Rose Hip Syrup

This is the first day of half term holidays and I am resorting to the computer for my fix of peace and quiet for the day!
The first post of the South Wales Forager will be a recipe for rose hip syrup that I finished yesterday evening.

Ingrediants:
1kg wild rose hips
1kg granulated sugar
Jelly bag (or clean cloth and large seive)

Carefully chop the hips and place in a large thick bottomed pan.
Do not use a food prcoessor as this damages the seeds inside and can cause a bitter flavour. Leave the seeds in the pan as tey will be removed later.
Add 2litres of water to the pan and bring to the boil.
Remove from the heat and leave to stand for 30minutes, stirring ocassionally.
Strain the mixture through a jelly bag.
If you dont have a jelly bag place a clean cloth over a colander. Add a couple of layers of muslin and place over a large bowl.
Return the pulp to the large pan.
Add 1 litre of water and bring to the boil.
Remove from the heat and leave to stand for 30minutes, stirring ocassionally.
Strain again.
Combine the two sets of liquid and bring to the boil.
Add the sugar and bring to a boil.
Reduce heat and simmer until the liquid has reduced to half ts original volume.
Pour into warmed sterilised bottles.

My eldest kids, aged 6 and 3, absolutely love this over their porridge for breakfast.
Whilst my husband and I enjoy a twist of the old favourite hot toddy where you replace the lemon juice with rose hip syrup. And as rose hips are such a fantastic source of vitaminC its very good for you too.