Rosehip and Apple Jelly | Funky Fresh Food

Autumn in the UK is the perfect time to go out for a walk to find various hedgerow delights. We're almost at the end of the berry season in November, but there are still plenty of rosehips around for me to make into a delicious jelly. I've used cooking apples from my garden to add some natural pectin to the jelly to help it set.

Ingredients: (makes around 1.5 litres of jam)
1.25kg rosehips
1.25kg apples
water
550g caster sugar for every 750ml fruit juice

Once my fruit had strained, I topped up the juice with water to make it up to 1.5 litres. I wouldn't normally recommend doing this, but my liquid was incredibly syrupy so I decided I could get away with it!
I split my juice into two 750 ml batches. I did this so I could add my home grown jalapeños to half the jellies. I'm really pleased I did this because the chilli tinged jelly is an absolute delight!

If you've enjoyed watching this video, or had a go at making it yourself, then please comment below and let me know what you think. To stay up to date with all my videos, please subscribe to my channel and follow me on twitter at @FunkyFreshFilm

Music:
Dub Eastern by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/