Rosehip Syrup

Having made Hedgerow Jelly, thus fulfilling a small ambition to use rosehips for a culinary purpose, I had the urge to make further use of these plentiful fruits.  The Jelly is gorgeous, but the over-riding flavour is of apples.  I wanted to taste the rosehips in their full glory.

It wasn't difficult to gather a generous colander-full whilst on a local walk.

Once again I turned to Pam Corbin's fabulous Preserves book, and this time thought I would try Rosehip Syrup.  Rich in Vitamins A and C, Rosehip Syrup was a staple drink for generations past.  During World War Two members of the public were actually paid to collect rosehips for this syrup, in order that the nation's children could be kept healthy. 

The recipe is simplicity itself, although does require some forethought as the rosehip pulp needs to be left overnight to drip.

Rosehip Syrup

Makes about 1.5 litres.

500g rosehips, rinsed, stalks removed
650g granulated sugar

Put 800ml water in a pan and bring to the boil.

Mince the rosehips in a food processor, and add them to the pan of water.  Cover and bring back to the boil.

Remove the pan from the heat and allow to stand for 15 minutes.

Pour through a scalded muslin or jelly bag and leave to drip for an hour or so.

Set aside the strained juice.

Bring another 800ml of water to the boil, add the rosehip pulp and repeat the boiling process.

Tip the mixture back into the bag/muslin and this time leave to drip overnight.

The next day discard the rosehip pulp (I added it to our compost bin) and combine both lots of strained juice (which should be about 1 litre) in a large pan.

Add the sugar and heat, stirring until dissolved.  Boil for 2-3 minutes, then immediately pour into warm sterilised bottles and secure with a screw-cap or cork.

Use within 4 months.

Pam (for I feel like we can be on first-name terms now!) suggests drinking the syrup mixed with hot water - I'd imagine this to be particularly good as an attempt to ward off the inevitable winter cold - or drizzled neat over rice pudding or pancakes.  Co-incidentally my brother-in-law had also been making rosehip syrup during the same week.  He combined it in equal parts with gin and presented us with a bottle as a gift...  I think Pam should add this to her list of recommended uses for it! 

It's nice to think that we'll be drinking and eating memories of this Autumn well into the coming Winter.

No, we haven't yet had our first frost!  This picture was taken last December.  

I love how the rosehips last so long into the Winter.

Hedgerow Jelly

Any walk through the English countryside during September and October can provide a multitude of treats for the eagle-eyed forager.  Forget that, there's no need for eagle-eyes - Autumn's fruits are everywhere!  People with apple trees in their gardens have just begun to leave baskets of fruit on their driveways, accompanied by scrawled notices beseeching passers-by to 'Please take some apples!', so of course I have obliged.

However, last weekend there was no need to look for cultivated fruit.  A quick cycle-ride along the canal towpath yielded basketfuls of hedgerow treasures which were just perfect for the 'Hedgerow Jelly' recipe I had had my eye on for a while.

We couldn't bear to get rid of these Fruits de l'Ontario baskets!

Fond memories of buying them full of ripe Niagara peaches and grapes...

Rob got carried away with picking blackberries, as you can see.

However, blackberries were not what I was after...  I had noticed some crab-apple trees up the towpath, and as the recipe called for half the quantity of fruit to be apples, I thought that these would be more appropriate than the apples I had 'foraged' from people's driveways!  I also filled my basket with rosehips and haws (from the hawthorn tree).  I knew that rosehips were edible - they were commonly gathered to make a Vitamin C-rich syrup, particularly during wartime last century - but I had never tried using them.  However, until recently I was unaware that haws were edible and as there's such a profusion of them this year, it seemed a shame not to try them.  Eaten straight from the tree they are uninspiring; slightly mealy and flavourless, but it seems that they have a multitude of potential health benefits, so that seems reason enough to include them in this recipe.

The recipe is, once again, from Pam Corbin's excellent River Cottage Handbook 'Preserves'.  This is fast becoming one of my cookery book essentials, and is certainly the book from which I have cooked most recipes over the past few months.  Typically, this recipe is gloriously flexible, allowing you to use whatever hedgerow treats you find, but with Pam's own favourite combinations suggested too.

500g crab apples (or apples)

500g mixed hedgerow berries (a combination of 2 or 3 of these is suggested: rosehips, elderberries, haws, bullaces, sloes, damsons, etc)

900g white sugar

Pick over your fruit, removing stalks and leafy bits and rinsing the berries if necessary.  Don’t peel or core the apples (they’re an excellent source of pectin), just chop them roughly.  Place all the prepared fruit in a saucepan with 1.2 litres of water and simmer until all the fruit is soft and pulpy.

Turn the contents into a bowl lined with a scalded muslin cloth, and leave to drip overnight.  I tie mine up by the corners and hang it off a clothes-airer with the bowl underneath, which seems to work very effectively, even if it looks a little odd!

The next day measure the juice – you will probably have about 1.2 litres, though this will depend on the berries used.  For every 600ml juice allow 450g sugar.  Put the juice into a large pan and slowly bring to the boil.  Add the sugar as it just comes to the boil and keep stirring until the sugar has dissolved.  Then boil rapidly, without stirring, for 9-10 minutes until the setting point is reached.  Skim the jelly and pot (in sterilised jars) and seal as quickly as possible.  Use within 12 months. 

This recipe can easily be halved, which was in fact what I did.  As you can see, this particular combination of berries produced a gorgeous clear ruby-red jelly, which almost glows as the Autumn sun shines through it.

 

The jelly can be spread on toast, or crumpets (to be eaten in front of a roaring fire of course!) but is equally at home used as a condiment with a roast dinner.  I have a real fondness for fruity jellies eaten in this way, but I think that's something that you either love or hate.  Either way, it's a perfect way to enjoy the loveliness of the new season.