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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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224 Comments

  1. Bachitter Singh

    Can I buy rose hip juice some where?

  2. Meleri Wyn Tweed

    I just opened a new bottle of rosehip syrup I made 3 months ago and it was fermented! Exploded all over the kitchen!! Any idea why this would have happened?? I stored the bottle in the fridge, before opening, could this be why??

  3. Mrs. S. Jones

    Surely it’s a coarse mincer not a course one?

    See: http://www.recipespastandpresent.org.uk/wartime/category/hedgerow-harvest/ which is very precise as to how to mince.

    But with the modern addition of food processor there’s nothing to tell the new cook how far to “process” the hips.

  4. my syrup tastes a bit metally, any ideas?

    • Katharine Boyes

      I need to make at least 52 litres of Rosehip cordial for my son who loves this (and some more for me!). I don’t reduce the liquid for a syrup but make a cordial instead. I would like to freeze some and wondered whether I should freeze the strained liquid (before adding the sugar) then when I need to use this, simply thaw and continue with the recipe? Would this preserve the Vitamin C?

      I believe the cordial/syrup should be used within 4 months; to keep for longer I should sterilise the filled bottles in a water bath – which I am unable to do. I therefore need to find the best way of having rosehip cordial available for 12 months of the year!

      PS My son has Cystic Fibrosis and Rosehip cordial keeps him free of chesty colds. Thank you.

  5. Barbara Head

    Here we go .again just picked a kilo of hips.I will be making it tomorrow not such good pickings this year.I’ve been following Katie’s recepi for years ,joints working perfectly ,no hip or back pain 82 next week stil playing golf totally due to Katie’s recepi. I make enough to last the year.

  6. Tim Furlong

    Lovely writing and inspired me to make this with my daughter. As a child, my brother and I would use crushed rosehips as itching powder!

  7. Erin Ramsay

    How long will the syrup keep if sealed properly and unopened?

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