Rose Hip Ketchup
I like to think of this kind of recipe as the thriftiest of the thrifty because basically, you're using something that is just sitting there, unused. Rose hips are free for the taking, why not make something delicious? Like Rose Hip Ketchup, which is actually more jelly-like.
Servings: 3 jars
Ingredients
- 1 quart fresh rose hips I always pick them after the first frost
- water
- 2 cups cider vinegar
- 2 cups Sugar or use honey
- 1 teaspoon onion powder
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- pinch cinnamon
- pinch cloves
- pinch allspice
- pinch ground ginger
- pinch cayenne
Instructions
- cover the rose hips with water in a 2 quart pot
- bring to a boil over medium high heat
- reduce heat, simmer for 20-30 minutes add more water as necessary
- remove from the heat and mash thoroughly
- pour into cheesecloth and let it drain overnight-make sure no seeds make it into the juice
- the next day add the rest of the ingredients and bring to a boil
- reduce heat and cook, stirring occasionally until thick
- pour into jars, seal and place in a hot water bath
- OR put right into the refrigerator for up to 6 weeks