Karen's Rose Jelly

• 1 3/4 rose hips
• 12 cups water
• 4 pounds unripe apples
• 4 cups sugar

1. Simmer the rose hips (available in Scandinavian food shops) and 6 cups of water in a covered pot over low heat for 3 hours, or until very soft.
2. (Or cook in a pressure cooker for 1 hour.)
3. Drip through a jelly bag overnight.
4. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.)
5. Quarter the apples and simmer in remaining water in a covered pot over low heat until reduced to a pulp.
6. Drip through a jelly bag overnight.
7. The next day, measure 4 cups of rose hip juice and 4 cups of apple juice into a large preserving kettle.
8. (If the juice is insufficient, add water to make up the difference.)
9. Add the sugar and bring to a boil over high heat, stirring constantly until the sugar is dissolved.
10. Continue to boil until a thermometer registers 220 or until the juice thickens and sheets from the side of a spoon (i.e., when the last 2 drops on the spoon run together).
11. Skim the jelly, pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.
12. When the paraffin has hardened, cover the glasses and store.

water, unripe apples, sugar

Taken from www.epicurious.com/recipes/food/views/karens-rose-jelly-102057 (may not work)