MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ROSE HIP JAM
 Categories: Vegetables
      Yield: 1 servings
 
      4 qt Rose hips with black ends
           Removed
           (about 5 pounds)
  3 1/2 c  Sugar
        x  Water (Wine or sherry)
 
  Gather the rose hips after the first frost. I am not sure why this is
  done but I have several sources that say to do it, including my
  grandmother, so I wait. Wash the rose hips well in case there is any
  insecticide residue. Cover with water and simmer until the hips are
  very soft and falling apart. Press through a food mill or colander to
  remove the seeds and larger particles.  Press through a finer sieve
  to remove the smaller fibers and seed bits.
  
  Cook the pulp down until it is quite thick. How thick? That is hard
  to say. Thicker than heavy cream.  I check the measurements at this
  point. I add about a pound of sugar for every pound of pulp. The 3
  1/2 cups is my measurement from the last time I made this.
  
  Add the sugar and check the taste.  Sometimes I add a bit more sugar.
  Rose hips have enough pectin to jell and enough ascorbic acid to make
  it a little tart. Cook over high heat until the mixture has a thick
  jam-like consistency. Put in jars.  Makes 4 half-pint jars
  
  From: phill@mack.RT66.com (Patricia Hill). rfvc Digest V94 Issue
  #213, Oct. 2, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
 
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