A beautifully coloured jelly to make when rosehips can be gathered.

Ingredients:

900g cooking apples
450g ripe rosehips
1.5kg sugar

Directions:

Remove any bruised or damaged portions from the apples then roughly chop without coring or peeling.
Put the apples and rosehips in a preserving pan with just enough water to barely cover.
Bring to the boil on the boiling plate then cover and transfer to the simmering oven for about 45 minutes or until the fruit is soft and pulpy.
Crush well with a potato masher.
Spoon the fruit pulp into a jelly bag suspended over a large bowl and leave to drip through for at least 12 hours.
Discard the pulp remaining in the jelly bag.
Measure the extract and return to the preserving pan with 450g sugar for each 600ml extract.
Heat gently stirring on the simmering plate until the sugar has dissolved then bring to the boil and boil rapidly for about 15 minutes or until setting point is reached.
Remove any scum with a slotted spoon then pot and cover in the usual way.

Makes 2kg