ROSE HIP JELLY 1 pint of rose-hips peelings from two tart apples water 2 cups sugar 1/2 cup lemon juice Take one pint of rose-hips and peelings from two tart apples; cover with water and cook until tender. Crush and let drip through thin muslin bag for clearness. Measure two cups of juice and add two cups sugar and bring to the boiling point. Add 1/2 cup lemon juice and boil briskly for 12 to 15 minutes. Test for jell after 10 minutes, if boiled too long it will toughen. Yields 2 cups course : preserve source : http://www.rdrop.com/~paul/recipes.html Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groepen op http://groups.yahoo.com/group/AFRIKAANSErecepten http://groups.yahoo.com/group/SEIZOENSrecepten http://groups.yahoo.com/group/SNELLErecepten -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
