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Rose Hip Jelly

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Ingredients
  • 1 pint rose-hips
  • peelings from two tart apples
  • water
  • 2 cups sugar
  • 1/2 cup lemon juice
Instructions

Take one pint of rose-hips and peelings from two tart apples; cover with water and cook until tender. Crush and let drip through thin muslin bag for clearness. Measure two cups of juice and add two cups sugar and bring to the boiling point. Add 1/2 cup lemon juice and boil briskly for 12 to 15 minutes. Test for jell after 10 minutes, if boiled too long it will toughen. Yields 2 cups

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