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ROSE HIP JELLY Gather rose hips while still a little green as they are richer in pectin then. Wash. Trim off any dried plant materi- al, then coarsely grind about 6 cups rose hips. Put in sauce- pan with 2 cups water, cover and simmer until fruit is tender. Strain through jelly bag. You may need to press pulp with a wooden spoon. Measure 3 cups juice into large pan. Add 2 tablespoons lemon juice and 4 cups sugar. Stir and boil about 1 minute. Remove from heat. Add 1/2 bottle pectin. Stir constantly and skim about 1 minute. When well blended, pour into clean, sterilized glasses and seal with paraffin. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!