Rosehip Syrup Recipe

Directions:

1. Remove stalks and chop rosehips.
2. While you're doing this, bring 2 litres of water to the boil and add the rosehips. Bring back to the boil, remove from the heat and leave to infuse for 15 minutes.
3. Ladle rosehips and liquid into a scalded jelly bag and allow the bulk of the juice to drip through.
4. Return the pulp to the saucepan and add the remaining litre of of water. Re-boil, infuse again for 10 minutes and strain as before.
5. Pour the juice into a clean saucepan and simmer until it measures about 1 litre.
6. Add the sugar and stir to dissolve, then boil for 5 minutes. Pour the syrup, while still hot, into warm clean bottles within 25 cm of the tops.
7. Push in new corks (previously boiled for 15 minutes) not too tightly and tie with string.
8. Place the bottles in the deepest saucepan you have, either on a false bottom or on corrugated paper or newspaper and fill with cold water to the level of the syrup. Bring slowly to the boil. Simmer for 5 minutes to sterilize, then remove from the pan.
9. Remove the string and press the corks firmly inches Dry the bottles and when corks are dry, dip in melted paraffin wax to keep them air tight.