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Rose Hip Jelly

Ingredients
  • Pick only the red, plump, ripe hips. Gather a bagful of hips, wash
  • and dry them. Cut them in halves, lengthwise. Put them into a
  • preserving kettle with a small amount of water. Cover and cook
  • until tender, watching to see that they do not burn. Add a little
  • more water if necessary.
Instructions

Strain through a jelly bag. Measure the liquid and boil it for ten minutes. Then add one pound of sugar to each pint of juice you have and boil until it jells well when a spoonful is put on a plate. Then bottle.

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