Spurred on by my mother in law’s comment after my ‘Harvest’ post, today we made our rosehip syrup. Sadly we are a bit late for the large wild rose rosehips at the top of the field, which have mostly been claimed by insects, and a bit early for the tiny ones along the farm track! So my basket isn’t as bountiful as I would have liked. My basket, by the way, is my beloved one bought last year at a Christmas fair for the Waldorf and Camphill Community Schools here in Aberdeenshire.
What started as a small basketful soon dwindled to a very small panful as I discovered several of the fruits were inhabited by maggots… mmmm! I had to break up the rosehips to inspect them- as the seeds are rather maggot-esque in appearance. I don’t doubt 30 minutes of boiling would kill off even the hardiest of maggots, and the syrup is strained, but I don’t really fancy jus de maggot to be honest!
Once the fruits are crushed a bit, they are covered in water and then I added a few cloves and a cinnamon stick. It was simmered for 30 minutes and then strained. I returned it to the pan and added the same volume in sugar (the rosehip water was about 2 cupfuls, so I added the same in sugar) Then I boiled it for about 15 minutes before transferring it to a sterilised jar.
It is like a sweet taste of winter early, very high in vitamin C apparently. And sugar!
Only one precious jar that will probably be scoffed rather quickly…