ROSE HIP JAM
ILD rose hips are so rich in Vitamin C that much is left, even when they are made into jam. Hips are the red fruits or seed pods: which form when the wild blooms have died off. Don’t confuse them with haws, which are smaller, and are the fruit of the hawthorn (or May). Gather the hips, and be sure to make the jam the same day, a. they lose their vitamin value if stored. Don’t iet the hips come into contact with any metal (pan, spoon, or sieve) unless it is stainless. Allow 1% pints of water to each 2 Ibs. of rose hips, and boil till tender. Strain through a very fine sieve or flannel, to remove the seeds and sharp hairs. It is best to strain it twice. To each pound of puree allow 4% Ib. sugar, Stir well, until thoroughly mixed, and quite smooth. Bring to the simmer carefully, cook for ten minutes, and then put into jam jars. If you can spare it, a layer of sugar put on top of the jam when cool, helps to keep the flavour.
-From an English paper.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19420220.2.43.3
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New Zealand Listener, Volume 6, Issue 139, 20 February 1942, Page 23
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192ROSE HIP JAM New Zealand Listener, Volume 6, Issue 139, 20 February 1942, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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