BBC HomeExplore the BBC
This page has been archived and is no longer updated. Find out more about page archiving.


Accessibility help
Text only
BBC Homepage
BBC Radio
Woman's Hour - Weekdays 10-11am, Saturdays 4-5pm
Listen online to Radio 4


Contact Us

Like this page?
Send it to a friend!

 
 
Rosehip Syrup

Recipe

The directions given by the Ministry of Food during the war for 2 pounds (900gm) of hips.

Method

Boil 3 pints (1.7 litres) of boiling water.

Mince hips in a course mincer (food processor) and put immediately into the boiling water.

Bring to boil and then place aside for 15 minutes.

Pour into a flannel or linen crash jelly bag and allow to drip until the bulk of the liquid has come through.

Return the residue to the saucepan, add 11/2 pints (852ml) of boiling water, stir and allow to stand for 10 minutes.

Pour back into the jelly bag and allow to drip.

To make sure all the sharp hairs are removed put back the first half cupful of liquid and allow to drip through again.

Put the mixed juice into a clean saucepan and boil down until the juice measures about 11/2 pints (852ml), then add 11/4 (560gm) of sugar and boil for a further 5 minutes.
Pour into hot sterile bottles and seal at once.


Hints:

If corks are used these should have been boiled for hour just previously and after insertion coated with melted paraffin wax.

It is advisable to use small bottles as the syrup will not keep for more than a week or two once the bottle is opened.

Store in a dark cupboard.



Source: The Hedgerow Harvest, MoF, 1943


The resulting syrup can be used as a flavouring for milk puddings, ice-cream or almost any sweet, or diluted as a drink.
 
 
 
Listen
Listen now to the latest Woman's Hour
Listen Now
Latest programme
 
Listen again to previous programmes
Listen Again
Previous programmes
 
 
 

Retired? Downsizing? Moving home to be nearer the kids?

We'd like to hear your stories about moving house

 




About the BBC | Help | Terms of Use | Privacy & Cookies Policy