On this warm Groundhog Day, we headed into the woods as a family to do some Winter foraging. Rose hips were the target and I collect nearly 4 litres worth.
On the way I took photos of the flora.
Tall old cottonwood tree.
A very large print on a snowy backroad. Dog? Wolf? Wolverine?
Whatever it was, I think it was chasing this guy. Moose? Elk?
Once home, I sorted through my rose hips, pulling off the ends. I then boiled them in water for an hour. I used this recipe.
I then mashed the rose hips to a pulp and strained out the juices. I needed 3 cups of liquid to make the jelly.
Next I added half a cup of lemon juice and a package of pectin. I brought it to a boil and then added 3 and a half cups of sugar. Once the sugar was dissolved, I added a quarter teaspoon of butter (that keeps the foaming down). I let it boil in a hard boil for 1 minute and then took it off the heat.
I ladled it into sterilized jars and then I processed them in a canner for 10 min.
I got 5 jars out of the recipe and a little left over to sample right away. It is delicious!
I love that even though it is the dead of Winter in this Northern town, there are still sources of food available that can be foraged if you know where to look. Rose hips are packed full of vitamin C and the jelly should taste great in the months to come.
(Oh, and this is progress on my goals for 2013 #3!)