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Rosehip Jelly

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Ingredients
  • 1 lb. rosehips
  • 2 pounds crabapples
  • 1 pint water
  • sugar
  • juice of 1 lemon
Instructions

Chop the crabappless and put them into a saucepan with about half a pint of water and simmer till soft. Strain through a jelly bag. Simmer the hips in the rest of the water and strain them as well. Combine the two extracts, measure and put in a preserving pan with 1 lb sugar per pint of extract, and the lemon juice. Stir until the sugar is dissolved, and boil fast to set. Then pot and cover.

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