beckyboo
28-10-2009, 09:21 AM
I know i promised to put the recipe i found in my old mags on here but I can't find again,lol,I'm sure i didn't dream it was in there :confused:
anyway I found one that is the same on the net
http://www.recipezaar.com/Rosehip-Syrup-138588
takes loads of rosehips but with the cracking autumn we're having there should be loads
I also found a recipe for quince marmalade in my old mags while looking through, i remember my gran making this ,was lovely
Quince marmalde:
to each 1lb of quince pulp allow 1lb of demerara sugar.Peel the fruit ,slice it,put it in a preserving pan with just enough liquid ( made fron boiling in water the skins and the cores together for 20 to 30 minutes and allowing to become cold) to cover the bottom of the pan,and stew gently until reduced to a pulp.Replace it in the pan ,add sugar and cook very gently until the marmalade sets when tested on a cold plate
it doesn't say it but jar up in sterile jars
If i come across any other good ones I'll add them...happy cooking :D
anyway I found one that is the same on the net
http://www.recipezaar.com/Rosehip-Syrup-138588
takes loads of rosehips but with the cracking autumn we're having there should be loads
I also found a recipe for quince marmalade in my old mags while looking through, i remember my gran making this ,was lovely
Quince marmalde:
to each 1lb of quince pulp allow 1lb of demerara sugar.Peel the fruit ,slice it,put it in a preserving pan with just enough liquid ( made fron boiling in water the skins and the cores together for 20 to 30 minutes and allowing to become cold) to cover the bottom of the pan,and stew gently until reduced to a pulp.Replace it in the pan ,add sugar and cook very gently until the marmalade sets when tested on a cold plate
it doesn't say it but jar up in sterile jars
If i come across any other good ones I'll add them...happy cooking :D