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.
Place wild rose petals in a pot with cold water.
Bring to boil and boil for
18
minutes.
Strain the mixture and add 1/4 cup of strained strawberry\tjuice and enough water to make 2 quarts in all.
Then add
sugar
and stir and bring to boil. Pour in\tfruit
pectin,\tstirring while pouring.
Boil for 1/2 minute. Pack in sterilized jars and put in fruit closet after cooling.
1. Rinse the rose hips thoroughly. Cut off the scraggly
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.
lossom remnant from the rose hips.
Bring the rose hips and enough water
Put the prepared rose hips, water, and lemon juice in
Soak the rose hips in two cups of water
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.
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.
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.
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.
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.
Cream sugar and butter together.
Add the eggs; beat well.
Add grated lemon peel.
Sift together the flour, baking powder& salt.
Add the dry ingredients to the creamed mixture alternately with milk.
Cut the rose petals into bits.
Add petals and lemon juice, stirring just enough to blend nicely.
Fill each of the paper baking cups half full of cake batter.
Bake at 375\u00b0F for 12-15 minutes.
Cool then frost and/or decorate (tiny roses, real or frosted, would be beautiful).
Puree rose petals, 3/4 cup water
Wash petals in cool water and let dry.
Beat egg whites until foamy.
Brush petals with egg whites and sprinkle with the sugar. Let dry on waxed paper.
Store in airtight container.
Measure rose petals.
Cover with water and bring to a boil. Boil 15 minutes.
Strain through a jelly bag.
Add strawberry juice and measure the liquid.
If you do not have a quart, add enough water to make up the difference.
Return to kettle.
Stir in sugar and bring to a boil.
Still, stirring, pour in pectin and boil 1 minute more.
Pour into jelly glasses and seal with paraffin.
br>To serve, remove the wild boar from the pan and
Boil the first four ingredients together.
When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
Remove spice bag.
Place mixture in hot jars leaving 1/4\" headspace; wipe rims, place lids and screw bands on fingertip tight.
Process in boiling water bath for ...
small package of mixed wild mushrooms that include porcinis). To