Another simple additive to pancakes or winter teas, to be used as a cold or flu preventative. While canning isn’t the #1 way to preserve the good in rose hips (see Rose Hip Vinegar) it is a viable option and better than nothing. I think this liquid holds indescribable flavor. Somehow herbal-yet-fruitlike. At first, I wasn’t sure I liked it. Now that I have the knowledge of how to harvest for fullest flavor, I love it! Absolutely a necessary winter staple, along with my dandelion root syrup!
Rose Hip Syrup
- 6 C ripe rose hips
- water to cover by 2 inches
- 3/4 C honey (or sweeten to taste)
- (optional) 1 cinnamon stick and/or 4-5 cloves
- harvest when hips have just begun softening. It varies from region to region. Where I live, we’re talking Sept.
- Rinse clean and place in pot (with or without removing blossom ends and stems).
- Cover by 2 inch of water and place pot’s lid in place.
- Add spices if using.
- Bring to a boil and then reduce to a simmer.
- Set timer for 45 min-1 hr. Leave pot covered until timer goes
- Strain liquid through a cloth and hang to drip for 8+ hours
- Reheat liquid until hot and boiling. Add honey, stirring in.
- Ladle into hot pint or half-pint jars.
- Water-bath can for 15 minutes (2000 ft altitude)
- Use in winter months, adding to juice, teas, pancakes or fruit syrups; can be drunk as a source of vit C.