You will need:
4 lbs windfall apples
2 lbs firm, just ripe, rose hips
Sugar (14 oz per pint)
How to make Rose Hip Apple Jelly:
Cut up the apples (after removing any bruised or damaged parts if windfalls have been used), and put into a preserving pan with enough water to cover, plus one extra pint. Cook apples gently to a pulp.
Put rose hips through the coursest cut of a mincer, or use a food processer. Add minced rose hips to the cooked apple and simmer for 10 minutes. Remove pan from heat and leave for a further 10 minutes. Strain the mixture overnight through a fine meshed sieve and muslin cloth.
The following day, measure the liquid and allow 14 oz of sugar to each pint of juice. Weigh the right amount of sugar and place it in the oven to warm through thoroughly, add to the juice and bring to the boil. Bol rapidly for 3 minutes and test for setting. When cooked pour into warm sterile jars and leave to set. When cold, seal jars and store in a cool, dry place, out of direct sunlight.
This attractive rose coloured jelly has a delicious flavour and works well with cold, cooked meats.
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Rose-Hip Apple Jelly recipe 
