->Rosehip Jelly 04 <-

1 pint rose-hips

peelings from two tart apples

water

2 cups sugar

1/2 cup lemon juice

Take one pint of rose-hips and peelings from two tart apples; cover

with water and cook until tender. Crush and let drip through thin

muslin bag for clearness. Measure two cups of juice and add two

cups sugar and bring to the boiling point. Add 1/2 cup lemon juice

12 to 15 minutes. Test for jell after

minutes, if boiled too long it will toughen.

Yields 2 cups