Recipe for Rosehip Syrup (that will keep)?

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Recipe for Rosehip Syrup (that will keep)?
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irridium

Joined: 21 Sep 2010
Posts: 16

Posted: Mon Sep 26, 11 9:54 pm Post subject: Recipe for Rosehip Syrup (that will keep)?
been looking for a recipe that I could use as a medicine as opposed to a drink as a way of boosting the immune system or stemming colds/coughs, but noticed that a lot of them states that they don't keep for more than a week. Is there a way of preserving the syrup if I used alcohol (got some brandy). If so, what is the best way to go about it? thanks in advance.

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18409

Posted: Mon Sep 26, 11 9:59 pm Post subject:

Just use the standard method for making jelly using wild fruits (you'll find info on making jellies, and a recipe in the Articles section of Downsizer), with rosehips.

The jelly won't set, it'll be more like syrup. Just boil it up for 15 mins and pot into warm jars immediately, and put the lids on tight. That will keep as well as a jam (so at least a year).
None of this 'keep for a week' business.

irridium

Joined: 21 Sep 2010
Posts: 16

Posted: Mon Sep 26, 11 10:06 pm Post subject:
oh thanks for that, so i can just drink the brandy instead

irridium

Joined: 21 Sep 2010
Posts: 16

Posted: Mon Sep 26, 11 10:13 pm Post subject:
oops, i forgot to ask. the 3lb of rosehips that I foraged yesterday, I put in the fridge as a way to prolong them as I will only find the time to make the syrup this coming w/e. Do they need to be soft or hard to make the syrup with?

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18409

Posted: Mon Sep 26, 11 10:23 pm Post subject:

3lb is a good quantity for a batch of jelly.
You will be simmering them gently to soften them, before mashing, and then straining the juice through a jelly bag / muslin / etc, so it doesn't matter whether they are soft or hard.

You're aiming to end up with jars of thick syrup that you can take by the spoonful.
You could also mix it with hot water and make a winter drink (with the juice of a lemon, perhaps). And even make a hot toddy of it, with the brandy.

But no, you don;t need the brandy as a preservative - the sugar you will be adding does the preservation, and also the vit C in the rosehips.
ETA : you can up the Vit C content of the jelly by adding the juice and peel and pith of a couple of lemons, when simmering the rosehips.

Greenfoot

Joined: 04 Dec 2007
Posts: 324
Location: The veggie plot or getting stones

Posted: Tue Sep 27, 11 12:51 am Post subject:
This is of great interest to me personally. Would you use the small wild rose hip you find in the hedgerows?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Tue Sep 27, 11 6:35 am Post subject:
I've got my eye on a big rugosa bush in the park.

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Tue Sep 27, 11 6:38 am Post subject:
I use the wild ones at the moment and have also planted a Rosa rugosa hedge (Japanese rose) for future closer to home foraging

ros

Joined: 19 Jul 2005
Posts: 2469
Location: Beds

Posted: Tue Sep 27, 11 6:59 am Post subject:
just make sure you use a really fine jelly bag/muslin - the fine hairs in the hips make great itching powder and do nothing for a sore throat/cough

gythagirl

Joined: 18 Feb 2010
Posts: 1467
Location: Somerset

Posted: Tue Sep 27, 11 7:36 am Post subject:

Here's a different way of making rosehip syrup altogether, as found in October's Home Farmer.

Take washed rosehips and put a layer into a jar; cover with sugar so you see no red when looking down, and repeat to top of jar. leave for a month or 2 until all sugar dissolved, and strain into sterilised jar. Apparently this syrup tastes slightly alcoholic...

As recommended to the author by a herbalist as Vitamin C levels are lowered by the traditional boiling. (Also much easier - might give this a go myself!)

gz

Joined: 23 Jan 2009
Posts: 8600
Location: Ayrshire, Scotland

Posted: Tue Sep 27, 11 7:57 am Post subject:

The bigger the hips the better

I only make smaller bottles of rosehip syrup, as even in the fridge after opening it doesn't keep as well as other syrups.

I process all syrups after bottling, so I'm using some that are up to two years old. (got lost at the back of the shelf

)

I process by putting them in a pan of cold water to within an inch of the syrup level, sitting on a trivet and wrapped in paper so as not to rattle. Loosen the cxaps a quarter turn. Then raise the temperature to 190 degrees for 20 minutes. close caps, remove and leave to cool.

Katieowl

Joined: 01 Jun 2006
Posts: 4317
Location: West Wales

Posted: Tue Sep 27, 11 8:13 am Post subject:

I'm about to make a second batch of Elder Rob, which is just an elderberry syrup, for medicinal purposes. We discovered that some elderberry wine we'd made, when used in a mulled wine had a phenomenal effect on clearing your chest if you had a cold.

The beneficial effects of elderberry are well documented, so I think this will be just as good, without the faff of making wine. (We can alway put a shot of the blackberry whiskey in

) I'm making this second batch today with the addition of some star anise, which I think will compliment the taste, but also it is the major source of shikimic acid, a primary ingredient in the antiflu drug (Tamiflu) so I figure it should be really potent!

Kate

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Tue Sep 27, 11 8:53 am Post subject:

Jamanda wrote:

I've got my eye on a big rugosa bush in the park.

According to Hugh, you are better with the native rosehip as the one you have your eye on isn't as flavoursome as ours.

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Tue Sep 27, 11 8:55 am Post subject:

Katieowl wrote:

I'm about to make a second batch of Elder Rob, which is just an elderberry syrup

Katie,

We made some of that from your recipe. Not tried it yet though. I'll let you know what we think when we've cracked a bottle open.

ros

Joined: 19 Jul 2005
Posts: 2469
Location: Beds

Posted: Tue Sep 27, 11 9:17 am Post subject:

Katieowl wrote:

shikimic acid may be the starting material for Tamiflu - but it's a long way off being the same as Tamiflu - take a look at the two structures!

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