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Rosehip syrup advice.. Am I doing something wrong?
Fri 5-Nov-10
6:32 pm
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Chooklegs
Aussie expat living in Germany

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Thu 21-Oct-10
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Hi all, wave

I would like some advice on my first attempt at Rosehip Syrup - I'm following (or trying to) Fiona's/Katey's recipe posted on this site.....

So, my first problem was trying to mince the blasted things.... first I tried to put them through my mother in law's ancient mincer ....... They were all so sticky that they kept popping out when I tried to press them through and didn't seem to want to move at all.... a tiny bit came out the end nicely minced but half of them ended up on the floor.... So after much swearing I tried putting them through my juicer which has a mincing function on it..... they all got stuck & the juicer made a lot of noise but not much else happened! I have a food processor as well but it's only a cheap thing and that also made enough noise to wake the dead but didn't really work either! 

Then I had the bright idea just to throw them into some boiling water, bring them back to the boil (as per recipe) and then mash them....That seemed to work ok and I ended up with a thick pulpy soup....  I've strained the pulp twice - once through a fine metal sieve and now through a tea towel - I know you're not supposed to squeeze it but if I do, what will happen, is the only problem that it will be cloudy, or is there another reason not to squeeze?

Can anyone give me any tips?? What have I done wrong??!! Help!

Also, just one other thing.... does anyone have any good ideas for the left over pulp, can it be used to dye fabric, for example?? It seems such a waste to throw it out, there's so much of the stuff!

Thanks so much! smile

Vee

Fri 5-Nov-10
10:06 pm
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shelley
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I had problems breaking up the hips too and ended up blending them with a little water.

If you dont mind the syrup being a little cloudy go ahead and squeeze

As for the pulp, I keep saying it but sieve it, weigh it, add the same sugar and reduce down till very thick; pour into a cake tin lined with greaseproof paper, leave to set overnight in the fridge ; cut up and coat with sugar;    voila! fruit jellies a la rosehip!

 

Fri 5-Nov-10
11:04 pm
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Terrier
York

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I've always just boiled up my hips in water and mashed them with a potato masher once they have boiled for a while.

Never seems to be a problem, never bothered with the chopping or putting in blender beforehand. My syrup and jellies always come out fine.

Never squeezed the stuff before as told it will go cloudy and I love the crystal clear jellies.

Fri 19-Nov-10
9:07 am
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Chooklegs
Aussie expat living in Germany

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Thu 21-Oct-10
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Thank you Shelley & Terrier for the advice!

Sorry I've taken so long to reply, have been working long hours recently...

So, the syrup turned out cloudy but fine, a beautiful apricot colour..... Next year I'll use an old pillowcase and be more patient!!

I think I'll boil it a bit longer too because mine is a bit runnier than I'd like.

All in all, I'm happy with my first try smile

Cheers,

V

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