Gieblis Rose Hip Jelly

Summary

Ingredients

• 400 g rose hips
• 400 ml water
• 400 g preservin suar 1: 1
• 1 dash lemon juice

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Instructions

1. Wash the rose hips and, if possible, cut both ends tightly so that the stem does not change the taste.
2. 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.
3. Bring to the boil again and cook with the preserving sugar for 5 minutes. Add the lemon juice.
4. Pour the jelly into jam jars.