Gieblis Rose Hip Jelly
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g rose hips
- 400 ml water
- 400 g preservin suar 1: 1
- 1 dash lemon juice
Print Recipe
Pin Recipe Instructions
- Wash the rose hips and, if possible, cut both ends tightly so that the stem does not change the taste.
- Bring the water to a boil and cook the rose hips for 5 minutes while stirring. Pass the resulting liquid through a sieve and crush the remains of the rose hips in the sieve. Then again through a filter, e.g., coffee filter, give.
- Bring to the boil again and cook with the preserving sugar for 5 minutes. Add the lemon juice.
- Pour the jelly into jam jars.
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