Rose Hip Syrup

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

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.

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).

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.