Rose Hip Syrup


  • 2 lb ripe Rose Hips
  • 41/2 pints Water
  • 1 lb Sugar


  1. Boil 3 pints water. Mince rose-hips and place immediately into boiling water. As soon as it reboils remove from heat and leave for 15 minutes. Strain through a jelly bag. Return pulp to the saucepan, add 11/2 pints boiling water and reboil as before. Allow to stand 10 minutes, then strain.
  2. Put the juice into a clean saucepan, and boil down to 11/2 pints - add 1lb sugar. Boil 5 minutes. Pour while hot into clean hot screw-top jars or bottles (small ones are ideal).
  3. Sterilise by putting into a deep pan of hot water - standing jars on false bottom (plate on a trivet). Boil for five minutes, and tighten screw tops on removal. Keep refrigerated when opened. Use within a few days. Can be used neat, or diluted or used as a flavouring or a sauce.