ROSE HIP JELLY

2 qt. fully ripe rose hips

8 to 10 ripe tart apples

6 cups sugar

1 box Sure Jell Fruit Pectin

¼ tea. ground mace, opt.

10 drops red food coloring, opt.

2 drops yellow food coloring, opt.

First prepare the juice. Rinse and remove stems from rose hips. Place in a saucepan; add water to just about cover and bring to a boil. Continue cooking until soft and mushy, about 1 hour. Place in jelly cloth and let drip. When dripping has almost ceased, press gently. Measure 2 cups into 6 or 8-qt. saucepot. Remove blossom and stem ends from apples; do not peel or core. Cut in small pieces and place in saucepan. Add water to almost cover and bring to a boil. Simmer until soft and mushy. Place in jelly cloth and let drip. When dripping has almost ceased, press gently. Measure 3 cups juice; add to rose hip juice.

Then make the jelly. Measure sugar and set aside. Add fruit pectin, mace and food coloring to juice and mix well. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard 1 min., stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into sterilized jars, filling to within 1/8” of tops. Wipe jar rims and threads. Cover with lids. Follow water bath method as recommended by USDA. Makes about 5 ¼ cups.