ROSE HIP JAM RUGOSA JAM ROSE HIP JAM 2 pounds of rose-hips 2 pints of water 4 apples very little water 2� pounds of sugar 1/3 cup of lemon juice Select two pounds of rose-hips, two pints of water and cook until tender. Rub through a sieve, making a rose-puree. Cut four apples, peel and all, and cook in very little water until tender. Rub through a sieve, making an apple-puree. Combine rose hip-puree and apple-puree with two and onehalf pounds of sugar and one-third cup of lemon juice. Boil fifteen minutes after reaching the rolling boiling stage. Delicious! course : preserve source : http://www.rdrop.com/~paul/recipes.html RUGOSA JAM 2 cups Rosa rugosa hips (or haws) 3 cups water Take two cups Rosa rugosa hips (or haws). Wash thoroughly and cut out the black calyx. Cook hips in two cups water until tender. Mash fruit while cooking. Push pulp through fine sieve and to each cup of pulp add one cup of water. Then cook until the pulp thickens to the consistency of other jams. This jam has the delightful fragrance of roses and slight flavor of tomato jam. 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/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.
