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This makes a good apple jelly with a new taste. The house always smelled so good when she was cooking up a batch. Wait until after the first frost to gather the rose hips.


  • 5 cups of dried apple slices
  • 5 cups of fresh rose hips
  • 2 cups of sugar for each pint of juice


  • Place apple slices into a deep cooking pot, cover with warm water, and let stand overnight.
  • Fresh apples won't do because their abundance of pectin would turn the jelly into rubber.
  • The next day, add rose hips (whole or chopped) into the pot and cover with warm water.
  • Bring the pot to a boil and cook until very soft. Drain off the liquid through a jelly bag or cloth into a new pot.
  • Add sugar and boil for another 20 minutes or until mixture jells into a thick mass when dropped from a spoon into cold water.
  • Pour into sterilized jars and seal.

Categories: Condiment, Sauce 
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