I’ve occasionally wondered what rose hip syrup would taste like, but had never got round to foraging any rose hips to make it. While visiting my dad this week, I realised that one of the bushes in his front garden was laden with rose hips, so thought now was as good a time as any to give it a go. My dad’s garden has proved useful to me in the past when it comes to making preserves, which helps make up for the fact that I don’t have a proper garden of my own.
Rose hips are rich in vitamin C, and people were apparently encouraged to make rose hip syrup during the war when citrus fruit wasn’t readily available. This was confirmed to me by an elderly gentleman who happened to walk past my Dad’s garden when I was collecting the rose hips for this recipe – he asked me if I was going to make syrup and said he used to collect them when he was a child.
I don’t want to get all ‘Nigella’ about this, but aren’t these the most beautiful Christmassy crimson colour?
After having a look at various different recipes online, I decided to follow roughly the following ratios of ingredients:
- Rose hips (I had about 450g of them)
- Water (about 1.5 litres per 500g of rose hips- I used 1.25 litres)
- The same weight of sugar as rose hips (I used 300g of caster sugar because I only made two thirds of the liquid into syrup and the rest into jelly-see below)
The rose hips I picked were ripe, but not too squishy. I didn’t bother topping and tailing them or anything like that- I just gave them a good rinse and drained them. This is the method I used for the syrup:
Put your water in a pan and heat it up. Put your rose hips into a food processor and whizz thoroughly. (If you haven’t got a food processor, you could chop them up but this could take a while.) Scrape the rose hip mush out of the food processor into the pan as quickly as possible. I say as quickly as possible because apparently the vitamin C begins to oxidise as soon as the rose hips are damaged. I’m basing this on advice from the internet, which also suggests that despite the boiling process, much of the vitamin C will be retained. If anyone out there is scientifically minded, please feel free to confirm or refute this information…
Allow the water and rose hip mixture to come to the boil, stirring often. Once boiling, allow the mixture to simmer for about five to ten minutes. Turn off the heat and leave the mixture to steep while it cools.
Once cooled, put the mixture in a jelly bag or muslin and allow it to strain through into a bowl. Normally, I’d say don’t be tempted to squeeze the bag or you’ll end up with cloudy syrup, but this came out quite cloudy anyway. Incidentally, I’d like to take this opportunity to introduce the set up I use for straining things through muslin- it’s a wooden stand I persuaded my dad to make to my own specifications and it’s brilliant. He’s very good at this sort of thing, as well as having a garden which provides inspiration and ingredients for cooking projects:
Once the mixture had strained through, I had about a pint and a half of liquid. I decided to make some into syrup and some into jelly.
For the syrup, I added a pint of the strained liquid and 300g caster sugar to a pan and heated it gently, stirring to dissolve the sugar. Once the sugar was dissolved, I decanted the hot syrup into sterilized bottles.
For the jelly, I added half a pint of the strained liquid and half a pound of jam sugar (with added pectin) to a pan and boiled until it reached the setting point (about 104⁰C). This filled about one and a half sterilized jars.
Apologies for the hotchpotch of metric and imperial measurements by the way, but maths isn’t my strong point and this just made it easier for me to work out.
It’s always a worry when making jams, jellies and syrups that the flavour of the fruit will be lost in among all the sugar. I could still taste the rose hips in this syrup though- they have an unusual taste which to me had a hint of tomato or perhaps physalis about it (I could well have imagined the bit about the tomato flavour…)
As for how to use it, I’d suggest drizzling it on ice cream, pancakes or porridge, using it in cocktails or topped up with champagne, or just taken by the spoonful when you’re feeling under the weather or a bit hungover.