Jelly from a dogrose

So, the recipe for jelly from the dog rose is as follows: 1. We thoroughly wash the dog-rose, cut off all Ingredients:

• Rosehip - 2 liters
• Water 1.5 liters
• Lemon juice - 1/2 cup
• Pectin - 20 Grams
• Butter - 1 teaspoon
• Sugar - 3,5 glasses

Instructions

So, the recipe for jelly from the dog rose is as follows: 1. We thoroughly wash the dog-rose, cut off all the tips from its fruit. 2. Put the dog rose in a large saucepan, pour a half-liter of water. Bring to a boil, then minimize the fire and cook for 1 hour - the dog rose should become soft. 3. Using a pistil (or something else, but not a blender), grind the boiled haricot berries in puree. Puree put in gauze over the pan and leave it for 1 hour - let the juice drain. In the end, squeeze gauze, to get out all the juice from there. 4. Pour all the juice into a large saucepan, add pectin, lemon juice and sugar. Bring to a boil, boil for 2-3 minutes and remove from heat. 5. Pour the resulting mixture into pre-prepared sterilized jars. We close the lids with lids. The jelly from the dogrose is ready. Keep it best in the refrigerator, it is stored up to six months.

Servings: 7-8