Does the use of the Rohament 'P' help to preserve the Vitamin C? Some very interesting and useful responses to my query; thanks. Pam in Bristol |
#10
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Rose hip jam
"Pam Moore" wrote in message ... On Tue, 31 Oct 2006 17:27:00 +0100, Martin wrote: Ah, all this reminds me as a child during the war we all went out collecting rose hips for the war effort to be turned in rose hip by a government body. Yes, so that children could be given sufficient vitamin C without importing oranges. It was an excellent scheme. Boiling fruit destroys vitamin C. No, keeping warm for a long time does. If boiling destroyed it anyone who doesn't eat raw fruit and veg would be deprived! Mary |
#11
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Rose hip jam
On Tue, 31 Oct 2006 13:52:24 GMT, "MikeCT" wrote:
I too have made quite a few gallons of rose hip wine using fresh and dried hips. When making wine with fresh hips, I always used Rohament 'P', an enzyme that breaks down the cellular structure in fruit, as does placing the hips in a freezer for a few days. Rohament 'P', readily available from most good home wine shops, also helps to retain the colour of the hips and ensures excellent flavour and juice extraction. I asked in my local wine shop and the nearest they had to the above product was named something like ROHA-PECT something. It said it is an enzyme. Is that the same sort of thing? Pam in Bristol |
#12
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Rose hip jam
Pam Moore wrote:
Following an article in Saga magazine and an item on Woman's Hour, I went collecting rose hips. What a business. I had to cook them for ages to get them soft and kept addiing more water. Then straining off all the pips and hairs was a real pain. A lot of washing up later I have 3 jars of jam/jelly, and as much again of the puree to freeze to cook another day. Has anyone else tried it? Any tips, or hints to make it easier? Woman's Hour said the hips are better after a frost, but I went ahead anyway. Apparently in Scandinavia "they" swear by it for their joints. Wouldn't it make them soggy and difficult to light? ;-) |
#13
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Rose hip jam
Pam Moore wrote: On Tue, 31 Oct 2006 13:52:24 GMT, "MikeCT" wrote: I too have made quite a few gallons of rose hip wine using fresh and dried hips. When making wine with fresh hips, I always used Rohament 'P', an enzyme that breaks down the cellular structure in fruit, as does placing the hips in a freezer for a few days. Rohament 'P', readily available from most good home wine shops, also helps to retain the colour of the hips and ensures excellent flavour and juice extraction. I asked in my local wine shop and the nearest they had to the above product was named something like ROHA-PECT something. It said it is an enzyme. Is that the same sort of thing? Yes, same-same. There are various trade-names for pectolytic enzymes. Just follow the instructions, but paying particular attention to temperature -- enzymes are of course stopped by high temps. The effect is different from simply freezing. A few of us had a discussion here a few months ago: some of us (e.g. me) swear by pectolytics, while others don't bother, and get good results. These enzymes are naturally present in greater or lesser quantities in fruit, but I don't know how much in which fruit. -- Mike. |
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