Rose-Hip Jelly

Hutt News, Volume XXI, Issue 50, 9 June 1948, Page 13

Rose-Hip Jelly

GREAT FOOD VALUE Mrs. M. E. Ford has made jelly from rose hips this past season, which is something quite new to our town, says a correspondent of the Christian Science Monitor. She was formerly on the faculty of Northwest Missouri State Teachers’ College. Then she studied in England and learned how to make the jelly from the frugal English. > She tells that during the war when the English were without citrus foods their natural scientists turned, tec home products to find something to replace the fruits of commerce. They learned that the “hips,” or seed pods of the rose, so many of which grow wild, contained exceptional food value. The English had no sugar for - jelly at that" time’ "but ' they prepared a soup from the rose hips to feed to the children in lieu of fruit juices.

1 Mrs. Ford -washes the hips, addfc water’ not quite enough to cover, and simmers all over a low heat until she can mash the berries with a fork. She does likewise with crab apples which grow in her yard. Then to two cups of crab apple juice she adds one cup of rose juice and 2J cups of sugar. But she assures you that you can use apple juice of any kind and when without that any commercial pectin will serve. This Maryvillian, who has one of the loveliest rose gardens in thb city, goes so far as to choose the variety of rose hips she uses to produce different flavours of jelly, for they produce different flavours just as the varieties give off different fragrances. And perhaps the wild rose is the sweetest of them all.