1. Rinse the rose hips thoroughly. Cut off the scraggly
lossom remnant from the rose hips.
Bring the rose hips and enough water
To prepare rose hips, remove the stem and blossom ends with a sharp knife, then make a slit down each side of the hip and remove the seeds.
Chop seedless hips rather coarsely.
Add sugar to prepared hips and stir, stir, stir until sugar is dissolved.
Mix water and pectin; bring to a rolling boil and boil hard for one minute.
Stir the pectin mix quickly but thoroughly into the sweetened rose hips and quickly pour into sterilized jars and seal.
Put the prepared rose hips, water, and lemon juice in
Soak the rose hips in two cups of water for at least two hours
1. Prepare pastry and line a pie pan.
2. Soften rose hips in milk.
3. Sift together flour, baking powder, and salt. Cream in shortening and brown sugar, mixing well. This makes a crumbly mixture--reserve one cup for topping. To the remainder add the egg yolks and rose hips.
4. Beat the egg whites until peaks form. Fold into the berry mixture.
5. Spoon into pie pan and sprinkle with crumbly topping. Garnish with pecans if desired.
5. Bake at 350 degrees for 35 to 45 minutes.
In a large sauce pan, combine rose hips, water, rhubarb and salt.
Boil rapidly for 2 minutes.
Add 2 cups sugar and lemon rind.
Boil again, rapidly for another 2 minutes.
Carefully pour into sterilized jars and seal.
Process in hot water bath for 15 minutes.
Wash rose hips and crush very well in a bowl.
Place in a clean glass jar and cover with vinegar.
Cover and allow to steep for a month away from direct light or heat.
Strain the vinegar through a paper coffee filter or clean muslin cloth to get out the seeds and little hairs (highly irritating).
Transfer your rose hip vinegar to a clean bottle, cap or cork, and store in a cool dark place for up to 6 months.
Combine rose hips, mint, apple and tea in saucepan.
Cook over low heat, stirring occasionally for about an hour.
Strain.
Add sugar to liquid and bring to a boil.
Reduce heat and boil lightly for 15 minutes, stirring constantly to prevent syrup from sticking to the pan.
Store syrup in refrigerator until ready for use.
Simmer rose hips in water in a covered saucepan.
Put cooked pulp in blender and blend until smooth.
Add sugar and allspice. Simmer, stirring constantly, until thick.
Mixture will thicken more after cooled.
Pour into jars.
Seal with paraffin.
In a bowl crush seeds and pulp of dried rose hips and add the dried lemon peel. Mix together well.
Place blended tea into your container and label with instructions if giving as a gift.
Use 1 teaspoon per cup of boiling water and allow to infuse about 8 minutes.
Sweeten with honey, if desired, or add a thin slice of lemon.
Puree rose petals, 3/4 cup water
Remove blossom ends of hips; split and remove balls of seeds. Crush fruit thoroughly.
Add water.
Bring to boil and simmer, covered, for 10 minutes.
Pour into cloth bag in large bowl; tie top of bag and hang over bowl until all juice has drained from bag.
This should yield about 4 cups juice.
ntil completely dissolved and cook for an additional 10 minutes, taking
Grease a 12 muffin rose-shaped pan. Dust each hole
Method for Cake:
Preheat oven to
he heat.
Add the rose petals, cover, turn heat to
Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
Place tea ball in hot water and steep for 10 minutes.
Add sweetener as needed.
Note: this quantity of tea is actually enough to make about 2 quarts of tea.
e heat and add the rose petals, vanilla pod and vanilla
alf the rose petals, cover and leave to stand for two hours