The Cottage Smallholder


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Katey’s Rosehip Syrup recipe

rose hips in our garden in august

August rose hips in our garden

All my life I’ve loved wading through fallen leaves. At their best they have settled in frothy, tempting drifts on dull pavements. Crisp, dry, and waiting to be ruffled by any passer by. Just remembering the swish and crunch gives me goose bumps. To get the best effect, keep your feet close to the ground and use a skiing motion. This has to be a solitary activity, unless you are under six.

As a child this delight and a daily spoonful of rosehip syrup heralded the start of winter. At home we queued up, in order of age, as my mother doled out the syrup from a small bottle. She called it medicine. I’m sure that this is why it took me ages, as an adult, to consider trying rosehip syrup again. I discovered that homemade rosehip syrup is delicious and worth making. It is a good natural source of vitamin C. It also contains vitamins A, D and E, and antioxidants.

We have two large rose bushes growing on the east wall at the back of the cottage, that produce hundreds of hips each year. We use these to make apple and rosehip jelly in October. When the hips are softened by November frosts, we make syrup. Lots of it. We give a few bottles away to friends who are laid up with bad colds but most of our giant batch is guzzled by us throughout the winter. It tastes too good to be earmarked solely for the sick bed. Danny loves it stirred into creamy yoghurt or swirled over some home made vanilla ice cream. Somewhere in the barn, a demijohn of rosehip wine is still fermenting from last autumn.

If you don’t have roses in your garden there are lots of briar roses in the hedgerows. They are difficult to spot from a car so if you are somewhere rural and have half an hour to spare, it’s well worth walking or cycling along a footpath or a quiet country lane to see what you can find. Try and avoid busy roads as the fruit will have been exposed to exhaust fumes and nasties. Keep a couple of carrier bags in your coat pocket, just in case.

This recipe was given to me by my friend Katey. It is similar to the recipe given out by The Ministry of Food during WW2, although their’s has more sugar. She remembers being frogmarched to pick hips for rosehip syrup as a child. This didn’t put her off, she still makes it today.

Katey’s Rosehip Syrup recipe

Ingredients:

  • 4.5 pts of water
  • 2 lbs of rosehips
  • 1lb of white granulated sugar

Method:

  1. There is no need to top and tail the rosehips if the liquid is going to be strained through a muslin bag. If you are using a steam juicer, pass the liquid through muslin – it will only take a few minutes.
  2. Bring 3 pts of water to the boil.
  3. Mince the rosehips through a course profile mincer (or food processor).
  4. Transfer the fruit into fast boiling water and bring to the boil again. Remove from heat and leave for 15 minutes.
  5. Pour through a sterilised jelly bag/or muslin square (how do I sterilise a jelly bag or muslin square? See Tips and tricks below) and allow the majority of the liquid to drip through.
  6. Return the pulp to the pan and add 1.5 pts of fresh boiling water and bring to the boil. Remove from heat and leave for 15 minutes.
  7. Strain through the jelly bag again.
  8. Pour extracted liquid into a clean saucepan and boil to reduce the liquid to 1.5 pts.
  9. Add the sugar and boil rapidly fro another 5 minutes. Pour into hot sterile bottles and seal immediately. (How do I sterilise bottles? See Tips and tricks below).

Tips and tricks:

  • Use small bottles (we use recycled vinegar bottles) as it only keeps for a week or so once opened. If you don’t want to use bottles the syrup can be frozen in cubes.
  • How do I sterilise a jelly bag or muslin square?

Both can be scalded with boiling water. If you are using a clean muslin bag or square you can iron them with a hot iron. This also works with tea cloths.

  • How do I sterilise bottles?

The sterilising method that we used is simple. Just before making the syrup, I quickly wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160? (140? fan-assisted). When the oven has reached the right temperature I turn off the heat. The bottles will stay warm for quite a while. sterilise the lids by boiling these for a few minutes in water.


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188 Comments

  1. I have just harvested a huge basket of rose hips from my Altissimo climbing rose,I am not sure how tasty they will be, as they are very large, round and orange, as opposed to the more berry like rugosa variety. After some internet searching, I have decided to follow this recipe for the syrup – it sounds wonderful! Thanks for the sterilising tips too.

  2. Sure would appreciate advice on how to harvest rosehips for drying and making tea. When are they ready to pick for this purpose? Thanks a bunch!

  3. Fiona Nevile

    Hi Rhea,

    I haven’t dried rosehips myself but when I do I’ll used the advice from this site
    http://www.seedsofknowledge.com/rosehips.html

    Thanks for leaving a comment.

  4. I have a variety of rosehips in the garden, can I use any kind of rosehip to make syrup or are only some kinds edible? I am also wondering if it would be a bad idea to mix different hips. Thanks

  5. Fiona Nevile

    Hi Eleri

    All rosehips are edible and all varieties can be used to make syrup. Mixing the hips would be fine but I would cut the hips into similar sized pieces to ensure even cooking.

    Thanks for dropping by.

  6. many thanks for rosehip recipe. Do you have one for rosehip jelly.

  7. Fiona Nevile

    Hi Sheila,

    We do have a recipe for rosehip jelly

    It tastes very delicate and is good on toast and scones.

  8. thanx for the recipe im making some rosehip syrup right now and i cant wait to try it. they smell so good cooking

  9. Fiona Nevile

    Hi Shayla,

    So glad it smells good! Rosehip syrup is wonderful.

  10. Is it possible to use a metal sieve to strain rather than a “jelly bag”?
    What is a jelly bag?

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