Summary

Ingredients

• g 1,500 rose hips
• 0.5 ½ lemon (s), (juice)
• Apple juice, as needed
• possibly orange juice
• 1 kg preserving sugar

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Instructions

1. Wash the rose hips and cut off the stems and flowers, then wash again. Cook with approx. 600 - 700 ml water until soft (approx. 1 hour). Let cool down a little and spin Lotte through the liquor.
2. Makes approx. 700 - 800 g rose hip puree.
3. Dilute this with apple juice and possibly a little orange juice until it is a bit creamy. Add the juice of 1/2 lemon, stir in the preserving sugar and leave it to stand overnight. Then bring to the boil and simmer for about 3 minutes. Then immediately pour into prepared glasses (boiled in hot water) and close immediately.