Rosehip jelly

Ingredients for Rosehip jelly

Instructions for Rosehip jelly

To prepare the Rosehip jelly recipe, please follow these instructions:

Let simmer for 3 dl water hybene for 30 minutes or until tender.

Cut the apples into pieces without removing the peel and core. La the apples simmer in 3 cups water until tender.

Add hybene in Apple stock. Sieve the juice through a juice bag or a cloth.

Add the juice of the 2-3 lemons, depending on the amount of juice. Calculate a lemon to 6 dl. juice. Stir over a low heat for the sugar is dissolved.

Pour the lemon seeds in a gasepose and tie the bag to the handle. Let it bubble boil for the gel point is reached.

Fill geleen on hot, clean glass.