Grandma's Rose Hip Apple Jelly
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.
Pairs Well With
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.