Regional Growing Guide: Mid-Atlantic

Recipes

Rose Hip-Apple Jelly

Ingredients
3 quarts ripe rose hips, washed and trimmed
3 tart medium-size apples, cored and chopped
5 cups water
1 cup dry white wine
3 rounded teaspoons Fruit-Fresh or ascorbic acid or 3 tablespoons lemon juice
6-1/2 cups sugar
5 drops red food coloring (optional)
1 package (1-3/4 ounces) powdered Sure-Jell or other powdered fruit pectin

Preparation
Wash, air dry, trim, halve, and remove seeds from rose hips. Combine hips with apple, water, wine, and Fruit-Fresh in a large stainless steel or enamel pan. Boil until apple is soft and the hips begin to split, or about 15 to 20 minutes.

Crush apples and hips and boil a bit longer. Remove from heat and process in a blender or food processor. Strain solids through a jelly bag. This should yield about 5 cups of juice. If not, add additional wine to make 5 cups.

Return juice to a clean pan, add food coloring, if desired, and bring back to a rolling boil. Continue boiling for 5 minutes. Stir in Sure-Jell and bring back to a full boil (one that cannot be stopped by stirring).

Add sugar and bring back to another full boil. Stirring constantly, boil 1 to 2 minutes longer. Remove any foam as necessary.

Ladle into sterilized jars to within 1/4-inch of the rim. Cap and band jars immediately, then turn jars upside down for 10 minutes. Turn over and wait to hear the "pop." Label and date.

Makes seven half-pint jars.