Method :
- Put the rosehips in a preserving
pan with 2 pints water and bring slowly to the boil.
- Reduce the heat and simmer for 90
minutes.
- Strain the juice through muslin or
a sieve.
- Put the juice into a preserving
pan, add the sliced apples and cloves, and simmer until the apples
are soft.
- Add the sugar and bring slowly to
the boil.
- Boil for 20 minutes or until
setting point is reached, pot into jars and cover.
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to cook Vegetarian Recipes
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